The Eggie

4.0

(1)

2 Reviews

Serve this genius one-egg frittata with garlic butter croutons baked inside for a light breakfast or for a small plate lunch or dinner.

By

Martha Stewart

Updated on October 4, 2023

Servings:

1

An individual all-in-one egg dish, the eggie is a single-egg frittata with parsley and garlic butter croutons cooked into the egg—no need for toast on the side. It’s the creation of Darius Salko, who was the chef at Tini in Providence, Rhode Island. The eggie is cooked in a 4-inch nonstick skillet and goes briefly under the broiler to finish cooking. It makes a great light breakfast but is also a delicious small plate lunch or dinner—Salko says it pairs well with a high-acidity white wine.

Ingredients

1 thin slice sourdough bread, about ¼-inch thick
Garlic Butter, room temperature
1 large egg, preferably fresh
1 tablespoon milk
6 fresh flat-leaf parsley leaves, chopped
⅛ teaspoon coarse salt
Freshly ground black pepper
1 teaspoon unsalted butter
1 scallion, trimmed and thinly sliced on the diagonal into 1 ½-inch pieces, for serving

Directions

Preheat broiler; butter and cut bread:

Preheat a broiler. Brush both sides of bread lightly with garlic butter and cut into 1/4-inch cubes.
Cook croutons:

Place bread cubes in a 4-inch nonstick ovenproof skillet over medium-low heat until toasted.
Combine ingredients:

Meanwhile, in a small bowl, whisk together egg, milk, parsley, and salt; season with pepper.
Add egg mixture to pan and cook:

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.
Finish under the broiler:

Transfer to broiler and cook until egg is set, but still glossy, 10 to 15 seconds. Serve immediately, topped with scallion slices.