My favorite meal of the day has got to be breakfast. To me, there is nothing better than the smell of brewing coffee, toasted bread, eggs, maple syrup and bacon. I particularly love eggs—there’s something quite luscious about the silkiness of a soft-boiled egg, its yolk oozing out onto a plate, waiting to be mopped up with some toasted bread. Seeing as how I’m the kind of person to wax poetic about a protein laid by ordinary chicken, I’m always looking for interesting ways to incorporate eggs into meals and snacks. Baked eggs have always been a favorite of mine. I first had them several years ago in France—one egg, some cream and salt, no fuss. It was divine. I found a similar recipe last year by Nigella Lawson, who added truffle oil to her eggs (must try, super delicious).
This is my take on it—it’s a more lunchy-brunchy version—lots of savory elements and some texture. The radishes bring crunch, the capers tang, and the anchovies give it that little kick of saltiness it needs.
I made a pistou and added a little on top, but you can do just as well without—a squeeze of lemon juice and some pepper would be just as nice.
I know the recipe seems long, but it’s so easy and only takes 15 minutes from start to finish.