Eggs Over 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!

EGG AND TOAST IDEAS

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 OVER TOAST

Steps:

• Put the eggs in cold water with salt in a pan and boil approximately 15 minutes. Drain and put ice water in the pan so the eggs will be easier to peel.
• Peel the eggs and set aside.
• Fry the bacon until crispy and remove from the pan. Drain on paper towels.
• Add the chopped onion to the bacon grease and saute until transparent.
• Crumble the bacon and chop the eggs and add to the skillet with the onion.
• Add flour and stir until flour has browned a little bit.
• Add the milk and cook on medium until it thickens like gravy. You may need to add some water if it gets too thick. If it is too thin, make a thickening with 1 T. flour and a little bit of water and pour in to gravy and let thicken. Add the salt and pepper to taste.
• You can either put this over toast or biscuits but we always just used toast.
• Enjoy!

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.

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.

EGGS CREOLE OVER TOAST

Steps:

• Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
• Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.

CREAMED EGGS ON TOAST

Steps:

• To hardboil eggs, simmer on low (barely boiling) for about 20 min.
• ,or bring to a boil, cover, turn off heat and let sit for about 20 min.
• Cool (run cold water over cooked eggs), peel, then chop the eggs.
• Melt the butter.
• Stir in the flour and 1/4t salt.
• Stir in milk a little at a time and continue to cook until the sauce is thick.
• Pour over chopped up eggs which you salt and pepper to taste.
• Sprinkle the mixture with paprika.
• Spoon over slice of toast.

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.

OVER EASY EGG

Steps:

• Melt butter in an 8-inch nonstick skillet or seasoned cast iron skillet over medium heat. Crack the egg into the skillet and cook undisturbed until the egg white is firm and set, but the yolk is still runny and intact, about 1 1/2 to 2 minutes.
• Gently flip the egg with a spatula being careful not to break the yolk. Cook for another 15 to 20 seconds or to your desired doneness, being sure that the yolk remains liquid.
• Transfer the egg to a plate, season with salt and pepper, and serve immediately.