A simple recipe for breakfast, brunch or alongside a salad for lunch! Drizzle your eggs with hollandaise or a few dashes of hot sauce for some extra oomph.
I love recipes that take basic ingredients and make them taste INCREDIBLE, don’t you?
THIS is one of those recipes!!!!
Earlier this month I decided to take a few notes from Mrs. Patmore by putting my own spin on some recipes inspired by classic Edwardian dishes. Who can forget the heartbreaking episode in season 3 of Downton Abbey when poor Edith gets left at the altar by Sir Anthony Strallan? UGH! Since the wedding luncheon was cancelled, Mrs. Patmore served the downstairs staff some of the food, including truffled eggs on toast.
My Midwestern American nod to this dish includes thick, toasted slices of brioche, farm fresh eggs, a generous handful of shredded cheddar cheese and a few sprinkles of sea salt and freshly cracked black pepper. Dang, I knew I should have written this recipe up sooner, now I want eggs! Midnight snack anyone? 😉
- 4 thick slices of homemade or store bought brioche, crusts trimmed
- 2 TBSP butter, melted
- 8 egg yolks
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
- Preheat the oven to 500 degrees Fahrenheit.
- Use a round cookie cutter or a juice glass to make a circle impression in the center of each slice of bread.
- Cut around the circle with a sharp knife and scoop out a little of the bread to make a well for the eggs.
- Brush each slice of bread with the melted butter and toast in the oven for 2 minutes.
- Add two egg yolks to each well and sprinkle each piece of bread from edge to edge with 1/4 cup of shredded cheddar cheese.
- Bake for 3 minutes.
- Sprinkle with sea salt and freshly cracked black pepper.
- Serve immediately.