Jammy Egg + Za’atar Toast
By Jeri Mobley, Whisper of Yum
Jammy Egg + Za’atar Toast
By Jeri Mobley, Whisper of Yum
Yield/Serves:
Makes 1 serving
- 1 slice sourdough rye bread
- 1 egg, boiled for 7½ minutes
- 1 tablespoon cream cheese
- 1 garlic clove, peeled and halved
- ½ teaspoon za’atar
- ½ teaspoon olive oil
- fresh cracked pepper to taste
- salt to taste (optional)
- ¼ cup pea shoots or microgreens
Bring a small pot of water to a boil. Use a slotted spoon to carefully put the egg into the boiling water and cook for exactly 7½ minutes. Meanwhile, fill a medium-sized bowl with cold water and ice. When the egg is done cooking, transfer to the ice bath.
Once the egg is cool (~2 minutes), peel under running water and set aside.
Slice bread to desired thickness and toast for desired amount of time.
Use one half of the garlic clove and rub against the entire surface of the toast.
Apply a layer of cream cheese and sprinkle ¼ teaspoon of Za’atar. Cut jammy egg in half and place on top. Sprinkle the remaining za’atar and add olive oil, salt, and pepper.
Top with pea shoots or microgreens and serve.
Enjoy!
Once the egg is cool (~2 minutes), peel under running water and set aside.
Slice bread to desired thickness and toast for desired amount of time.
Use one half of the garlic clove and rub against the entire surface of the toast.
Apply a layer of cream cheese and sprinkle ¼ teaspoon of Za’atar. Cut jammy egg in half and place on top. Sprinkle the remaining za’atar and add olive oil, salt, and pepper.
Top with pea shoots or microgreens and serve.
Enjoy!