It’s always fun to figure out new ways to enjoy the classic egg-and-toast for breakfast. This little creation came about because I had half of a cucumber leftover from making falafel sandwiches and a pack of chives I bought because I was super excited to see them in the store! Open-faced egg sandwiches make me melt just as much as the runny egg yolk that makes them so tasty
I write most of these recipes based on what you need to make one of them (because that is what I am usually doing), but know that these are super easy to make in different quantities if you’re cooking for your family, your roommates or your lover
What will you need?
1 piece of toast
2 tbsp goat cheese
1/4 cucumber, thinly sliced
2 tbsp chopped chives and/or green onions
1 tsp olive oil
A sprinkle of salt, pepper, garlic powder and dried basil
How do you make it?
In a small skillet, heat a tsp of olive oil and carefully crack your egg into it, making sure to preserve the integrity of the yolk and contain the egg white as much as possible. Sprinkle your egg with salt, pepper, garlic powder and dried basil and continue to cook slowly on one side until the whole egg is done. Do not flip it over and make sure you don’t cook it so much that the yolk isn’t runny.
In the meantime, toast a piece of bread.
Spread a thin layer of goat cheese on top, then add your chives and sliced cucumbers.
Finally, add your beautifully cooked, spiced and delicate egg on top. Yup, this disappeared rather quickly!