The 3 Best Versions of Eggs With Toast

I woke up this morning with a hankering for eggs and toast… 

I wake up every day with a hankering for eggs and toast. It is a simple meal that takes under 20 minutes to make, eat and clean up.

The perfect meal when you need to run out or don’t feel like cooking too much. It is quick, delicious and quite nutritious! (bonus points to me for rhyming #rap)

But what if I want more than just a couple scrambled eggs with buttered toast?

For me, eggs are delicious in pretty much every preparation but I am going to clue you in on my favorite three ways with simple, bona fide recipes.

HERE WE GO!

The first is an ALL-TIME classic: The Bird’s Nest.

If you were ever cared for by a beloved family member as a child, there is a good chance you have had a Bird’s Nest egg before. If you weren’t in that fortunate position, make this recipe and take care of yourself because YOU LOVE YOU.

This dish is so easy and delicious and it looks so damn fun! Let’s get started.

Set up a skillet on medium heat, take out your bread of choice and cut a hole out of the middle of it, this is where your egg will end up. It is easy to make a perfect circle if you have a small cup and press it into the bread.

Next, melt a small pad of butter into the pan, once melted place in the toast and let it toast and soak up the butter. Then once it has reached your desired crispiness, pull it off the pan and add another small pad of butter. Once melted, put the untoasted side on the pan to follow suit.

Now immediately, you want to crack your egg into the hole in the bread. Make sure you do not break the yolk and keep the egg in one piece. Easier if you crack the egg into a ramekin first.

From here it’s simple, toss a small pinch of salt and a twist of fresh cracked black pepper on top of the egg and sit back and let the egg cook for a minute or two then cover with a lid until the white is set. 

If you want it sunny side up, just wait until the white is set and you’re done. This is how I make it because the toast soaks up all of the yolk (bonus points if you kept the bread hole).

If you prefer over easy/medium, once the egg has mostly set, flip your bird’s nest as one over and let it cook the other side for 1-2 minutes (or longer if you prefer a more set yolk).

Ingredients:

• 1 egg
• 2 pads of butter
• 1 slice of the bread of your choice
• Salt & Pepper
• Optional: hot sauce, pepper flake

Cook Time:

• Under 15 minutes all in

Preparation:

1. Bring your skillet to medium heat
2. Cut a hole in the center of your bread, make sure large enough to fit one egg in it
3. Melt 1 pad of butter into the pan and add the bread to toast
4. Once bread is toasted, remove from pan and add second pad of butter to melt
5. Place untoasted side of bread into pan
6. Crack the egg into the bread hole ensuring not to crack the yolk
7. Cook until white has set
   1. For sunny side, cover skillet with lid and cook until white is set
   2. For over easy/medium cover and cook until white is mostly set then flip and cook additional 1-2 minutes
8. Serve immediately
9. Optional: add desired hot sauce or pepper flake for heat

A classic in the kitchen for the right reasons, nostalgic and an amazing way to say “I love you” to someone in the morning.

The second is currently a hit amongst brunch crowds: Poached Egg on Avocado Toast

This one is hardly more complicated than the last and it is a delicious and well rounded way to start your day. 

Avocado toast being the standard in the millennial breakfast aisle, I figured I’d give you my favorite way to prepare it. I am usually not a trend lover but, this meal has a lot of nutritional value and it won’t disappoint you flavor-wise.

Before we get started, I want to point out that poaching eggs isn’t that hard. Don’t expect a perfect tear drop shape until you’ve been doing it for a while.

To start, set a medium pot of water to boil and salt liberally. While this comes to a boil, we will work on the avocado and toast.

First get half an avocado and remove it from the skin with a large spoon. I like to put it on the cutting board and kind of smash/schmear until it has reached my desired consistency. Slightly chunky and slightly creamy.

Then you take your chosen bread, I am a fan of rye, and slather the avocado mash onto it.

That’s half the work and should only take you about 3-5 minutes, now onto the egg.

Many people advocate for adding a dash (1tsp) of vinegar to the boiling water but I don’t think it is entirely necessary. According to superchef/food scientist J. Kenji Lopez-Alt, it can help the egg coagulate faster to hold it’s shape.

I’m no food scientist so I usually skip this, but if you want to go the extra mile go for it. 

While your water is coming up to a boil, crack a fresh egg into a ramekin or small bowl. Then carefully place the egg onto a colander to get rid of any loose, watery whites and carefully add it back to the ramekin. This ensures a good round shape to your egg with fewer wisps.

Using a ramekin ensures that you don’t get a cracked yolk when you drop the egg to cook.

