Crispy, cheesy, eggy toasts are perfect for breakfast or brunch.
Oven-toasted whole grain bread nestling the perfect sunny-side-up egg and covered with sharp cheddar baked until crispy. Anyone would love to wake up to this tasty breakfast, or serve as a pleasing brunch.
When I really want a decadent version of this, I will also surround the egg with bacon, ham, or bits of diced pancetta. This can be served as is or topped with additions like sliced fresh tomato and avocado.
The recipe as written is suitable for ovo-lacto vegetarians. For those gluten sensitive, just use your favourite gluten-free bread.
(Makes 4 servings)
4 slices whole grain bread (gluten-free bread if needed)
4 large eggs
1 cup sharp/old fort cheddar cheese, shredded
ground black pepper to taste
Preheat oven to 375°F / 190°C and prepare a sheet pan by lining it with parchment paper or a silicon liner.
Place the slices of bread on the sheet pan, and using the back of a spoon, or the underside of a tumbler, create a well in the middle of each slice for the egg to sit in. Make sure it is good and deep, but don't puncture through the bread. Add one egg to each well then sprinkle the entire slice liberally with shredded cheddar. Bake.
For a soft yolk, bake for 11 to 12 minutes. For more solidified yolks (and crispier cheese), bake up to 18 minutes, but monitor carefully that they don't start to burn.
Remove from the oven and season with ground black pepper if desired.
Nutritional Information Per Serving:
total calories = 260 | total fat = 12.5g | saturated fat = 5.4g | cholesterol = 215mg | sodium = 435mg | net carbohydrates = 17.5g | dietary fibre = 2.5g | sugars = 2g | protein = 17g