Recipe: European Herbed Eggs on Toast

Jun 19, 2013 by     1 Comment     Posted under: Breakfast Recipes, Easy Recipes, Recipes
European Herbed Eggs on Toast

European Herbed Eggs on Toast

 

This simple, yet elegant European breakfast is healthy, beautiful, and delicious; especially when made with vibrantly colored farm fresh eggs.  The use of rosemary and thyme threw me a bit when my fiance first made it for me, but they work perfectly and are what really bring this dish to the heights that it stands at.  I hope you enjoy it as much as I do.

Ingredients for Herbed Eggs on Toast

  • 4 large farm fresh eggs
  • 4 one-inch thick slices of rustic European bread, such as pugliese
  • 1 tablespoon unsalted butter
  • Sprinkling of dried rosemary, maybe 1/4 teaspoon
  • Sprinkling of dried thyme, maybe 1/4 teaspoon
  • Pecorino Romano cheese for shaving
  • Salt and pepper to taste

How to Make Herbed Eggs on Toast

Place bread slices into a toaster and toast until crispy and golden brown while preparing the eggs.

Heat an 8-inch cast iron skillet over medium-low heat.  Add half the butter and melt, then crack the eggs into the the pan.

Melting Butter in Cast Iron Skillet

Melting Butter in Cast Iron Skillet

Cracking Egg in Cast Iron Skillet

Cracking Egg in Cast Iron Skillet

Season eggs with half the dried herbs, and salt and pepper to taste.

Season Fried Eggs with Herbs

Season Fried Eggs with Herbs

Allow the eggs to cook until most of the white is completely cooked through, about 3 minutes over medium-low heat.  The yolk should be thick but still mostly runny.  Separate the eggs in the pan, and flip to finish cooking the top layer of whites, roughly 30 seconds.

Herbed Eggs Ready to Flip

Herbed Eggs Ready to Flip

Flipped Fried Eggs

Flipped Fried Eggs

Repeat with remaining eggs, and herbs, adding more butter to pan if necessary.

How to Serve European Herbed Eggs and Toast

Place two slices of toast on two plates.  Top each toast slice with one egg, herb side up.  Shave pecorino-romano cheese over each egg, and serve.

Herbed Eggs on Toast

Herbed Eggs on Toast

Serves 2

Recipe by Sadie Clift and Jothan Yeager

 

The Bald Gourmet is served herbed eggs on toast by his fiance and adds to her creation with a little pecorino-romano cheese.

 

Recipe: European Herbed Eggs on Toast
 
This simple, yet elegant European breakfast is healthy, beautiful, and delicious; especially when made with vibrantly colored farm fresh eggs. The use of rosemary and thyme threw me a bit when my fiance first made it for me, but they work perfectly and are what really bring this dish to the heights that it stands at. I hope you enjoy it as much as I do.
Author:
Recipe type: Breakfast
Cuisine: English
Servings: 2

Ingredients
  • 4 large farm fresh eggs
  • 4 one-inch thick slices of rustic European bread, such as pugliese
  • 1 tablespoon unsalted butter
  • Sprinkling of dried rosemary, maybe ¼ teaspoon
  • Sprinkling of dried thyme, maybe ¼ teaspoon
  • Pecorino Romano cheese for shaving
  • Salt and pepper to taste

Instructions
  1. Place bread slices into a toaster and toast until crispy and golden brown while preparing the eggs.
  2. Heat an 8-inch cast iron skillet over medium-low heat. Add half the butter and melt, then crack the eggs into the the pan.
  3. Season eggs with half the dried herbs, and salt and pepper to taste.
  4. Allow the eggs to cook until most of the white is completely cooked through, about 3 minutes over medium-low heat. The yolk should be thick but still mostly runny. Separate the eggs in the pan, and flip to finish cooking the top layer of whites, roughly 30 seconds.
  5. Repeat with remaining eggs, and herbs, adding more butter to pan if necessary.
  6. Place two slices of toast on two plates. Top each toast slice with one egg, herb side up. Shave pecorino-romano cheese over each egg, and serve.

1 Comment + Add Comment

  • Oh that sounds so good. Especially with farm fresh eggs!

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.