Jammy Eggs on Grilled Sourdough with Summer Corn–Squash Salad

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 5 large eggs

• 1 Tbsp unsalted butter, softened

• 2 Tbsp grated Parmesan cheese, plus more for garnish

• Splash of whole milk

• Kosher salt and freshly ground black pepper, to taste

• 2 thick slices fresh sourdough bread

• 2 tsp extra-virgin olive oil, plus more for drizzling

• 1 ear fresh corn, kernels cut from the cob

• ¼ medium summer squash, finely chopped

• 1 tsp red wine vinegar

• 1 Tbsp fresh basil, torn

• ½ tsp honey

• 2 tsp Calabrian chili paste

• Flaky sea salt, for finishing

Method

1. Prepare the eggs:
   In a bowl, whisk together the eggs, butter, Parmesan, milk, and a pinch each of salt and pepper until smooth. Cook gently in a nonstick skillet over very low heat, stirring occasionally, until soft and creamy—slightly jammy but not dry.

2. Grill the bread:
   Meanwhile, heat a cast-iron skillet over medium-high heat with a light coating of oil. Grill the sourdough slices until crisp with visible char marks.

3. Make the salad:
   In a mixing bowl, combine the corn kernels, chopped summer squash, olive oil, red wine vinegar, basil, honey, Parmesan, and a pinch of salt and pepper. Toss until evenly coated.

4. Assemble:
   Spread each slice of grilled sourdough with Calabrian chili paste. Spoon the jammy eggs generously over the top. Pile on the corn–squash salad, then finish with a drizzle of olive oil, flaky salt, and extra Parmesan.

Chef’s Notes

• For extra richness, rub the grilled sourdough with a cut garlic clove before assembling.

• This dish works beautifully with other seasonal vegetables—try zucchini or cherry tomatoes in place of the squash.

• If you like more heat, add an extra swirl of Calabrian chili on top before serving.