- 4 slices bread (e.g. rustic Italian)
- 4 eggs
- <550 g sour cream
- 100 g crème fraiche
- 150 g garden cress
- ½ onion
- 20 g radishes
- butter for frying
Utensils: oven, cookie cutter, cutting board, knife, large bowl, whisk, large ovenproof frying pan
Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.
In a large bowl, mix together sour cream, crème fraiche, radish, onion, and garden cress. Season to taste with salt and pepper.
In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1 – 2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160°C/320°F for 3 – 5 min. until egg white and yolk are slightly ﬁrm. Season to taste with salt and pepper. Serve with radish and cream dip. Garnish with garden cress. Enjoy!
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