Eggs on Toast
A golden, comforting classic featuring perfectly fried eggs resting on thick, buttered crusty bread.
Ingredients
- •4 large eggs
- •4 thick slices of sourdough or artisan bread
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •Salt and freshly ground black pepper to taste
- •1 tablespoon fresh chives, finely chopped for garnish
Instructions
- 1
Heat the olive oil and half of the butter in a large skillet over medium-high heat until the butter is melted and gently foaming.
- 2
Place the bread slices in the skillet and fry for 2 to 3 minutes per side, until golden brown and crispy, then remove and set aside on warm plates.
- 3
Add the remaining butter to the same skillet and lower the heat to medium.
- 4
Crack the eggs gently into the skillet, ensuring the yolks remain intact.
- 5
Cook the eggs for 3 to 4 minutes for runny yolks, spooning the melted butter over the whites to help them cook evenly, or cover the pan for a minute if you prefer firmer whites.
- 6
Season the eggs with salt and freshly ground black pepper.
- 7
Carefully transfer one fried egg onto each slice of toasted bread.
- 8
Garnish with chopped fresh chives and serve immediately.
💡 Chef tips
- Use day-old artisanal bread as it absorbs the butter better and provides a sturdier base for the eggs.
- For extra richness, you can rub a halved raw garlic clove over the warm toast before placing the eggs on top.
- Make sure your skillet is not too hot when cooking the eggs to avoid burning the whites before the edges set.
✅ How it should turn out
The finished dish features crisp, buttery toast topped with tender eggs boasting rich, runny yolks and a fragrant aroma of fresh chives and butter.