RRP & Boursin Breakfast Toasties (Edit recipe)

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Yes, eggs and toast is wonderful, but a few extra add ins and you've got something fabulous. Roasted peppers, creamy Boursin, feta, the perfect way to wake up.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

11

Serves: 1

Ingredients

2 pieces Bread, I used an Everything Loaf from the Market.
1 whole Extra Virgin Olive Oil
1 whole Butter, Unsalted
2 whole Egg, Large, Free-Range & Organic, local is best!
1 whole Shallot & Chive Cheese - Boursin
2 whole Roasted Red Pepper, sliced
1 whole Feta Cheese, crumbled for garnish
1 whole Dill, Fresh, garnish
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh
1 whole Red Pepper Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by heating a couple tablespoons EVOO and a spoonful of butter in a non-stick set to about medium. Once heated, carefully crack in your eggs and season them with salt, pepper, and pepper, flakes. As they cook, spoon hot butter / EVOO around the yolks to accelerate the white cooking while leaving your yolks sunny and ready to burst.
In the meantime, toast your slices until golden and get them onto your serving plate. Slather with butter followed by a generous spread of creamy Boursin. Nestle sliced roasted pepper on each toastie. Once your eggs are done, trim excess white (for presentation if desired) before nestling your perfectly cooked eggs on each toastie. Sprinkle with crumbled feta & fresh dill.
Serve & ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	530
Fat:	42 g
Carbohydrates:	27 g
Protein:	14 g
Cholesterol:	85 g
Sodium:	2180 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.