Ingredients:

• 4 eggs
• 4 thick slices country bread, toasted

Cream Cheese Mixture

• 6 oz (175 g) plain cream cheese, at room temperature
• 2 Tbsp (30 mL) chopped fresh dill
• 1 tsp (5 mL) fresh lemon juice
• Salt and freshly-ground pepper to taste

Shallot Mixture

• 2 Tbsp (30 mL) white wine vinegar
• 1 small shallot, finely chopped
• ½ cup (125 mL) quartered cherry tomatoes
• ½ tsp (2.5 mL) thyme leaves
• 1 Tbsp (15 mL) chopped parsley
• 1 Tbsp (15 mL) olive oil
• 2 tsp (10 mL) whole-grain mustard
• Salt and freshly-ground pepper to taste

Instructions:

• In a small bowl, combine cream cheese, dill, and lemon juice. Season to taste with salt and pepper. Spread the cream cheese mixture on the toast slices, dividing it evenly.
• In a small bowl, combine vinegar, shallot, tomatoes, thyme, and season with salt and freshly-ground pepper. Stir oil, mustard, and parsley into the shallot mixture and set aside.
• Bring a medium-sized saucepan of water to a boil. Separately, fill a medium bowl with ice water and set aside. Reduce the heat, allowing the water to come to a rapid simmer. Gently add the eggs and simmer for 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.
• Coarsely chop the eggs and arrange them on top of the bread.

  Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and freshly-ground pepper if desired.

Servings: 2

Nutrients per serving:

Calories: 368
Carbohydrates: 42 g
Protein: 15 g
Fat: 17 g
Sodium: 610 mg
Fibre: 7 g

Recipe provided by Chef Lynn Crawford and Egg Farmers of Canada