Sunday Brunch: Fellini Eggs Recipe

• 2 tablespoons butter, softened, plus 1 teaspoon butter (he recommends clarified, I used regular) for the eggs
• 1/4 teaspoon minced garlic
• 1 teaspoon grated parmesan
• Salt
• 1 10-inch baguette, split
• 6 eggs, preferably extra-large
• 1/2 teaspoon heavy cream (I used a splash of whole milk)
• Pepper
• 2 whole canned peeled tomatoes or 1/4 cup chopped canned tomatoes
• 1/2 cup fresh whole-milk ricotta cheese

1. Preheat the broiler.
2. Stir together the 2 tablespoons softened butter, garlic, and parmesan; if you are using unsalted butter, stir in a pinch of salt, too.
3. When the broiler is hot, spread the garlic butter evenly over the split baguette and put the baguette halves buttered-side-up on a baking sheet. Broil until the cheese begins to melt; the amount of time this takes depends on your broiler, so keep a close eye on it. When the garlic bread is finished and cool enough to handle, cut it into roughly 1-inch chunks.
4. Heat the remaining butter in your egg pan over medium heat.
5. Cook until the eggs are done, and then top them with the ricotta. Serve as is or broil quickly to melt the cheese a bit.

butter, garlic, parmesan, salt, baguette, eggs, heavy cream, pepper, tomatoes, wholemilk ricotta cheese

Taken from www.seriouseats.com/recipes/2010/01/sunday-brunch-fellini-eggs-recipe-breakfast-shopsins.html (may not work)