Creamed Eggs with Ciabatta Toast

11:48 pm on 24 August 2006

(Serves 4-6)


  • 12 eggs
  • 1 tablespoon unsalted butter
  • ½ cup cream
  • sea salt
  • freshly ground pepper


Beat the eggs well to combine the yolks and whites, then add the cream and mix in. Melt the butter in the top of a double boiler over a gentle heat. Add the egg and cream mixture and cook slowly, stirring frequently. This is important to ensure smooth, creamy eggs. Remove from the heat when slightly underdone as they will continue cooking. Season with salt and pepper and serve immediately with ciabatta toast and any of the following:

*Smoked salmon and crème fraîche - slice the salmon and fold gently through the eggs. Top with a dollop of crème fraîche and sprinkle with chopped chives.

*Pancetta and caramelised onion - finely slice onions and sauté in oil over a gentle heat until golden and beginning to caramelise. Remove from the pan and increase the heat. Add pancetta and cook until golden brown. Serve alongside the eggs.

*Roasted red capsicum, tomato and anchovies - peel, deseed and chop ripe tomatoes. Finely chop anchovies and slice capsicum. Mix together and pile onto sourdough toast. Serve alongside the eggs.

*Oven roasted tomatoes, Parmesan and basil - slow roast whole tomatoes in the oven, allow to cool a little. Fold grated or shaved parmesan through the eggs and serve with the tomatoes and plenty of freshly torn basil.

Suggested Wines to Go With Today's Recipe


Number Eight Cuvee NV

Deutz Blanc de Blanc 2002


Or with Salmon

Rose Dry

Clayridge Pinot Rose 2006

Matua Valley Rose 2006

From Nine To Noon

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