At the patisserie that I work at we have recently begun selling bread from St. John's Bakery. Although I love their sourdough baguette that we sell everyday, I have had my eye on St. John's Cilantro and Olive Loaf, which we always seem to sell out of before I can get the chance to try it. Last week I finally took a loaf home and I can not even describe to you how incredible this bread is! It is hands down the best bread I have ever eaten in my entire 22 years on this planet! Yes, that sounds like one hell of a hyperbole, but I am not exaggerating in any way. This bread is a must try!
After spending all evening munching on the loaf, trying out various toppings and spreads, I still couldn't get enough by morning. So I decided to incorporate this delicious loaf into my breakfast by making Boursin Scrambled Eggs on Olive and Cilantro Toast. For those of you unfamiliar with Boursin cheese, I would highly recommend picking some up the next time you're grocery shopping. Boursin makes numerous kinds of creamy, yet crumbly (similar to the texture of goats cheese) cheeses that are a perfect addition to sauces, salads, eggs, and more. I chose to use the Garlic and Fine Herb Boursin cheese to add to my scrambled eggs to add creaminess, and subtle flavour that would still allow the bright flavours of olive and cilantro to come through from the bread. This breakfast is incredibly delicious, satisfying, and striking! I cannot wait to make it again!
Note: One of the best tricks to cooking scrambled eggs is turning off the heat before the eggs are done. The eggs will continue cooking even when the heat is turned off, so taking them out just before will ensure that your eggs don't dry out.
Ingredients:
1 egg
about 1 tbsp milk
1-2 tbsp Garlic and Fine Herbs Boursin cheese
salt and pepper
about 2 tsp butter
slice of flavoured toasted bread
Directions:
1. In a small bowl, whisk the egg with the milk. Season generously with salt and pepper. Begin toasting the slice of bread in a toaster or toaster oven until lightly browned.
2. In a medium-sized pan set at medium heat, melt the butter.
3. When butter has melted and just begins to foam, add the beaten egg and milk.
4. Crumble over the Boursin cheese and move the eggs around, starting from the outside in, with a spatula. Wait about 5-10 seconds, and nudge the egg around again, while breaking it up slightly.
5. Continue the process of waiting 5-10 seconds and moving the egg around until egg is about 75% cooked (it should still be very moist). Turn off the heat and let sit in the pan for about 40 seconds.
6. Scoop the cooked eggs up with a spatula and place on top of the toast.
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2 comments:
Great! I am just about off to sleep....Its very late here...and I am going to be dreaming about this food...yummy ...I will for sure make it tomorrow for breakfast! Thanks sweetie and see you soon!
omg that looks so delicious, I will have to try it!! :)
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