It’s no secret I love to cook. But most of my dishes aren’t really designed with gourmet plating in mind; they just taste good. Here’s one personal creation that’s a bit different… the Chevre Walnut Egg Star (copyright 2007 by David Douglas… hehe). I justify adding it here because I have some nice photos and it’s a really visual food.
Recipe Ingredients per Egg Star:
- 5-6 quartered pieces of untoasted white bread, in triangle shape
- 1 large egg
- 1-2 Tbsp brown sugar (real American dark brown sugar, not the medium “raw sugar” used for Caipis)
- 2-4 Tbsp sliced or crumbled Chevre or other goat’s milk cheese
- 1 small handful roughly crumbled walnuts
- Butter for the pan
- Maple syrup to add later
- Have all the ingredients ready to add in before starting, because it goes very fast once the toast is in the pan. If you leave it too long, something will almost certainly burn (toast, cheese, or brown sugar).
- Melt some butter in a frying pan on medium heat.
- Add the triangles, flipping them over immediately so both sides have some butter.
- Cook the triangles for a minute or two until one side is a bit toasted. Then flip them over and create a star shape as seen in the picture above. You can use 5 or 6 toast quarters depending on the size of your pan and your appetite.
- As soon as the triangles are flipped, crack the egg into the middle of the star so that it fills the open space between the toast pieces.
- Quickly add the crumbled Chevre, walnuts, and brown sugar (I recommend in that order). Try not to get too much sugar on the pan itself, or it will quickly caramelize.
- Cover the pan with a lid so the heat cooks the egg from the top (you can’t flip this baby). This also melts the cheese.
- Check every minute or so until the egg is done to your likeness (quite runny, in my case). Turn the heat down if you plan to cook it longer, to avoid burning the bottom of the toast.
- Serve with maple syrup for those who want a bit more sugar (me!). Gimme some sugar, baby. Enjoy!
Here’s what it looks like in the pan:
And on the plate! Goes well with a side salad of strawberries and physalis…
If you do try out this recipe, I’d love to hear how you (and/or your kids) like the Egg Star! And remember, you saw it here first. Hope you enjoy it!