|4 slices||bread (e.g. rustic Italian)|
|300 g||sour cream|
|100 g||crème fraiche|
|150 g||garden cress|
|butter for frying|
A strong cup of black tea, served with a splash of milk and a pinch of sugar, is the perfect beverage to pair with this dish, as the milk and sugar nicely counteract the pungency of the onion and radish.
Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.
In a large bowl, mix together sour cream, crème fraiche, radish, onion, and garden cress. Season to taste with salt and pepper.
In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1 – 2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160°C/320°F for 3 – 5 min. until egg white and yolk are slightly firm. Season to taste with salt and pepper. Serve with radish and cream dip. Garnish with garden cress. Enjoy!