After years (and years, and years…) of reaping the benefits of my mother’s gardening efforts, I finally started a garden in my own backyard this year. Needless to say, I have learned how much work goes into building a garden, and while it has been hard work, it has also been extremely rewarding! Naturally, having a garden has influenced on my cooking, with all the fresh herbs and vegetables just a few steps out my back door! Along with gardening, I have started making sourdough bread quite frequently (at least once a week), which has resulted in a lot of bread sneaking into my meals as well!
That is where this delicious creation comes along. The other week after weeding the garden, I realized I hadn’t eaten for quite some time, so as per usual, I made a quick fried egg sandwich. Of course, with all the fresh bread, herbs, and vegetables, I had to incorporate some into my sandwich! The results were quite delicious, and it got me thinking about making it again, but classing it up a bit.
With my recent Masterchef audition, I have been thinking a lot more about creating cohesive, well presented dishes, and this continues my practice of creating them! I’m pretty happy with how this all came together, but as I was eating it, I realized I forgot something! PEA SHOOTS! SHOOT! I had picked a few pea shoots to add into the dish, but as I was putting it together, I forgot about them, and didn’t realize until it was too late. Fortunately, everything was still delicious and beautiful!
Fried Egg on Sourdough, Swiss Chard, Goat Cheese, & Herbs
- 2 eggs
- 1 slice of sourdough bread
- 2 tbsp butter + more for sourdough
- 1-2 tbsp goat cheese
- 3 chives
- a few sprigs of dill
- 1 swiss chard stalk
- a couple pinches of parsley
- 1 slice of tomato cubed
- salt & pepper
- In a pan on medium-high heat, add about 2 tablespoon of butter, once heated, begin frying yours eggs, cooking until the bottom is nice and crispy, and the yolks are still runny. Season to taste.
- While your eggs are cooking, using a vegetable peeler, peel thin ribbons of swiss chard. Fry the ribbons in your pan until crispy, add extra butter if needed.
- Toast your slice of sourdough bread, butter it, and cut or tear into pieces.
- Begin assembling your plate with the sourdough first, then place your fried egg on top, followed by fresh dill surrounding the egg, a few sticks of chives, then the tomatoes and swiss chard. Finish the plate by crumbling goat cheese around it, sprinkling with fresh parsley, and taking the runny yolk from your second egg and creating a smear around the plate. Add extra seasoning as desired.
I was really happy with how this all came together! Beautiful and delicious. Although you can’t really go wrong when you combine, fresh bread, fried eggs, and fresh herbs, can you?
Thalia @ butter and brioche
wow this is so beautifully presented and captured.. i could definitely devour one of these right now!
Tiffany @ Triple Crème Decadence
Congrats on your MasterChef audition! This presentation of your dish is stunning! I am sure Joe, Gordon and Graham would have admired it!