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Egg Tartine with Feta-Buckwheat Honey Cream

Published on 20 May 2015 |
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In this post on the reopening of foodie favourite Lili Co. in its new larger digs on Montreal famed St.Laurent Boulevard, I explained how I came to know its chef David Pellizzari when he became one of 10 invited chefs on the La Cuisine de mon enfance cookbook. During an interview, the young chef explained about his life growing up in a family of 11 kids mostly nurtured on the Hamburger Helpers of this world. (Translation: Nothing in his DNA suggested he would ever become a chef one day.) Above all, he shared with me 10 original recipes, bistro versions of the few dishes that had impacted his youth. Like this Scrambled Egg Toast with Feta Cream.

If I chose it for this blog, it’s mostly because of its prep technique unfamiliar to me, where you scramble and cook the eggs in a mixture of butter and cream. For one, I grew up on scrambled eggs fried, not “poached,” in hot butter. Intriguing, no?

 

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Chef David Pellizzari in a typical Plateau Mont-Royal back alley. © Mathieu Dupuis Photographer

 

Of this recipe, which chef Pellizzari tries to cook as often as possible with duck and not chicken eggs, he revealed: “My last year in high school, my grandmother always made sure I ate scrambled eggs fried in butter for breakfast. Even today, I make do with coffee, unless I’m cooking this toast. Add the rich taste of duck eggs and it’s simply mind-blowing. »

Of course, feel free to use good old chicken eggs instead, maybe while remembering to try the duck version one fine day? For my part, sneak feta cheese into any recipe and I’m so on board.

Recipe excerpted from:

CoverLCDME

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
Scrambled Egg Toast with Feta-Buckwheat Honey Cream

Ingredients

  • Feta Cream:
  • 310 mL (1 1/4 cups) heavy cream (35%)
  • 300 g (10 oz) feta cheese
  • 30 mL (2 Tbsp) buckwheat honey
  • 5 mL (1 tsp) fresh ground black pepper
  • ***
  • Scrambled Egg Toast:
  • 8 duck eggs (or large chicken eggs)
  • 125 mL (1/2 cup) heavy cream (35%)
  • 125 mL (1/3 cup) butter
  • 4 slices country-style bread
  • Arugula leaves, to taste

Instructions

  • 1. For the Feta Cream, in a skillet over medium heat, combine all the ingredients and simmer 10 minutes or until feta has softened. Purée in blender and set aside.
  • 2. For the Toast, in a bowl, whip eggs. Set aside.
  • 3. In a double-boiler, heat cream and butter together.
  • 4. Toast bread slices, butter and top with arugula.
  • 5. When the butter has melted in the cream, add eggs and stir gently with a wooden spoon to get big creamy chunks of scrambled egg cooked to your taste.
  • 6. Remove eggs with a slotted spoon and divide on top of toasts. Pour feta cream over eggs and serve immediately.

Instructions

  • 1. For the Feta Cream, in a skillet over medium heat, combine all the ingredients and simmer 10 minutes or until feta has softened. Purée in blender and set aside.
  • 2. For the Toast, in a bowl, whip eggs. Set aside.
  • 3. In a double-boiler, heat cream and butter together.
  • 4. Toast bread slices, butter and top with arugula.
  • 5. When the butter has melted in the cream, add eggs and stir gently with a wooden spoon to get big creamy chunks of scrambled egg cooked to your taste.
  • 6. Remove eggs with a slotted spoon and divide on top of toasts. Pour feta cream over eggs and serve immediately.
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