Eggs on toast with Asiago

AT A GLANCE

  • Serves 2 people

  • 2 thick slices sourdough bread
  • 6 eggs
  • 2 eggwhites
  • 1 tbsp pouring cream
  • 30 gm French-style butter, such as Échiré (see note)
  • 60 gm Asiago, shaved, to serve
  • To serve: thinly sliced flat-leaf parsley, to serve
01   Preheat a grill to high, toast bread until golden (1-2 minutes each side), keep warm.
02   Meanwhile, whisk eggs, eggwhites and cream to combine and season to taste. Heat butter over low-medium heat, add eggs and stir with a spatula, ensuring they don’t stick to the base of the pan, until eggs are almost set (3-4 minutes). Spoon onto toast and serve topped with parsley, Asiago and plenty of freshly ground black pepper.
Note Échiré butter is available from specialty food shops.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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