This is a tasty egg and toast dish that’s great for a weekend breakfast or brunch.
Pepper (to taste)
Salt (to taste)
Start by separating an egg yolk and white. Reserve the white, and whisk the yolk over a double boiler. Lightly drizzle in white wine, and keep whisking until the sauce thickens. Season it with salt, pepper, a pinch of sugar, a few drops of lemon juice (just a few drops), then set it aside for later.
Next, add your reserved white to a well greased ramekin with a whole egg, season with salt and pepper, then bake it at 350 degrees until the egg whites set (approximately 10 minutes, but keep an eye on it).
For the tuiles, it’s best if the bread has been refrigerated (and it’s best to use homemade bread), because it’ll be easier to slice thinly. Make several thin slices, then sauté the slices in butter until they are golden brown on both sides.
Remove the tuiles from the pan, and lay them over a curved surface to make a slight bend (this is optional). You could also make the tuiles nicer by cutting the bread into uniform shapes before cooking, but I intentionally made random shapes in this case.
When your egg is done, unmold it from the ramekin onto your plate, then cover the top with chopped chives.
Next, add your tuiles to the plate, followed by your sabayon, then server and enjoy.