Thursday, June 10, 2010
Egg on Toast, Redone!
Today was egg day. I had three recipes I wanted to try in determining a new way to eat eggs that didn't make me gag. In case you didn't know, I'm not a fan of the runny yoke. Surprisingly, this recipe included an egg that was a little gooey and the gooey yoke ended up being my favorite part of the dish. Yoke is apparently very useful as a slightly salty sauce that can tie a meal together. The flavors on this redone egg on toast were good, but next time I will use fresh chives or maybe some fresh basil. Overall, yum!
Egg on Toast, Redone
1 slice of thickly cut French bread
Whipped cream cheese (or softened regular cream cheese)
Cracked black pepper
Lightly toast your French bread and put aside. Heat a small skillet on the stove with a little bit of olive oil or butter. Crack the egg in the pan and season with pepper. Cook a few minutes on each side, depending on your preferred level of yoke goo (that's a technical term.)
Spread cream cheese on the toast and sprinkle with chives or other fresh herbs.
Add the egg to the toast.
Drizzle on the balsamic vinegar and enjoy!