Recipes

Jammy Egg Toasts with Herb Cream Cheese

By Chef Lynn Crawford
Topped with Boursin cheese and jammy eggs, this elegant yet simple breakfast is surprisingly easy to prepare, but will definitely wow your family and friends at brunch.
Serves 2
Prep Time 10 min
Cook Time 10 min
Print Recipe

Ingredients

  • Ingredients

    • 4 eggs
    • 4 thick slices country bread, toasted

  • Cream Cheese Mixture

    • 6 oz (175 g) 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

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 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 on top of bread.

  • Step 5

    Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and freshly-ground pepper if desired.

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