Chef Lynn Crawford shared with us this delicious Jammy Egg Toasts with Herb Cream Cheese recipe. A tasty twist on everyone’s favourite – jammy eggs! To help make the Easter holiday fun, memorable, and tasty, Egg Farmers of Canada has teamed up with top chefs across the country to develop a collection of easy-to-make, eggcellent brunch recipes. Quick to prepare, this dish will surely impress every bunny at the table.
Jammy Egg Toasts with Herb Cream Cheese
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients:
- 4 eggs
- 4 thick 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 taste
Shallot 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 oil
- 2 tsp (10 mL) whole-grain mustard
- Salt and freshly-ground pepper to taste
Directions:
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.
2. In a small bowl, combine vinegar, shallot, tomatoes, thyme, and season with salt and freshly-ground pepper. Stir oil, mustard, and parsley into shallot mixture and set aside.
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.
4. Coarsely chop eggs and arrange on top of bread.
5. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and freshly-ground pepper if desired.
