Scrambled Eggs on Poilâne Bread
Poilâne is a renowned bakery in Paris, France on Rue du Cherche-Midi, producing beautiful, chewy country breads that are shipped all over the world. Holt Renfrew in Toronto sells Poilâne loaves at their bakery and at Holt’s Cafe they make wonderful tartines using thin long slices of the imported bread. Urban Fare in Yaletown in Vancouver used to carry the bread as well. Needless to say I have the bread shipped to me and I love making various tartines with it or just eat it with sweet butter. So good.
This tartine is topped with scrambled eggs and garnished with roasted cherry tomatoes. I like the scrambled eggs cooked to a creamy texture. You can cook them longer but be careful not to make them rubbery. The cream can be added it to the raw eggs before you cook them or at the end, when the eggs are almost done. The quantities here are for one serving, just increase as you need.
1 tablespoon cream
1 tablespoon butter
1 tablespoon thyme or chervil, chopped plus more for garnish
1 tablespoon olive oil
Long thin slice of country bread, preferably Poilâne
Drizzle the cherry tomatoes with the olive oil and place on a tray in a 400℉ oven to roast for a few minutes while you prepare the eggs. Don’t forget about them, they should just roasted lightly. When they are ready, remove from the oven and set aside.
Break the eggs into a bowl and mix with a fork to break up the yolks and whites. Add a tablespoon of cream or water.
Melt butter in a pan over medium heat. Add eggs and stir constantly with a fork or a spatula to break up the eggs as they cook. Sprinkle with salt and pepper.
When the eggs are done remove from heat and add a bit more butter. This will make the eggs a little glossy.
Brush the bread with butter and grill lightly in a skillet or a panini maker. Spoon the eggs on top and garnish with a few grilled cherry tomatoes and a sprinkling of herbs.