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Egg and Toast Ideas

  • prep: 20 mins
    total time: 40 mins
  • servings: 4

Ingredients

For the Toasts

  • 1/2 tablespoon softened butter
  • 4 slices (1 inch thick) hearty white bread
  • 4 large eggs
  • Salt and pepper

Topping Ideas

  • 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.

Directions

  1. Step 1

    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.

  2. Step 2

    Using your fingers, create a well in the center of the bread, being careful not to tear it.

  3. Step 3

    Break 1 large egg into each well, keeping the yolk intact; cover bread with desired topping, and sprinkle with salt and pepper.

  4. Step 4

    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.

Source
Everyday Food, May/June 2003