Classic Eggs on Toast
A timeless, comforting breakfast staple featuring perfectly cooked eggs served over golden, buttery toasted bread.
Ingredients
- •8 large eggs
- •4 slices of thick-cut sourdough or artisanal bread
- •2 tablespoons unsalted butter
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly cracked black pepper
- •1 tablespoon fresh chives, finely chopped (optional)
Instructions
- 1
Place the bread slices in a toaster or under a broiler until they reach your desired level of golden brown crispiness.
- 2
While the bread is toasting, heat a non-stick skillet over medium-low heat and add the butter, allowing it to melt until it begins to foam slightly.
- 3
Crack the eggs carefully into the skillet, ensuring the yolks remain intact.
- 4
Cook the eggs for 3 to 4 minutes for sunny-side up, or cover the pan with a lid for 1 minute if you prefer the yolks slightly set.
- 5
Spread a little extra butter on the toasted bread if desired, then carefully lift each egg onto a slice of toast.
- 6
Season the eggs generously with salt, black pepper, and a sprinkle of fresh chives before serving immediately.
💡 Chef tips
- For the best flavor, use high-quality farm-fresh eggs and bread from a local bakery.
- If you prefer scrambled eggs, whisk the eggs in a bowl with a splash of milk before adding them to the buttered pan, stirring gently over low heat until soft curds form.
- To keep toast warm while cooking the eggs, place the toasted bread in an oven set to its lowest temperature.
✅ How it should turn out
The dish should feature crispy, golden-brown toast topped with tender, buttery eggs that have a rich, runny yolk and a savory, fresh finish.