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Author Notes: Whenever I think of this dish I imagine waking up early on a cold winter morning to a quiet house, puttering around the kitchen in my bathrobe as the coffee brews and I get together the ingredients, and then sitting down and digging in as the sun rises. This dish is the epitome of winter comfort, and can be made for one or 100 (although its more peaceful with one). The toasted walnuts and sage provide the perfect background to the crunchy bread cubes and rich egg yolk. I especially like how the dish takes on a bread-pudding-like quality, with a spongy, creamy bottom and crunchy top. —GreenEats
tablespoon walnuts, toasted and chopped
sage leaves, finely chopped
slices sandwich bread
tablespoons heavy cream
- Turn your oven's broiler to HI and position the oven rack about 8 from the broiler.
- Toast the sandwich bread. Cut off the crusts and cut into 1/4 cubes.
- Put the bread cubes, walnuts, and sage into an ovenproof ramekin (4oz. or 6oz. size works). Season to taste with salt and pepper.
- Pour 2 tbsp cream over the bread mixture. Crack the egg into a small bowl and then slide atop the bread mixture, being careful not to break the yolk.
- Broil for 5-7 minutes until the whites are just set and the yolk is still runny. (The whites will continue to cook once you've removed the ramekin from the oven)
- Enjoy in a quiet corner with a hot cup of coffee and a newspaper, preferably overlooking a snowy-white vista.
- This recipe was entered in the contest for Your Best Walnuts & Sage