Creamy Eggs on Toast

Let your own personal tastes guide you in creating this out-of-the-ordinary egg sandwich.

By Silvana Nardone | November/December 2005

Ingredients

  • Bread
  • Garlic
  • Extra-virgin olive oil
  • Radicchio
  • Unsalted butter
  • Large eggs
  • Milk or cream
  • Salt
  • Monterey Jack cheese
  • Fresh parsley

    How to make it 

  • 1

    Use any bread you like: I prefer crusty Italian. After toasting, I rub a ton of garlic on for spice and drizzle olive oil to mellow out the flavors. Radicchio’s bite is nice, but any leafy vegetable will do.

  • 2

    I add the eggs directly to the warm pan (fewer dirty dishes). I poke the yolks and start stirring over low heat, slow and steady, like when I make risotto. If I lose my patience, I turn up the heat a bit.

  • 3

    I layer the bruschetta-like toast with radicchio, add the creamy eggs and Monterey Jack (which melts instantly as it hits the eggs), then scatter parsley on top — all mine to enjoy.

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