Wednesday, October 15, 2014

Eggs on toast...

Something quick, easy and most of all tasty. I have an egg on toast very often - but I usually just make a toast, poach an egg and place it on a "bed" of bread, ham, cheese, few slices of salad and few slices of tomatoes. Yes, that's how my egg on toast usually looks like. This time it's a little bit different, but such an obvious way of doing it one might think! Well, I've never made it that way, so it was a first for me. I went all the way to make it oh so pretty, but my egg had a different plan and ruined my presentation a little bit ;) Nicely cut out heart shape was literally unrecognizable when the egg decided to take over... but nothing was left and the cut out piece of bread got a very "posh" when toasted and treated with some butter and raspberry jam and served as a "dessert" after my little brunch.
Egg on toast is so versatile, you can "dress" it up with whatever you fancy - I went simply with some Parmesan and basil, as I wanted it simple, but "sky is the limit" as they say and I'm sure you can find something this very minute in your fridge, that would make a great accompaniment to this fun version of an egg on toast.


Idea and inspiration taken from "Fast" by Neven Maguire.

How to make it...
Ingredients:
- 2 large slices sourdough bread
- 30 g butter, room temperature
- 2 large eggs
- sea salt and freshly ground pepper
- Parmesan shavings
- few basil leaves

Heat a large non-stick frying pan. Using a cookie cutter or something similar, stamp out a whole in the middle of each slice of bread (these can be discarded, but who would want to do that?! I kept mine and served as a "dessert" with some raspberry jam on top). Butter both sides of each slice of bread. Place buttered bread on the heated pan and fry for about 3 minutes, until golden, turn over and crack an egg into the hole of the bread. Cook for another 3 minutes or until the egg is cooked. Place on a warm plate, season to taste, sprinkle with some Parmesan shaving and basil leaves and serve immediately.


Smacznego!


2 comments:

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Pozdrawiam, Anula.