Baked Eggs on Gruyere Toast with Scallions and Black Pepper

This can be a beautiful, simple breakfast or brunch, dinner, or lunch. I love eggs. I love how they make just about anything a meal. This is best served on unevenly sliced, imperfectly perfect slices of sourdough or a nice, hearty artisan loaf. Since this dish is baked, it is easy to serve a large crowd (brunch party anyone?). This recipe will serve four people or two very hungry people.

Ingredients

4 slices sourdough bread, or artisan loaf of your choice (this dish would work with any kind of sliced bread)

4 eggs

4 slices of thinly sliced gruyere or any choice of choice (but the flavors of this combination are spectacular)

1 tablespoon of chopped scallions

Black pepper, as desired

Directions

Preheat your oven to 350 degrees. In a baking pan or dish, spray with PAM or cooking spray (I used coconut oil spray from Trader Joe’s but butter or olive oil would also work). Layer the sliced bread on the pan and top with the cheese and one egg per slice of bread. Let the toasts bake for 15-20 minutes until the whites are cooked and the yolk is baked to perfection (which means nice and runny to me but feel free to cook it to your liking). The eggs can also be poached and then placed on the toasts but I haven’t figured out the prettiest poaching method yet!

 

Enjoy!

Top with scallion and black pepper to your liking.

 

xx

RE

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