It’s only Tuesday, but I’m dreaming of Saturday already!
Most weekday mornings lend themselves to a cold, quick breakfast, but weekends
are all about leisurely mornings with a delicious, savory breakfast. While I am
not the first person to say no to indulgent brunch foods, I much prefer a
breakfast that helps jump start my day rather than weigh me down.
This open-faced egg sandwich was the perfect way to kick-off
a weekend away in the hills along Russian River. The eggs are a great source of
protein, which not only keeps you full since proteins take longer to digest,
but can also help regulate your appetite throughout the day.
Perfect start to our weekend away!
Open-faced Egg and Goat Cheese Sandwich
4 large, preferably cage-free eggs
2 Tbsp water
butter for pan
1 heaping Tbsp goat cheese
2 Tbsp plus 1 tsp chives, finely chopped
Kosher salt and fresh cracked pepper to taste
1 loaf whole wheat ciabatta bread
In a medium sized bowl, whisk eggs with 2 tablespoons water
until thoroughly combined. Place a
small amount of butter in a medium skillet and heat over medium-low heat. Eggs
can take on a rubbery texture when cooked over high heat, so keep an eye on the
flame. Low and slow is the best method for creamy eggs!
Pour egg mixture into the pan and add small goat cheese
crumbles. Stir making sure to scrap the sides of the pan. Cook until eggs begin
to come together then add the 2 tablespoons chopped chives, salt and pepper.
While the eggs continue to firm slice the loaf of bread parallel to the counter
and then into 4 inch wide pieces.
Toast to desired crispiness.
Gently spoon the eggs on top of the toast and garnish with
remaining 1 tsp of chives. Add a few turns of cracked pepper to finish and
voila! Enjoy this satisfying breakfast with some fresh berries and orange juice
and get ready for a great weekend!
Enjoying breakfast on the cozy deck overlooking the tree tops.
