Spring Eggs on Sourdough

This is probably my easiest brekkie dish to gobble up when you have a busy morning ahead. I like to keep swapping the base bread to give the dish some subtle yet new flavors - works on brown bread just as fine, although my heart always goes to sourdough for this classic pairing.

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Prep Time: 10 min Cook Time: 5 min Serves: 1

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Ingredients

• Sourdough - 2-3 slices

• Cream cheese (optional) - 1 tbsp

• Spring onion - 1 stalk (bulb + greens)

• Eggs - 3

• Milk (optional) - 1/4 cup

• Salt & pepper to taste

Method: Break the eggs into a comfortable bowl for whisking and add pepper and salt

1. Finely chop the spring onion (washed bulb and a bit of the light green stalk) and add to bowl

2. Pour the milk (I like to add milk to moisten the eggs and get them fluffy)

3. Whisk and pour over a skillet on low heat

4. Leave for 2 minutes and slowly fold the eggs bottom to top. The eggs will slowly solidify

5. Repeat the fold for 2 or 3 more times and switch off the flame

6. The eggs should still be slightly runny at this point (as eggs cook very fast, we want to keep the eggs fluffy and soft)

7. Layer the slices of sourdough with cream cheese

8. Move the semi-solid eggs onto the sourdough slices

9. Garnish with spring onion and plate up carefully

Somehow for this version of eggs, I like a glass of cold milk as a pairing. You can flavor the milk with chocolate, caramel, or strawberry syrup so that the mild flavors of the egg really stand out.

Plate up with enough per slice of bread