Creamy Eggs On Toast
Silvana Nardone
From Every Day with Rachael Ray
November-December 2005
One Serving
Prep Time: about 12 minutes; Cook Time: 5 to 7 minutes
This transcendent treat was featured on page 62 of Every Day with Rachael Ray—in the No-Recipe Zone. Okay, so making it doesn't require a recipe. But isn't it nice to have one anyway?
Two 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 wooden spoon or silicone 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.
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