Move over, avocado toast! Here’s an open-faced egg sandwich that will have you starting your morning with a hint of minty green. It’s comfort food with fresh, springy flavor. Skip the fork and knife and eat with your hands.
1 baguette, about 10 ounces
2 tablespoons extra virgin olive oil, plus extra for brushing baguettes and finishing
1 batch Pea Purée
4 large eggs
Freshly ground black pepper
1 to 2 radishes, thinly sliced
Preheat oven to 400 F degrees. Using a serrated knife, cut the baguette in half, lengthwise. Then, cut each half crosswise. You’ll have four slices, using each slice as an open-faced sandwich. Brush the cut sides of the baguette generously with olive oil and sprinkle with a little salt. Place baguettes cut-side up on a rimmed or half-sheet pan. Bake until bread is toasted to a golden color, about 10 minutes. Let bread cool slightly.
Spread a generous layer of pea purée on each toast slice.
Heat a 10-inch skillet over medium-high heat. Once hot, add the olive oil. When the olive oil begins to shimmer carefully swirl the oil so it coats the bottom and sides of the pan. Carefully crack the eggs into the skillet and sprinkle with a little salt (I like to space my eggs out around the pan so they don’t all stick together). Once the eggs begin to set carefully swirl the olive oil around to help cook some of the egg whites. Place a tight-fitting lid on the skillet and reduce heat to medium-low. Cook until the whites are set, about 1 minute. A runny- to medium-yolk is what you’re trying to achieve. It tastes great with the peas.
Place a fried egg on top of each toast. Sprinkle with ground pepper and serve with sliced radishes and a drizzle of olive oil, if desired.
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