Mother Earth Living

From Pasture to Plate: Peasant Eggs with Goat Cheese and Chives

Try this mild dish for brunch, lunch or light dinner.
By Sarah Belk King
March/April 2008
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Start the day with a springtime brunch featuring peasant eggs with goat cheese and chives and grilled asparagus.
Photo By Joe Coca


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Peasant Eggs with Goat Cheese and Chives
Serves 2

Try this mild dish for brunch, lunch or light dinner. When accompanied by grilled asparagus, a mesclun salad and fresh radishes, you’ve got a delicious meal in almost no time at all.

1. Preheat grill or broiler to medium high. Place broiler rack 4 to 6 inches from heat source.

2. Place bread on grill (or a baking sheet, if using a broiler) and cook until golden brown and crunchy on the outside. Remove and set aside.

3. Heat oil in a large, nonstick skillet over medium heat. Add eggs and cook to desired texture (over-easy is best for this dish).

4. Place 2 slices of toast on each plate. Top each slice with an egg and drizzle some pan drippings over each. Sprinkle with goat cheese and garnish with chives. Season with salt and pepper to taste. Serve hot. 








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