A tasty twist on everyone’s favourite–jammy eggs! This Jammy Egg Toasts recipe uses easy-to-find ingredients, including fresh, local, high-quality Canadian eggs.
Quick to prepare, this dish by Chef Lynn Crawford will surely wow your family and friends at brunch, anytime throughout the year.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients:
- 4 eggs
- 4thick slices country bread, toasted
Cream Cheese Mixture:
- 6 ounces (170 mL) plain cream cheese, at room temperature
- 2 tbsp (30 mL) chopped fresh dill
- 1 tsp (5 mL) fresh lemon juice
Salt and freshly ground pepper to tasteShallot Mixture:
- 2 tbsp (30 mL) white wine vinegar
- 1 small shallot, finely chopped
- ½ cup (125 mL) quartered cherry tomatoes
- ½ tsp (2.5 mL) thyme leaves
- 1 tbsp (15 mL) chopped parsley
- 1 tbsp (15 mL) olive oil2 tsp (10 mL) whole-grain mustard
- Salt and freshly ground pepper to taste
Instructions:
Step 1: In a small bowl, combine cream cheese, dill, and lemon juice. Season to taste with salt and pepper. Spread the cream cheese mixture on the toast slices, dividing it evenly.
Step 2: In a small bowl, combine vinegar, shallot, tomatoes, thyme, and season with salt and freshly ground pepper. Stir oil, mustard, and parsley into the shallot mixture and set aside.
Step 3: Bring a medium-sized saucepan of water to a boil. Separately, fill a medium bowl with ice water and set aside. Reduce heat, allowing the water to come to a rapid simmer, gently add eggs and simmer for 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.
Step 4: Coarsely chop eggs and arrange them on top of the bread.
Step 5: Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley, and freshly-ground pepper if desired.