SIMPLE SOFT-COOKED EGG WITH TOAST
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
- Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
EGG AND TOAST IDEAS
Sometimes, eggs and toast are just right for dinner. Here, we show you how to spice them up.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Spread 1/2 tablespoon softened butter over one side of each of 4 slices (1 inch thick) hearty white bread. Place each piece of bread, buttered side down, on a baking sheet.
- Using your fingers, create a well in the center of the bread, being careful not to tear it.
- Break 1 large egg into each well, keeping the yolk intact; cover bread with desired topping, and sprinkle with salt and pepper.
- Bake until the cheese has melted and the egg is set but slightly runny when pierced with the tip of a paring knife, 15 to 20 minutes. Check the toasts frequently because eggs set quickly.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
CHEESY EGGS ON TOAST
You don't even need a toaster to make perfect toast. Crisping bread in a skillet - in melted butter, of course - gives it a tasty brown crunch and leaves you with a hot pan ready to scramble eggs. Be sure to swipe up all the butter and crumbs with the toasted bread when you take it out to keep the eggs nice and golden. Because more butter is added to the pan at the same time as the eggs, it melts slowly into the eggs while you stir them, leaving you with a creamy mix that ends up even creamier when cheese is melted in at the very end.
Provided by Genevieve Ko
Categories breakfast, brunch, easy
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
- In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.
OLD-FASHIONED RUNNY EGGS AND TOAST
The title says it all. This is something many people used to know how to make, but is rapidly becoming a "lost art".
Provided by TadGhostal
Categories Breakfast
Time 4m
Yield 1-2 eggs, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Heat about 1/2 inch of cooking oil in a skillet over med to med-high heat.
- When oil is hot, gently crack egg(s) and break open right over the grease, trying not to break the yolks. If you do break the yolk and want to try again, let the damaged egg cook a bit before taking it out or you'll have a hard time of it.
- Start making the toast.
- Grab a spatula and wait until the bottom of the egg(s) turns white (you can no longer see the bottom of the pan through it).
- Using the back side of the spatula blade (by holding the spatula normal, then twisting it in your hand 1/2 turn), splash the hot oil over the top.
- Continue doing this until both the egg white and yolk have a white film over the top. This should occur just about the time the toast is ready.
- Carefully remove the egg(s) to a plate and sprinkle with salt and pepper.
- Serve with the toast.
- To eat, break the white skin on the yolk to get to the runny goodness. Dip toast pieces in the yolk and enjoy!
- Note: Until you get the hang of it, you should keep other people and pets away from the skillet while you're cooking. Otherwise, someone will likely end up on the receiving end of an over-ambitious flick of the spatula when you're trying to cook the tops. There are recipes here that describe other similar (and safer) ways to cook eggs with "runny" yolks, but if you want that old-fashioned, greasy-spoon, crispy-edged, fried-egg taste, there's just no substitute for this method.
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