A few years ago, I got an exciting phone call. I had won a recipe contest from Cook’s Country, the sister magazine to Cook’s Illustrated. The subject was “interesting sandwiches,” and my entry consisted of french style, slow-cooked eggs on multi-grain toast with goat cheese and arugula. I was to receive $100, and a one-year subscription to their magazine. I was elated.
An entire month passed and I received neither. I began to wonder whether they had changed their minds about the winners. Then one day at pastry school, my classmate came up to me and said, “I saw you in a magazine! Your sandwich with salmon looks really good!” Doubly perplexed, I waited several more weeks to have my questions answered. The check and magazine arrived one day, bearing my photo, next to a heading which read “Elegant eggs on toast: scrambled eggs on pumpernickel with arugula, goat cheese and smoked salmon.” Now, I’m sure that sandwich is delicious too, but from then on I was left to wonder what recipes the contestants had actually entered, as I flipped through my year’s supply of Cook’s Countrys.
So here it is in all its glory – the o.g. elegant eggs on toast. Only I call them “decadent eggs,” and when you read the recipe, you’ll see why. The eggs are cooked with butter and cream in a skillet set over the lowest possible heat, stirred constantly with a rubber spatula. When they set up, after fifteen minutes or so, they are the consistency of a luscious custard, with some ricotta-like curds for body. Soft, meltingly creamy and oozy, they set off the crunch of the toast and the pungency of the herbs.
I made these on a whim the other day, using Acme’s glorious levain, sliced thin and toasted with a brushing of fruity olive oil, and some herbs I had on hand from the chilled beet and buttermilk soup I’d made a few days prior. Feel free to go crazy, though. Toast any bread you love: brioche, olive bread or, yes, even pumpernickel would be lovely. Other nice additions could be:
sliced avocado or tomatoes
arugula or watercress
basil, chervil, or tarragon
a smear of pesto or romesco
truffle oil or fresh truffles, if you should be so lucky
Speaking of lucky, I’m lucky enough to get awesome eggs in my bi-weekly box from Eatwell Farm
; the striking orange-yellow of the eggs in the photos are all thanks to their crazy bright and happy yolks.
Decadent eggs on toast, with herbs and goat cheese
This will be the only way you eat eggs!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 to 2 servings.
- 3-4 eggs
- 1/4 teaspoons salt
- 2 tablespoons heavy cream
- 1 1/2 tablespoons butter, divided
- 2 slices of bread, such as levain brushed with olive oil
- 1 ounce soft goat cheese
- a couple teaspoons minced fresh herbs, such as chives, dill or tarragon
Beat the eggs in a bowl with the salt and heavy cream until they are homogenous and slightly foamy.
Heat 1 tablespoon of the butter in a heavy skillet over low heat. Add the eggs. Keeping the heat as low as possible, stir constantly with a heat-proof rubber spatula, for about 15 minutes, until the eggs are set up to your liking. They should be the texture of a soft ricotta cheese - creamy, yet firm enough to mound, with some curds.
Stir in the remaining 1/2 tablespoon of butter.
When the eggs are almost done, toast the bread. Spread or crumble on the goat cheese, top with eggs, herbs and a turn of pepper.
Nutritional values are based on the whole recipe.
Calories: 669kcal | Carbohydrates: 29g | Protein: 28g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 590mg | Sodium: 1325mg | Potassium: 284mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1970IU | Calcium: 210mg | Iron: 4.8mg