lemon egg toast

lemon egg toast on toasted ciabatta bread with provolone and arugula

When I was pregnant with Isla all I wanted all day, every day was an over-easy egg (and some sushi), but the raw food restriction made it a no-no. My all-time favorite breakfast dish is the truffled egg toast served at Chhaya Cafe. (I’m not even kidding when I say I daydream about this dish every single morning.) Since my mornings are now spent at home with the baby, not commuting an hour on an empty stomach, I actually have time to make myself a gourmet breakfast, which means it’s eggs over-easy on repeat. While nothing, and I mean nothing, will come close to Chhaya’s version, I decided to make my own simple and similar egg toast recipe at home. Needless to say, my mornings just got a whole lot more delicious! Here’s the recipe:

ingredients:
1 egg
salt & pepper
loaf of fresh ciabatta bread
cheese (I’ve used provolone, but Chhaya uses aged cheddar, which is better)
baby arugula
lemon
(Chhaya also uses truffle oil but I have yet to try that)

instructions:
prepare your over-easy egg with salt and pepper (I prefer mine very runny)
meanwhile, slice and lightly toast a piece of bread
place your bread on a plate and put sliced cheese on top (to slightly melt the cheese consider microwaving it for a few seconds)
top the bread and cheese with arugula and drizzle with fresh lemon juice (and salt & pepper to taste)
place runny egg on top and serve hot

And there you have it. A copycat breakfast to hold me over until Sunday brunch.

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One Response to lemon egg toast

  1. Jade Barnes says:

    I love the sound of this! I’ll have to try and make it on a weekend. Sometimes I feel like I have no time to make a real breakfast in the morning.

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