Whipped Eggs on Toast

I wanted this morning's breakfast to be a little nicer than just eggs on toast and had recently come accross a recipe for Whipped Eggs which as you can imagine intrigued me no end...

So what else could be on the menu for Valentine's Breakfast than these little wonders. I must say they were very easy to make and assemble. Somewhat like a meringue but with no sugar and topped with warmed Dijonnaise (instead of hollandaise which would be nice also) made for a savoury filling breakfast.

As each toast is quite low in points you could serve with some bacon or roasted tomatoes or sauteed mushrooms etc, but we had two each instead of 1!!

Whipped Egg on Toast

(recipe source Recipes+ Magazine January 2010)

Serves: 4

Points per serve: 2.5

4 eggs, at room temperature

pinch of salt

2 x 2cm thick sliced Italian or Sourdough bread, toasted

4 tablespoons Low Fat Dijonnaise or Caesar Dressing

1 tablespoon finely chopped chives or spring onions

Preheat oven to 170 degreese Celsius.

Line a baking tray with baking paper or foil and place toast on it.

Seperate eggs carefully, keeping yolks whole. Using an electric mixer, beat whites with a pinch of salt in a clean dry bowl until soft peaks form. Spoon into a puffy mound on the centre of each toast. Shape a hollow in the top. Slip a yolk into each hollow.

Bake for 5 minutes. Spoon 1 tablespoon dressing over each yolk. Bake for a further 5 minutes or until whites are just golden and yolks set to your liking. Remove from oven and sprinkle with chives.

(click here for a printable version of this recipe)