SMASHED EGGS ON TOAST
Simple, yet luxurious, these smashed eggs on toast make a great breakfast or brunch option that is flavorful and filling! Spread a thin layer of mayonnaise and lemon juice on your favorite bread, then top with 7 minute soft boiled eggs. Use a fork to smash, then add the toppings you love most: fresh herbs, flaky sea salt, black pepper, smoked fish, chili flakes, sriracha. Endless possibilities!
Provided by Ari Laing
Time 22m
Number Of Ingredients 14
Steps:
- Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
- Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before -- err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
- Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
- Toast bread. Grab your favorite artisan bread, then slice into pieces about ½" thick. Toast, then set on plates.
- Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
- Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
- Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppings. Enjoy immediately!
Nutrition Facts : Calories 198 kcal, Carbohydrate 14 g, Protein 12 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 248 mg, Sodium 310 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
RAW EGGS ON TOAST
This is my favoite Girl Scouts Camping Dessert. It sounds gross but it is a really cool and sweet dessert!
Provided by Babybuttons
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put slice of pound cake on plate.
- Put peach half on top rouned side up.
- Put whip cream around peach and serve.
- Hence the name: it looks like a raw egg on toast!
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
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.
CREAMED EGGS ON TOAST
My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.
Provided by TammieV
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
WHIPPED EGGS ON TOAST
I found this in an Aussie magazine. On one hand I thought "why would you bother"? but on the other.... these eggs look sooooo pretty!!!!
Provided by JustJanS
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 217.8, Fat 14.3, SaturatedFat 3, Cholesterol 211.8, Sodium 398.7, Carbohydrate 13.5, Fiber 0.6, Sugar 1.7, Protein 8.4
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.
CURRIED EGGS ON TOAST
This is a traditional Danish Smorgasbord dish. It is very versatile I sometimes put a layer of steamed spinach in a casserole, leave out the toast,put boiled eggs onto the spinach, pour in the sauce and broil for 5-10 minutes
Provided by Bergy
Categories Breakfast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the carrot and onion in the butter for 15 minutes.
- Use low heat you do not want to brown the veggies.
- Add flour and curry.
- Stir and heat to a smooth paste.
- Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
- Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
- Poach the eggs (or use hard boiled eggs cut in half lengthwise).
- Place eggs on toast and pour over the sauce.
- Garnish with fresh parsley and dust with paprika (optional).
Nutrition Facts : Calories 438, Fat 20.6, SaturatedFat 8.9, Cholesterol 449.1, Sodium 728.3, Carbohydrate 41.7, Fiber 2.7, Sugar 5.4, Protein 20.9
MICROWAVE POACHED EGG ON TOAST
This recipe came with my very first microwave 20+ years ago. It makes an easy, quick, no mess breakfast.
Provided by Trisha W
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the toast on a plate, butter it, flatten the middle down with the back of a fork.
- Crack and carefully pour the egg into the flattened middle of the toast, not allowing it to spill over into the plate.
- Prick the yolk quickly and carefully with the tines of the fork and bake in the microwave on a turntable for about 1 minute on 60-70% power, until the white is cooked through or desired doneness is achieved.
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