Eggs Your Way Recipe

Toast sourdough

Preheat a skillet over medium-high heat or your toaster. Spread 1/2 tbs butter on each sourdough slice (or brush both sides lightly with olive oil). Toast on the hot skillet 2–3 minutes per side until golden and crisp, or toast to your preferred doneness. Keep warm.

Prepare confit while toasting bread so flavors develop: preheat oven to 150°C (300°F). In a small ovenproof dish, combine cherry tomatoes, 3 tbs extra-virgin olive oil, sliced garlic, thyme, crushed red pepper (if using) and 1 tsp salt. Toss to coat. Roast in the oven for 30–40 minutes until tomatoes are very soft, skins blistered and oil fragrant. Remove and set aside; keep warm.

Make the pesto: in a small food processor or blender, combine basil leaves, toasted pine nuts, grated Parmesan, 1 garlic clove, lemon juice and a pinch of salt and pepper. Pulse while streaming in 3 tbs extra-virgin olive oil until a loose, spoonable pesto forms. Taste and adjust seasoning. If you prefer a thinner pesto, add an additional 1–2 tsp oil.

Option A — Poached eggs

Fill a medium saucepan with 8–10 cm of water and bring to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar and a pinch of salt. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and slip the egg into the center. Poach for 3–4 minutes for a runny yolk or 5 minutes for firmer yolk. Remove with a slotted spoon, drain briefly on kitchen paper, and keep warm. Repeat with the second egg.

Option B — Fried eggs

Heat a nonstick skillet over medium-low. Add 1/2 tbs butter and 1/2 tsp olive oil. Crack eggs directly into the pan. For sunny-side-up cook 3–4 minutes until whites are set but yolks still runny (cover briefly with a lid for top-set). For over-easy, cook 2–3 minutes then gently flip and cook 15–30 seconds more. Season with a little of the sea salt and freshly ground black pepper.

Assemble each plate: place a toasted sourdough slice on the plate. Spoon 2–3 tbs tomato confit over the toast, spreading gently but leaving some whole softened tomatoes for texture.

Dot or spread about 1 tbs of basil pesto on each toast (adjust to taste).

Place one prepared egg (poached or fried) on each toast. Season eggs lightly with sea salt and freshly ground black pepper.

Finish with a small drizzle of extra-virgin olive oil, scatter microgreens or small basil leaves, and if desired, an extra pinch of flaky sea salt and a few red pepper flakes from the confit for heat.

Serve immediately while eggs are warm and toast is crisp.