Jammy Egg Toasts with Herb Cream Cheese

By Chef Lynn Crawford
Serves 2
Prep Time 10 min
Cook Time 10 min
Print Recipe
By Chef Lynn Crawford
A tasty twist on everyone’s favourite jammy eggs! This recipe uses easy-to-find ingredients, including fresh, local, high-quality Canadian eggs. Quick to prepare, this dish by Chef Lynn Crawford will surely wow your family and friends at brunch, anytime throughout the year.

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.