Huevos al horno a la francesa sobre tostada de masa madre

Ingredientes

• 4 thick slices sourdough bread (about 2cm thick)
• 4 large eggs
• 4 tablespoons heavy cream
• 2 tablespoons unsalted butter, melted
• Sea salt and black pepper to taste
• 1 tablespoon fresh chives, finely chopped

Preparación

1. 1

   Preheat your oven to 200°C. Cut your sourdough into 2cm thick slices. Note: Thin bread will disintegrate under the weight of the egg.

2. 2

   Use the back of a large spoon to firmly press down the center of each bread slice, leaving a 1cm border around the edges. Press until the center is flat and compact.

3. 3

   Brush the edges and the pressed down center of the bread with the melted butter. Note: This creates a fat barrier that prevents the cream from soaking in too quickly.

4. 4

   Carefully crack one egg into each bread well. If the white spills over a bit, don't worry — it will just get crispy on the tray.

5. 5

   Drizzle exactly 1 tablespoon of heavy cream over the top of each egg, specifically aiming for the area where the white meets the yolk.

6. 6

   Sprinkle a pinch of sea salt and a generous crack of black pepper over each egg.

7. 7

   Slide the tray into the center rack of the oven. Bake for 12 minutes until the whites are opaque and the bread edges are golden.

8. 8

   Remove from the oven and let rest for 1 minute. Sprinkle with fresh chives and serve immediately while the yolk is still molten.