Eggs Baked In Toast Recipes

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CREAMED EGGS ON TOAST



Creamed Eggs on Toast image

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

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

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

EGGS BAKED IN TOAST



Eggs Baked in Toast image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

8 slices bread (1/2 inch thick)
2 tablespoons softened butter
4 large eggs
2 plum tomatoes, chopped
4 ounces Canadian bacon, diced
5 ounces cheddar cheese, grated (1 1/2 cups)
Coarse salt and freshly ground pepper

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.

BAKED EGG ON TOAST



Baked Egg on Toast image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 5

1 slice whole wheat toast or thin slice toasted bagel
1/2 teaspoon unsalted butter, or 1 tablespoon low-fat cottage cheese
1 large egg
1 tablespoon nonfat or low-fat buttermilk, half-and-half or cream
Salt and pepper

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.

BAKED EGGS AND BEANS ON TOAST



Baked Eggs and Beans on Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed) (see Cook's Note)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
  • Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY



Cheesy Egg Toast Perfect For Breakfast Recipe by Tasty image

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

1 slice bread
½ tablespoon butter
1 egg
3 tablespoons shredded cheese
salt, to taste
pepper, to taste

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 IN A HOLE



Egg in a Hole image

A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.

Provided by rosburn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 5m

Yield 1

Number Of Ingredients 4

1 ½ teaspoons bacon grease
1 slice bread
1 egg
salt and ground black pepper to taste

Steps:

  • Melt the bacon grease in a non-stick pan over low heat.
  • Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.1 g, Cholesterol 207.6 mg, Fat 15.9 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 5.2 g, Sodium 284.9 mg, Sugar 1.5 g

BAKED EGGS IN TOAST CUPS WITH MELTY CHEESE



Baked Eggs in Toast Cups With Melty Cheese image

This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family.

Provided by Sharon123

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 eggs
2 slices fresh bread (recommended-homemade whole grain bread)
butter
2 tablespoons cheese, shredded (can use cheddar, swiss, muenster, smoked gouda, etc.)
2 tablespoons crispy veggie bacon, chopped (optional)
green onion, thinly sliced (optional)
hot sauce (or ketchup-optional)

Steps:

  • Preheat oven to 375°F.
  • Butter each slice of bread.
  • Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
  • Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes.
  • Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
  • Top with 1-2 Tablespoons chopped bacon, if using.
  • Break one egg into each ramekin and grind fresh pepper over the eggs.
  • And don't skimp on the black pepper! You will regret it!
  • Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
  • Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
  • If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
  • If you prefer medium yolks remove at about 20 minutes.
  • If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
  • Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
  • Serve hot, warm, or room temperature. Use hot sauce as desired.

Nutrition Facts : Calories 184.1, Fat 9, SaturatedFat 3.9, Cholesterol 194.9, Sodium 333.2, Carbohydrate 14.2, Fiber 0.6, Sugar 1.3, Protein 10.9

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