Spring is the perfect time for extra-nutritious farm eggs and local cheeses. Try this simple, mild dish for brunch, lunch or light dinner. When accompanied by grilled asparagus, a mesclun salad and fresh radishes, you’ve got a delicious meal in almost no time at all.
Peasant Eggs with Goat Cheese and Chives
4 thick slices of whole grain bread
4 farm-fresh eggs
A few chives, minced
1. Preheat grill or broiler to medium high. Place broiler rack 4 to 6 inches from heat source.
2. Place bread on grill (or a baking sheet, if using a broiler) and cook until golden brown and crunchy on the outside. Remove and set aside.
3. Heat oil in a large, nonstick skillet over medium heat. Add eggs and cook to desired texture (over-easy is best for
4. Place 2 slices of toast on each plate. Top each slice with an egg and drizzle some pan drippings over each. Sprinkle with goat cheese and garnish with chives. Season with salt and pepper to taste. Serve hot.
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