Jammy Egg Toasts

Name: Jammy Egg Toasts
Prep time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 2 tbsp. white wine vinegar; 1 small shallot, finely chopped; 1/2 tsp. fresh thyme, plus more for sprinkling; Kosher salt and pepper; 4 large eggs; 1 tbsp. olive oil; 2 tsp. whole-grain mustard; 1 tbsp. chopped parsley, plus more for sprinkling; 4 thick slices country bread, toasted; Mayonnaise, for spreading

Breakfast is served!

By Kate MerkerPublished: Oct 25, 2021

2 Ratings

Jump to recipe

Mike Garten

Yields:

2 serving(s)

Active Time:

10 mins

Total Time:

15 mins

Cal/Serv:

490

This fast, 15-minute breakfast stars the perfect kind of egg—not too runny, not too firm, but somewhere in-between. Spoon shallot vinaigrette on top for a little fancy flavor.

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Ingredients

2 Tbsp. white wine vinegar
1 small shallot, finely chopped
1/2 tsp. fresh thyme, plus more for sprinkling
Kosher salt and pepper
4 large eggs
1 Tbsp. olive oil
2 tsp. whole-grain mustard
1 Tbsp. chopped parsley, plus more for sprinkling
4 thick slices country bread, toasted
Mayonnaise, for spreading

Directions

1. Step 1 In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes.
2. Step 2Meanwhile, heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add eggs and simmer 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.
3. Step 3Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.

NUTRITIONAL INFORMATION (per serving): About 490 calories, 23.5 g fat (10 g saturated), 20 g protein, 1,040 mg sodium,
47 g carbohydrates, 3 g fiber

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