Creamy Eggs on Toast
November 2005
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 1/2tablespoons unsalted butter, or more to taste
- 2 large eggs, at room temperature
- 1 tablespoon whole milk or heavy cream
- Pinch of salt
- 1/2ounce (about 1/4 cup) Monterey Jack cheese
- 1 flat-leaf parsley sprig, leaves torn
- 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.
- 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.
- Shred a small handful of cheese over the eggs and scatter the parsley on top.