Creamy Citrus & Herb Cucumber Toast
Photography by Sylvie Coulange for Edible San Diego
Ingredients
Serves 2
HERBED CHEESE
- ¼ cup cream cheese
- 1 rounded tablespoon sour cream
- 1 tablespoon fresh chopped mint
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped parsley
- ¼ lime, juice only
- Salt & Pepper to taste
EGGS
- White wine vinegar
- 2 eggs
FOR ASSEMBLY
- 2 Slices vegan, gluten-free, or hearty wheat bread
- 1 small cucumber, thinly sliced
Instructions
- Whisk together cream cheese, sour cream, mint, basil, parsley, and lime juice. Season to taste with salt and pepper.
- Toast the bread and top with cucumber slices. Using a piping bag or a spoon, top with a dollop of the cream cheese mixture.
- Bring a large pot of water to a boil. Add ½ tbsp. salt and 1 tablespoon white wine vinegar. Lower the heat. Crack one egg at a time in a small bowl, and drop it into the pot using a quick motion. Cook for 4 minutes.
- Remove the poached eggs using a slotted spoon and place them on top of the cream cheese. Serve immediately.
Sylvie Coulange
Sylvie Coulange is a cookbook author who loves to surf. A self-taught chef, she employs a simple philosophy: Healthy, quick, sustainable, beautiful food can easily be made from scratch using simple ingredients. She has written two cookbooks. “Shine” is her first self-published book of recipes and inspiration. And “Food For The Soul” is a compilation of healthy and easy recipes showcasing striking photographs. Along with her cookbooks, her company offers fine catering services with quality foods handmade with locally sourced ingredients and love. “Shine” can be purchased online or locally at : Pendry, San Diego, Faded Awning, La Jolla, Livkraft, La Jolla, or Pangea Outpost, Pacific Beach
