Creamy Eggs on Toast

November 2005
Creamy Eggs on Toast

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Making a transcendent scrambled egg sandwich does not require a recipe—just your senses.

Makes: 1 servings

Prep: 15 mins

Cook: 10 mins

  • 2 1/2-inch-thick slices of crusty bread
  • 1 whole garlic clove, peeled
  • 2 teaspoons extra-virgin olive oil
  • 2 radicchio leaves, 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 (about 1/4 cup) Monterey Jack cheese
  • 1 flat-leaf parsley sprig, leaves torn
  1. Toast the bread and rub each slice with the garlic. Drizzle the toast with the olive oil. Set the toast on a plate and arrange the radicchio leaves on the toast.
  2. Put 1 tablespoon of the butter in a heavy, medium nonstick skillet and place over medium-low heat, swirling the skillet until the butter is just melted. Crack the eggs directly into the warm pan; poke the yolks, then stir in the milk. (This method eliminates an extra step-and means fewer dirty dishes-but you can also crack the eggs in a bowl and whisk them together with the milk until blended.) Stir the eggs every minute or so, with a wooded spoon or silicon spatula. When they begin to get lumpy, sprinkle with the salt and stir slowly until they begin to form a glistening, creamy mound. Stir in the remaining 1/2 tablespoon of butter and spoon the eggs onto the radicchio.
  3. Shred a small handful of cheese over the eggs and scatter the parsley on top.