“The Incredible, Edible egg“- American Egg Board (circa 1977)
Eggs are not just for breakfast anymore. There is absolutely no reason why eggs cannot be your dinner and lunch too. Eggs are healthy, lean, protein rich and can be part of an endless array of dishes.
This dish is a traditional Spanish style dish called migas (“crumbs” in English) which typically uses day old bread that is soaked in water, garlic, olive oil and paprika and then served alongside meats or other main dishes.
We are going to a take a twist and turn here and make this dish front-center by toasting the baguette cubes in olive oil, garlic and smoked paprika and topped with a fried egg and sprinkled with goat cheese.
Spanish Eggs and Toast
Recipe from Cuisine at Home
4 cups baguette cubes
2 cloves garlic, smashed
1/2 tsp. smoked paprika
3 Tbsp. olive oil
Salt and black pepper to taste
1/4 cup crumbled goat cheese, divided (2 ounces)
2 sunny-side up eggs
Chopped fresh thyme
Toast cubes, garlic, and paprika in oil in a large nonstick skillet over medium heat until cubes are golden but still tender, 5 minutes. Season cubes with salt and pepper; transfer to two plates.
Sprinkle croutons with goat cheese, briefly cover with foil to soften cheese, then top each serving with 1 egg and thyme.