Once the water reaches a boil, bring the heat down to low and stir the water to make a slow whirlpool for your egg (only if making 2 or fewer eggs). Then, drop your egg into the water and set a 3 minute timer. You may cook the eggs a bit longer for a more settled yolk. Once you hit your desired doneness, remove the egg with a slotted spoon onto a paper towel to dab dry. 

Once dry, place the egg on top of your avocado toast and sprinkle some salt and fresh cracked black pepper over the top. Serve immediately.

Ingredients:

• 1 egg
• 1 piece of the bread of your choice
• ½ of an avocado
• Fresh cracked salt & pepper
• Optional: 1 tsp vinegar, hot sauce, pepper flake

Cook Time:

• 15 minutes or less all in

Preparation:

1. In a medium pot bring salted water to a boil (optional to add a tsp of vinegar)
2. While water is coming up to boil, cut an avocado in half and scoop out with a spoon
3. Smash avocado against cutting board with the back of a spoon or a butter knife until partly smooth, partly chunky
4. Start toasting your desired bread and crack your egg into a small ramekin making sure yolk is intact
5. Put egg into colander to remove watery whites, add back to ramekin
6. Once water is boiling, stir to create a slow whirlpool and drop your egg in for 3 minutes
7. Slather avocado mash on toast, add a pinch of salt and some cracked black pepper
8. Carefully remove the egg from water with slotted spoon and lay onto a paper towel to dry water off egg
9. Place onto avocado toast and serve immediately.
10. Optional: add hot sauce or pepper flake for heat

Delicious, healthy and a great mix of textures. Crunchy toast with a runny yolk and the avocado mash just makes for a great start to the day.

The last and my personal favorite: Soft Scramble with Hot Honey Toast

The simplest way to make incredibly luscious eggs at home. Soft scrambled eggs are creamy, rich and filling while still being very healthy. Pair this with a savory-sweet toast and you have an amazing breakfast.

I’ll admit soft scrambled eggs are not for everyone as the texture is nothing like traditionally scrambled eggs, but I think they’re special.

All you need is some bread for toast, butter, a couple eggs, hot sauce, honey and some salt and pepper and you are ready to go.

To start, crack two eggs into a bowl and scramble with a fork or whisk until there are no egg white ribbons left and the white has been fully mixed with the yolk.

Then, put a skillet to medium low heat and drop a pad of butter in. When the butter is melted, get your eggs into the pan and immediately agitate with a rubber spatula. Constant stirring and moving the pan will ensure that the egg does not curd too large and become a regular scramble.

After a few minutes of frequent agitation, curds will be mostly broken down and you can turn the heat up to medium. Keep moving the eggs frequently, stirring and mixing them while you add a pinch of salt and some coarse black pepper.

In the last couple minutes, throw your bread of choice into the toaster and get it nice and golden brown. I like an english muffin or whole wheat bread.

Once your toast is ready, spread your desired amount of butter on it and then add maybe half a teaspoon of honey and some drops of Tabasco hot sauce, all the while agitating the eggs.

Once your eggs are just past the point of being runny, they are finished and ready to be served immediately. Optionally garnish with some chopped chives sprinkled over top.

The eggs should have a creamy texture to them and just hold together on your fork.

Ingredients:

• 2 eggs
• 2tbsp butter
• 1 piece of the bread of your choice
• ½ tsp honey
• Dash of Tabasco
• Salt & Pepper to taste
• Optional: chives, additional hot sauce, pepper flake

Cook Time:

• 10 minutes all in

Preparation:

1. Pre-heat a skillet over medium-low heat
2. Crack eggs into a mixing bowl and scramble with a fork or whisk until completely homogenous
3. Add 1.5 tbsp of butter to pan and move around until mostly melted and then add eggs
4. Continuously stir and agitate eggs for at least a minute while they start to come up to temperature, add some salt and fresh cracked pepper
5. Bring heat to medium and continue stirring and agitating frequently
6. Toast bread of choice while eggs are still runny and when toasted, melt remaining butter over top and slather honey and tabasco over top, mixing with butter
7. Keep moving the eggs frequently until they are just past the point of being runny and cut the heat
8. Plate eggs with toast and serve immediately
9. Additionally, sprinkle chopped chives over top for garnish or add hot sauce/pepper flake for heat

Paired with the toast, the fat from the butter and the sweetness from the honey combine extremely well with the vinegary spice from the Tabasco and make a perfect vessel or side that cuts through the richness of your eggs.

This is for sure the fanciest of the at home preparations that I enjoy making because it is quite easy but forces you to pay attention to the dish.