Description
A grown up version of eggs on a raft with rustic bread, sautéed cherry tomatoes, salty pecorino and fresh herby chives.
Ingredients
Units
- pain au levain (or other rustic bread - 2 thick cut slices)
- eggs - 2
- cherry tomatoes - 1/2 pint
- pecorino (finely grated - 2 tablespoons)
- fresh chives - finely chopped - 2 teaspoons
- butter - 2 tablespoons
- olive oil - 1 tablespoon
- salt - season to taste
- freshly ground pepper - season to taste
Instructions
- Begin by cutting two thick slices from a loaf of rustic bread. Using a 2.5" biscuit or cookie cutter, stamp out a circle in the center of each slice.
- Add some butter to a large frying pan and heat to medium-low, add the the bread slices and rounds. Cook on both sides until they are golden and toasty.
- If you can multi-task....while the breads toast, pour about 1 tablespoon of olive oil into a small frying pan and heat on medium-high. Add the cherry tomatoes and sauté, swirling and stirring occasionally until they start to burst and char slightly. Remove from heat and set aside.
- While the tomatoes cook, gently crack eggs into the holes of the bread rafts. Allow to cook for about 3 minutes, the eggs should be fully cooked and sealed on the underside and may start to caramelize a bit.
- Flip the entire raft over and cook on the other side for only about 30-45 seconds. If cooked too long the eggs will overcook and you wont have that beautiful sunny river of runny yolk.
- Remove from heat and transfer to plate.
- Top with a sprinkling of pecorino, freshly chopped chives and season to taste with salt and pepper.
- Serve with the sautéed tomatoes on the side or right on top.
- Prep Time: 5 minutes
- Cook Time: 10 minutes