Creamy Eggs on Toast Recipe

Creamy Eggs on Toast Recipe

  • 2 (1/2 inch thick) slices crusty bread
  • 1 clove garlic, peeled
  • 2 teaspoons extra-virgin olive oil
  • 2 leaves radicchio, torn in half
  • 1 1/2 tablespoons unsalted butter, or more to taste
  • 2 large eggs (at room temperature)
  • 1 tablespoon whole milk or heavy cream
  • Pinch of salt
  • 1/2 ounce Monterey Jack cheese
  • 1 sprig flat-leaf parsley, leaves torn
  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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