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Pan-Toasted Sourdough with Brie and Fried Egg

There are those nights when breakfast is the only way dinner is going to get on the table.

There are those nights when breakfast is the only way dinner is going to get on the table.


But that doesn't doom you to a bowl of cold cereal in front of the television. There are plenty of easy ways to add a dinner-like sophistication — or at least satisfaction — to your breakfast staples. And that was the inspiration for this rich and cheesy take on eggs and toast.


I started with a thick slab of sourdough pan-toasted in butter. If you insist, you could cut the fat by using olive oil cooking spray in the pan instead. Then I added an egg to the pan and a slab of brie to the bread. When the egg was cooked, but the yolk was still a bit runny, I placed it on top of the brie.


And I called it dinner. And it was scrumptious in an almost disturbingly good way.


It got me thinking that this same dish could be recast as a finger food for holiday parties, too. For that, I would roll out a bag of pizza dough as thinly as possible, brush it with some olive oil or melted butter, then pop it in the oven. When it was nearly cooked, pull it out, top it with brie and crack a few eggs on it, then return it to the oven until the eggs are ready.


Pan-Toasted Sourdough with Brie and Fried Egg


Ingredients:
Start to finish: 10 minutes



  • 15 ml (1 tbsp) butter

  • 1 thick slice sourdough bread

  • 1 egg

  • Salt and ground black pepper, to taste

  • 1 thick slab brie (about 60 g/2 oz)

  • 1 sprig fresh thyme

Preparation:
1. In a large skillet over medium-high, melt butter.
2. Place bread in skillet and toast until bottom is crispy and just turning golden, 3 to 4 minutes. Flip bread to toast other side, pushing it to one side of the pan. Crack egg into other side of pan. Season it with salt and pepper.
3. About 1 minute before egg is cooked as desired, place brie on bread. Use a spatula to transfer egg, sunny side up, onto brie. Cover skillet and cook for another minute. Garnish with thyme and serve immediately.
 
 
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