French Baked Toast with Cream and Eggs (Oeufs au Plat Bressanne)
Yield: serves 2 people
Cook Time: 30 minutes
Cream-soaked toast with eggs is a deceptively simple but amazing brunch dish.
2 tbsp. softened unsalted butter, bacon fat, or duck fat
1 ⁄ 2 cup heavy cream
Salt and freshly ground black pepper
Two 1 ⁄ 2 -inch-thick slices good-quality, day-old white bread
1 clove garlic, halved
4 large eggs
2 tsp. chopped chives
Set a rack in the middle of the oven and preheat to 375°. Grease a 10-inch griddle or small baking sheet with one tablespoon of butter.
Spread the remaining tablespoon of butter over both sides of each slice of bread.
Heat a large skillet over medium-high heat and add the bread; cook, turning once, until the bread is toasted and browned, 1-2 minutes per side. Remove and let cool slightly, then rub each slice all over with the cut side of a garlic clove.
In a small saucepan over low heat, bring the cream to a simmer. Season with salt and pepper.
Transfer the toasted bread to the prepared ramekins or griddle, then pour 2 tablespoons of the hot cream over each slice. Working one at a time, gently crack an egg into a small bowl, making sure not to break the yolks. Pour two eggs over each piece of toast. Pour the rest of the hot cream over the eggs and immediately transfer to the oven.
Bake until the whites are set and the yolks are cooked to your desired doneness, about 13 minutes for a runny yolk. Top with chopped chives and more freshly ground pepper. Serve immediately.
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