Egg and Toast Ideas
- Total Time:
- Servings: 4
Source: Everyday Food, May/June 2003
For the Toasts
- 1/2 tablespoon softened butter
- 4 slices (1 inch thick) hearty white bread
- 4 large eggs
- Salt and pepper
- Asparagus, Fontina, and Dijon Mustard: Divide 4 teaspoons Dijon mustard, 8 stalks blanched asparagus, cut into 1-inch lengths, and 1 1/2 cups grated fontina cheese among toasts.
- Ham and Gruyere: Divide 4 ounces thinly sliced ham and 1 1/2 cups grated Gruyere cheese among toasts.
- Tomato, Cheddar, and Canadian Bacon: Divide 2 chopped plum tomatoes, 4 ounces diced Canadian bacon, and 1 1/2 cups grated cheddar cheese among toasts.
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.