Herbed Egg Breakfast Toast With Hot Pepper Sauce Recipes

Steps:

• The following are the prep and cook times for the eggs and the white sauce: Hard-boiled eggs: Prep Time: 10 mins; Cook Time: 15 mins. Medium White Sauce: Prep Time: 5 Mins; Cook Time: 20 mins.
• HARD-BOILED EGGS: Place the eggs in a heavy-bottomed saucepan and cover them with cold water. **Make sure the tops of the eggs are covered by at least one inch of water. How much water will depend on the size of the pot, but in general, a bigger pot is better. Crowding the eggs, risks cracking them.
• Bring the water to a full boil, uncovered. **You'll see the water simmering, but as soon as you see a few big bubbles, remove the pot from the heat and cover it. Let the pot stand untouched for 15 minutes.
• Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes to stop the cooking process.
• Once the eggs are cooled, peel them.
• Separate the yolks from the white and place the yolks in a separate bowl. Mash the yolks.
• Put the whites in another bowl and slice them thinly or chop them into a fine dice.
• MEDIUM WHITE SAUCE In a 1 1/2-quart saucepan, melt the butter over low heat.
• Stir in the flour, salt, and pepper and cook for one minute, stirring constantly.
• Gradually, add the milk and turn the heat up to medium.
• Stir the milk mixture constantly until it thickens and is smooth.
• MAKE THE TOAST: Use any type of sturdy bread and toast it to your favorite "doneness."
• Butter the toast and put on a dinner-sized plate.
• PUTTING IT ALL TOGETHER: 1) Once your toast is on a plate, spoon the white sauce over the toast. 2) Sprinkle on the sliced or chopped egg white. 3) Sprinkle the egg white with the mashed egg yolk. Enjoy breakfast!

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Steps:

• Pulse 3/4 cup herbs in a food processor until finely chopped. Add butter, lemon zest, 2 tsp. lemon juice, 1 tsp. salt, and 1/2 tsp. pepper. Pulse to bring together.
• Place radishes in a medium bowl; drizzle with a little lemon juice and add a pinch of salt. Toss to combine.
• To serve, spread toast with herb butter and top each with a fried egg. Scatter dressed radishes over top along with a few sprigs of herbs.
• Do Ahead:
• Herb butter can be made 1 week ahead. Cover and chill.