Creamy Eggs on Toast

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• Bread
• Garlic
• Extra-virgin olive oil
• Radicchio
• Unsalted butter

[/ingredients-left]
[ingredients-right]

• Large eggs
• Milk or cream
• Salt
• Monterey Jack cheese
• Fresh parsley

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest