Egg On Toast Recipes

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY

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!

CREAMED EGGS ON TOAST

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.

BAKED EGG ON TOAST

Steps:

• Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper.

SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

PRAWN & EGG ON TOAST

Steps:

• Bring a medium pan of water to the boil, then carefully lower in the eggs and cook for 9 mins. Remove to a bowl of iced water using a slotted spoon and leave to stand for 10 mins until cold. Peel, then finely chop.
• Tip the chopped egg into a bowl along with the prawns. Stir in the mayonnaise and lemon juice, then season with salt and pepper.
• Toast the bread, then butter it. Spoon over the prawn and egg mayonnaise, then sprinkle with some chives and serve.

EGGS WITH TOMATO ON TOAST

Steps:

• Separate the eggs, reserving each yolk in its shell and combining 2 whites in a cup. Refrigerate the remaining 2 whites for another use.
• In a cold medium skillet, combine the oil, garlic, peperoncini, and oregano. Turn on the heat and warm over medium-high heat until the garlic begins to fry (without browning) and the mixture becomes fragrant, about 2 minutes.
• Raise the heat to high, then use your hands to crush each tomato into the pan, allowing the juice to fall into the skillet. Season lightly with salt and pepper. Fry the tomatoes, continuing to break them up with the fork. Cook until they concentrate and no longer look watery, 2 to 3 minutes. Add the basil.
• Lower the heat to medium and stir in the egg whites. Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.
• Turn off the heat. Using the back of a spoon, make 4 indentations in the sauce, allowing a few inches around each. Slip an egg yolk into each indentation. Draw the sauce in from the edges of the pan around each of the yolks. Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.
• Gently spoon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoon helps prevent breaking the yolk.

AVOCADO TOAST WITH EGG

Steps:

• Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
• Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
• Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

CREAMED EGGS ON TOAST

Steps:

• Melt butter over medium-high heat.
• Whisk in flour.
• When bubbly, whisk in milk a little at a time.
• Add salt.
• Continue to whisk til thick and bubbly.
• Remove from heat and add chopped eggs.
• Toast and butter slices of bread.
• Lay slices on individual plates and spoon on Creamed Eggs.
• Serve.

EGGS BAKED IN TOAST

Steps:

• Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
• Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
• Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.

WHIPPED EGGS ON TOAST

Steps:

• Preheat oven to 170c.
• line a baking sheet with baking paper.
• Carefully seperate eggs, keeping yolks whole.
• Using a mixer, beat whites with a pinch of salt into soft peaks.
• Spoon into puffy mounds on centre of toasts; shape a hollow in the top.
• Slip a yolk into each hollow.
• Bake for 5 minutes.
• Spoon 1 tablespoon of dressing over yolks.
• Bake 5 minutes more, or until whites are beginning to turn golden and yolks set to your liking.
• Sprinkle with the chives and serve.

EGG ON TOAST

Steps:

• Get out the toaster and if you don't have a toaster then light the fire, plug it in and turn it on
• get the pieces of bread
• Put them in the toaster and turn the dial to 2, and toast twice.
• meanwhile, boil the kettle twice and get a pan out then pour the hot water into the pan
• Put the eggs into the pan and boil for 20 minutes.
• Leave the toast to cool, then put it on a plate and put it in the freezer and leave overnight to fully cool down.
• Once the eggs have boiled leave them to cool down, then, put each one in a separate cup and cover with clingfilm and then leave on the worktop to mature overnight.
• NEXT DAY
• get the toast out of the freezer and put each piece on to a separate plate and put in the micorwave on defrost for 1 minute to make sure that they stay cold while you get each egg and take the shells off and separtely to each egg add salt and pepper and tomato ketchup and milk, the mush up with a fork and put on the toast.
• Serve up and hope for the best.
• put the toaster away or put out the fire.