Jammy Egg Toasts with Herb Cream Cheese
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.
Nutrition Facts
Per serving | |
---|---|
Calories | 0 |
Fat | 0 g |
Saturated Fat | 0 g |
Trans Fat | 0 g |
Carbohydrate | 0 g |
Fibre | 0 g |
Sugars | 0 g |
Protein | 0 g |
Sodium | 0 mg |