Caramelized Onion and Cream Cheese Toast with Runny Eggs

Toast seems to be having a moment, and I am here for it.  It’s about time it got some appreciation, really.  A typical food day for me is metaphorically sandwiched between two pieces of toast – a buttered slice with runny eggs for breakfast and a piece (or two) with homemade jam and butter for dessert or that “I just want a little something else” after dinner.

I never quite got on the avocado toast train.  It’s ok, but it’s what I ate for a week after I got my wisdom teeth out.  It’s a little boring, really. But what avocado did do for toast is remind us that there are all kinds of savory things we can smear on it. 

This concoction, like all the best concoctions, was made from necessity and desperation to find something good for breakfast.  I don’t remember for sure, but it probably went something like this:

Me, laying in bed on a Saturday morning:  “Ooh, there’s a bagel downstairs! That’s worth getting out of bed for!”

Me, searching the entire kitchen for said bagel: “I know it’s here somewhere!”

Me, looking defeated and realizing the hubs probably already ate it:  “Damnit, David!”

However it went down, I know I was about to settle for my usual runny eggs and toast, but then had an idea – take the best parts of runny eggs and toast, and an onion bagel with cream cheese and *poof* – Caramelized Onion and Cream Cheese Toast with Runny Eggs.

I like this with literally any kind of toast and cream cheese.  Pictured is some good Tuscan bread that I buttered and toasted in the pan as the onions finished, but I have done this with a slice of Pepperidge Farm Oatmeal or 12-Grain in the toaster, as well.  Here I just used plain Philly cream cheese, but veggie or salmon would be good, too. 

The time consuming part is caramelizing the onion, and honestly, if I don’t feel like hanging out in the kitchen in the morning, I just fry them up a bit and they are fine.  But when I want to put the time in, I get the onion in the pan right away and then take some time making a pour-over before starting my toast and eggs.

And here you have it.  It’s barely a recipe.  It’s toast, for crying out loud.  But it’s delicious.

Caramelized Onion and Cream Cheese Toast with Runny Eggs

1 small onion, thinly sliced

2 tbs butter

2 slices of bread, toasted in a toaster or in the pan

Salt and pepper

Cream cheese (about an ounce, but who am I to tell you how much cream cheese to put on your toast?)

2 eggs

Optional:  something green (chives, parsley, thyme, dill) and/or something spicy (chili crunch, red pepper flakes, hot sauce, gochujang, sriracha)

Melt the butter in a small skillet over medium heat. (Or, if you want to make your toast at the same time, use a larger skillet).  Add the onions.  Once the onions start to become transparent, add salt and pepper.  Continue to cook low and slow, adding a pat of butter, a drizzle of olive oil, or a tablespoon of water if the onions become dried out.  A good caramelization can take 15-20 minutes, so be patient. (Or don’t and just fry them up in the butter – I promise it will still be good).  As the onions are close to finishing, push them to one side.  You can use the rest of the pan to toast your bread and cook your eggs over easy (or to your liking).

When the onions are finished, spread cream cheese to your liking on the toast and top with the caramelized onions.  You can stop here if you want – this alone makes a delicious snack or breakfast.  Or add your over easy egg to each slice.  Sprinkle on any optional add-ons and enjoy.