Cookbook Challenge: Scrambled Eggs “Magda” on Fried BreadPosted: January 11, 2009
This morning, I adapted a recipe from Michael Roux’s Eggs, using some Rosemary Peasant Bread that I baked yesterday afternoon. I made some changes to the original because I didn’t want to use a ton of oil to fry the bread or use too much butter when cooking the eggs. Below is my version.
Scrambled Eggs “Magda” on Fried Bread adapted from Eggs
4 thin slices of rosemary peasant bread
a few spritzes of oil from my Misto or use a teaspoon or so of neutral oil
1 tbsp butter
4 eggs, beaten
1 tbsp heavy cream
salt and freshly ground pepper
1 tbsp strong Dijon mustard
1 tbsp snipped parsley leaves, plus extra for garnish
1 tbsp chives (I used dried)
.5 oz Gruyere, chopped into bits (you can use more, this was all I had in the fridge)
- Cut bread into smaller pieces or into triangles if you want to get fancy. Heat a cast iron skillet (or a pan that can go into the oven) and spray or drop a bit of oil on it. Turn on your broiler. Place the pieces of bread onto the skillet and toast. Turn once and then place in the broiler for 2-3 minutes. Turn off broiler and keep bread warm while you make eggs.
- Melt the butter in an 8″ non-stick skillet over low hear. Add the beaten eggs and consistently keep stirring them over very low heat. They should scramble in about 3-4 minutes for runny eggs and 5-6 for slightly harder scrambled eggs. At the end of the cooking add the cream, salt and pepper and then stir in the mustard, herbs and cheese.
- Divide the slices of bread evenly among two plates (preferably warmed in the oven-which still be toasty from the broiler), overlapping them slightly. Place the eggs on top, garnish with more parsley and serve immediately.