Eggs on Toast

May 27, 2010

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A variation of this meal has been my go-to for about a year now.

It is toast (I toasted this in my cast iron pan with a little bit of butter) smothered with goat cheese, covered with arugula (or spinach) and topped with a fried egg. I also dressed it with a little balsamic vinegar, dill and rosemary.

I also tried a new technique for my eggs – I heated a little butter in a pan over medium/low heat. When the butter was sizzling I cracked the eggs in the pan. Then I covered the pan for about 4 minutes, just until the yolk had a slight white glaze over it. It required no flipping – there were no runny uncooked white but the yolk was nice and oozy.

As always, ingredients highlighted in green are local.

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