What Rachel is Cooking: French Baked Toast with Coconut Cream and Eggs

Simple decadent baked toast and coconut cream, topped with eggs over easy.

There have been many fears with my dairy allergy, what will I eat? I love dairy. I came across a recipe for baked eggs, toast and cream, I was determined to make this edible. Coconut cream has been a wonderful stand in for dairy.

Recipe serves two but can be adjust to one or more

4 eggs
2 slices sourdough bread (or bread of your choice)
1/2 cup coconut cream
1 teaspoon fresh chives
Salt and pepper

Preheat oven to 350°F. Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
In a small pan warm cream or in microwave safe bowl. Heat until warm, add chives and set a side. You can use all cream, the thick parts of canned coconut milk or a half and half type situation. I add a little coconut milk with the cream.
I use a pampered chef mini bar pan if I am making one or two servings, but the cast iron skillet, cookie sheet, or other lipped bake ware will do.
Oil on pan of choice, for the stoneware a quick spritz of olive oil if the pan is not seasoned will do.
Set two pieces of toast on pan.
Spoon all except for 1 - 2 tablespoons of heated coconut cream on to toast, bake in oven for 5-8 minutes, until cream has soaked into bread and cream will have a baked film on top.
While toast and cream are baking, in cast iron skillet crack 4 eggs, cook over easy
When toast is complete, move to plates and set two eggs on each toast, cover with remaining coconut cream.
Sprinkle salt, pepper, and parsley (and maybe some chili flakes or Sriracha for fun.)

Another option is to bake the toast with cream with eggs in oven - I had no luck in baking the perfect runny egg, the white would not set and the yoke would cook fully.

adapted from Saveur