Is this eggspensive-looking toast all it's cracked up to be?
As a loyal six-and-a-half minute egg gal, I thought I was committed to my preferred egg style for life. Hard-boiled eggs are never going to tempt me over a soft and runny situation. Plus, I usually use my Microplane for grating enormous, serving-size-be-damned portions of cheese on top of my meals, and I was worried the grated egg would just make me wish I were eating cheese instead. But if #FoodTok has taught me anything, it’s that recipes go viral for a reason.
Drawbaugh-Thomas recommended using the technique as a jumping-off point for other creations, like as a topping for . For the holidays, she even made a version of her now-famous egg toast using lox and caviar."It was kinda bougie but so fun," she said."It was the holidays, so why not? Food brings people together and lets you be creative."Sarah Thomas-Drawbaugh / Healthyish Foods1 tablespoon Kewpie mayonnaise
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