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.
For more egg recipes:
- Dukkah Deviled Duck Eggs
- Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)
- Gluten-Free Spaghetti Squash Cakes with Poached Eggs & Harissa
- Duck Egg Salad with Curry and Dill
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this delicious egg recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Decadent eggs on toast, with herbs and goat cheesePrint Recipe Pin Recipe
- 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.