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buttered eggs on toast with radish & parsley

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Very lightly adapted from Simple Fare by Karen Mordechai. Karen notes that you should “[l]ook to make your eggs soft and a tad runny–soft enough to mash perfectly. You can also add the same amount of olive oil in place of the butter, if preferred.”

Ingredients

Scale
  • 2 eggs
  • 1 tablespoon salted butter
  • Cyprus flake salt
  • 2 slices of your favorite bread (the original recipe calls for black rye bread; I used a Pugliese loaf I had left over, or you can use one of the variations suggested in the book, see Notes)
  • 1 teaspoon olive oil
  • Grated Pecorino cheese (see Notes)
  • Zest of 1/2 lemon
  • optional, my additions:
  • 2–3 thinly sliced radishes
  • Roughly chopped parsley

Instructions

  1. Bring a small saucepan of water to boil over high heat. Using a slotted spoon or tongs, carefully lower the eggs into the boiling water and cook for 6 to 7 minutes. Gently remove the eggs and run under cold water to peel.
  2. Transfer peeled eggs to a small, shallow bowl and add the butter. Mash with a fork and season with flaky salt.
  3. Meanwhile, heat a grill to high or a grill pan over high heat. Lightly brush the bread with the olive oil and grill for 1 to 2 minutes on each side.
  4. Spread the mashed eggs on the bread and top evenly with the Pecorino and lemon zest. Sprinkle with flaky salt (and sliced radish and parsley, if you like) before serving. Enjoy.

Notes

One of the many wonderful things about Simple Fare is the flexibility and encouragement to experiment that Karen brings to every recipe. Instead of rye and Pecorino, use sourdough and Manchego if you like, or buckwheat and Parmesan.

Find it online: https://tworedbowls.com/2017/04/26/buttered-eggs/