I am usually not a fan of eggs…but I really liked this combination with the tomatoes and goat cheese. We enjoyed this delicious, quick and easy breakfast-for-dinner after a long day of work and mountain biking. If you also find yourself wondering what to make when it is 9pm and you haven’t had dinner, this is a nice, fresh, and light option.
Egg Sandwich with Tomato and Herbed Goat Cheese
Credit: The Dahlia Bakery Cookbook by Tom Douglas
Makes 4 servings.
4 ounces (about 1/2 cup) soft fresh goat cheese (chèvre)
2-3 tablespoons heavy cream
2 teaspoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh tarragon leaves
1 teaspoon thinly sliced fresh chives
Kosher salt and freshly ground black pepper
4 English Muffins, split, toasted, and buttered (Homemade is best!)
4 large slices tomato
Unsalted butter as needed for cooking the eggs
4 large eggs
1. Put the goat cheese and cream in the bowl of an electric mixer with the paddle attachment and beat until the cheese is softened Add the herbs and mix to combine.Season to taste with salt and pepper.
2. Put the toasted muffins on 4 plates, buttered sides up. Spread some herbed goat cheese on the bottom half of each muffin on each plate, dividing it evenly. Then top the cheese with a slice of tomato.
3. Meanwhile, in a large nonstick skillet, using butter as needed, cook the eggs over easy or over medium to your liking. Season the eggs with salt ad pepper to taste.
4. Top the tomato on each sandwich with a cooked egg. Put the other muffin half on top, buttered side down, to make a sandwich. Repeat with the remaining muffins to make 4 sandwiches and serve hot.