Goad Cheese and Chive Cream-Fried Eggs

How to Make Goad Cheese and Chive Cream-Fried Eggs

1. 1

   Step 1: Prep the toppings and toast the bread

   Active 6 min · Passive 2 min

   Crumble the soft goat cheese into a small bowl and finely mince the fresh chives. Toast the crusty bread slices in a toaster or under a broiler until golden and set aside. Preparing these now keeps the final assembly quick.

   For this step

   • 2 ozsoft goat cheese
   • 2 tbspfresh chives
   • 2 slicescrusty bread
   
2. 2

   Step 2: Warm the skillet and melt the butter

   Active 2 min

   Place a 10–12-inch skillet over medium heat and add the unsalted butter. Swirl the pan until the butter foams and just begins to brown lightly at the edges—this step takes about 1–2 minutes and builds a nutty base for the cream.

   For this step

   • 2 tbspunsalted butter
   
3. 3

   Step 3: Add and reduce the cream

   Active 4 min · Passive 3 min

   Pour the heavy cream into the hot skillet, stirring briefly to combine with the butter. Lower the heat to medium-low and let the cream come to a gentle simmer; reduce until slightly thickened and the volume drops by about one-third (about 3 minutes). This creates a silky shallow bath for the eggs.

   For this step

   • 1/2 cupheavy cream
   
4. 4

   Step 4: Fry the eggs in the cream and season

   Active 4 min · Passive 3 min

   Crack the large eggs directly into the cream, spacing them evenly. Spoon hot cream over the whites to help set them, then season each egg with fine sea salt and freshly ground black pepper. Allow the eggs to cook until the whites are set but the yolks remain soft—about 3–4 minutes—covering the pan for the last minute helps the tops finish evenly.

   For this step

   • 4 countlarge eggs
   • 1/2 tspfine sea salt
   • a pinchfreshly ground black pepper
   
5. 5

   Step 5: Finish with goat cheese and chives

   Active 2 min · Passive 1 min

   Scatter the crumbled soft goat cheese over the eggs so it softens and melts into little pockets; cover the pan for 30–60 seconds if you want slightly melted cheese. Sprinkle the minced fresh chives over the top for a bright finish.
   
6. 6

   Step 6: Plate and serve with toasted bread

   Active 2 min

   Using a wide spatula, transfer two eggs and a generous spoonful of the cream to each plate and serve with a toasted slice of crusty bread on the side for dipping. Rest for 1 minute if desired, then enjoy immediately while warm.
   

1. Crumble the soft goat cheese into a small bowl and finely mince the fresh chives. Toast the crusty bread slices in a toaster or under a broiler until golden and set aside. Preparing these now keeps the final assembly quick.
2. Place a 10–12-inch skillet over medium heat and add the unsalted butter. Swirl the pan until the butter foams and just begins to brown lightly at the edges—this step takes about 1–2 minutes and builds a nutty base for the cream.
3. Pour the heavy cream into the hot skillet, stirring briefly to combine with the butter. Lower the heat to medium-low and let the cream come to a gentle simmer; reduce until slightly thickened and the volume drops by about one-third (about 3 minutes). This creates a silky shallow bath for the eggs.
4. Crack the large eggs directly into the cream, spacing them evenly. Spoon hot cream over the whites to help set them, then season each egg with fine sea salt and freshly ground black pepper. Allow the eggs to cook until the whites are set but the yolks remain soft—about 3–4 minutes—covering the pan for the last minute helps the tops finish evenly.
5. Scatter the crumbled soft goat cheese over the eggs so it softens and melts into little pockets; cover the pan for 30–60 seconds if you want slightly melted cheese. Sprinkle the minced fresh chives over the top for a bright finish.
6. Using a wide spatula, transfer two eggs and a generous spoonful of the cream to each plate and serve with a toasted slice of crusty bread on the side for dipping. Rest for 1 minute if desired, then enjoy immediately while warm.