Oeufs Au Plat Bressanne (Baked Toast with Cream and Eggs) - edible Southeastern Massachusetts
One of my favorite ways to enjoy eggs is oeufs au plat Bressanne, baked toast with cream and eggs. Bread slathered with butter is gently sauteed until golden br
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Ingredients
- 4 large eggs at room temperature
- 2 thick slices Italian or French bread
- ½ cup heavy cream
- 4 slices cooked bacon (chopped)
- 2 tablespoons duck or bacon fat (or softened butter)
- 2 cloves garlic (sliced in half)
- 2 teaspoons chives (finely chopped)
- Maldon salt (and freshly ground black pepper to taste)
- dash of cayenne pepper (optional)
- Grated Le Gruyere AOP cheese for topping (optional)
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