BAKED EGGS AND BEANS ON TOAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
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
EGGS WITH TOMATO ON TOAST
Provided by Marco Canora
Categories Bread Egg Tomato Brunch Father's Day Healthy Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
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.
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 IN A HOLE
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
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 EGG ON TOAST
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 5
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 IN TOAST CUPS WITH MELTY CHEESE
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
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
SCRAMBLED EGGS IN TOAST CUPS
Take your morning eggs and toast to the next level.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.
- Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.
- Spoon eggs into toast cups; garnish with chopped fresh herbs.
Nutrition Facts : Calories 317 g, Fat 19 g, Fiber 1 g, Protein 18 g
BAKED EGGS IN MAPLE TOAST CUPS
Tasty toast cups with a hint of maple syrup, an egg, and a tasty surprise of bacon inside. A delicious and fun breakfast or brunch; serve with a cup of coffee or glass of orange juice. Make these in regular muffin cups (or you can use buttered ramekins, but increase the time to about 16 minutes because it takes longer for the heat to penetrate the ramekins). Figure on 1 to 2 cups per person. Adapted from Dakin Farm in Vermont.
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Butter six muffin cups.
- In a small saucepan, melt the butter and add the syrup. (You can also do this in a microwave).
- Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture.
- Put one slice into each muffin cup and sprinkle the bacon pieces in the cups.
- Break an egg into each cup and bake until the eggs are set; start checking after about 5 minutes.
- Lift the toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.
Nutrition Facts : Calories 190.3, Fat 11.2, SaturatedFat 4.8, Cholesterol 198.9, Sodium 265.9, Carbohydrate 13, Fiber 0.6, Sugar 1.3, Protein 8.7
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