- 4 slices bread (e.g. rustic Italian)
- 4 eggs
- 300 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!
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.