French Baked Eggs and Toast

Ingredients

  • 2 tablespoons Salted Butter, softened
  • 2 pieces Brioche Bread
  • ½ cup Heavy Cream
  • 1 Garlic Clove, thinly sliced
  • 1 Bay Leaf
  • Salt and Pepper to taste
  • 4 Large Eggs
  • 2 teaspoons Fresh Chives, chopped

Directions

  1. Preheat oven to 375F
  2. Butter each piece of bread on both sides
  3. Heat a large skillet over medium-high heat; add the bread; cook until toasted and golden; flip and toast other side; repeat process with the other slice of bread; place the slices side by side in the pan
  4. Add the cream to a small saucepan with the garlic and bay leaf; bring to a simmer over medium-low heat; season to taste with salt and pepper; let simmer for 5 minutes; remove bay leaf and garlic; pour two tablespoons of hot cream over each slice of bread
  5. Crack two eggs over each piece of bread; do not break the yolks; pour the remaining cream over the eggs; transfer to the center rack of the oven while still in the oven proof skillet
  6. Bake until the whites are just set but yolks are runny, 13 minutes
  7. Sprinkle with chives and fresh black pepper