Friday, June 27, 2008
Another Quick Brunch Recipe: Swiss Toast with Egg and Cheese
I seem to get excited about brunch recipes recently. First there was this utterly simple, yet genius idea of cracking an egg into a tomato 'shell' and baking it in the oven (Baked Eggy Brunch Tomatoes). Then I saw a recipe for 'Swiss Toasts' in Oma Maitse, an Estonian food magazine. The recipe was simple enough - slice of buttered bread, boiled halved eggs smeared with mayonnaise and topped with cheese. But I wanted something even simpler, so I omitted the butter and 're-located' the mayonnaise.
It's brilliant, should you happen to find some boiled eggs in your fridge in the morning. We've made it twice during last week alone, so I definitely recommend it. Use a cheese that melts nicely - and although I've made it with white bread, brown or rye bread would work well, too.
Grilled Swiss Toast with Egg and Cheese
Serves 2, can be easily doubled
4 slices of bread
4 tsp of mayonnaise
2 boiled eggs
4 slices of cheese (f. ex. Havarti)
Preheat the oven to 200 C/400 F.
Smear the mayonnaise onto bread slices.
Peel the eggs and cut into two halves lenghtwise. Place one egg half on each slice of bread, cut side down.
Balance a slice of cheese on top.
Put into a hot oven for 8-10 minutes, until the cheese is starting to melt and the egg and bread are warm.
Garnish with a sprig of thyme from your windowsill and serve with some sliced tomatoes.