THE EGGIE

The Eggie image

Provided by Martha Stewart

Number Of Ingredients 9

1 thin slice sourdough bread, about 1/4-inch thick
Garlic Butter, room temperature
1 large egg, preferably fresh
1 tablespoon milk
6 fresh flat-leaf parsley leaves, chopped
1/8 teaspoon coarse salt
Freshly ground black pepper
1 teaspoon unsalted butter
1 scallion, trimmed and thinly sliced on the diagonal into 1 1/2-inch pieces, for serving

Steps:

Preheat a broiler.
Brush both sides of bread lightly with garlic butter and cut into 1/4-inch cubes. Place bread cubes in a 4-inch nonstick ovenproof skillet over medium-low heat until toasted.
Meanwhile, in a small bowl, whisk together egg, milk, parsley, and salt; season with pepper. When bread cubes begin to turn golden and garlic is fragrant, add egg mixture to skillet. Using a heatproof rubber spatula, gently pull the cooked eggs from the side of the skillet, tilting pan to let the raw egg take its place; cook until no raw egg remains.
Transfer to broiler and cook until egg is set, but still glossy, 10 to 15 seconds. Serve immediately, topped with scallion slices.