Serves 2 | Prep Time: 1 week | Cook Time: 40 min | Share Recipe

Jammy Egg Toasts with Herb Cream Cheese

Ingredients

• 1 egg
• 4 thick slices country bread, toasted

Cream Cheese Mixture

• 6 oz (175 g) plain cream cheese, at room temperature
• 2 tbsp (30 mL) chopped fresh dill
• 1 tsp (5 mL) fresh lemon juice
• Salt and freshly-ground pepper to taste

Shallot Mixture

• 2 tbsp (30 mL) white wine vinegar
• 1 small shallot, finely chopped
• ½ cup (125 mL) quartered cherry tomatoes
• ½ tsp (2.5 mL) thyme leaves
• 1 tbsp (15 mL) chopped parsley
• 1 tbsp (15 mL) olive oil
• 2 tsp (10 mL) whole-grain mustard
• Salt and freshly-ground pepper to taste

Instructions

Step 1

In a small bowl, combine cream cheese, dill, and lemon juice. Season to taste with salt and pepper. Spread the cream cheese mixture on the toast slices, dividing it evenly.

Step 2

In a small bowl, combine vinegar, shallot, tomatoes, thyme, and season with salt and freshly-ground pepper. Stir oil, mustard, and parsley into shallot mixture and set aside.

Step 3

Bring a medium-sized saucepan of water to a boil. Separately, fill a medium bowl with ice water and set aside. Reduce heat, allowing the water to come to a rapid simmer, gently add eggs and simmer for 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.

Step 4

Coarsely chop eggs and arrange on top of bread.

Step 5

Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and freshly-ground pepper if desired.

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