Huevos & Kuban Toast* Recipe

Prepare and toast bread

Bring bread to room temperature if chilled. Heat a medium nonstick or cast-iron skillet over medium heat until hot, about 2 minutes. Add 1 tablespoon of butter and allow it to melt and foam.

Place the bread slices in the skillet and toast 2–3 minutes per side until golden brown and crisp on edges. Press lightly with a spatula for even contact. If bread browns too quickly, lower heat slightly.

Remove toast to a cutting board. While still warm, rub the cut side of the halved garlic over each slice to impart subtle garlic flavor. Spread remaining 1/2 tablespoon butter evenly on each slice. Season with 1/8 teaspoon salt and a light grind of black pepper.

Choose egg style

Decide how you want the eggs: over-easy, over-medium, over-hard, scrambled, or sunny-side up. The following steps cover each method; choose the one that matches your desired doneness.

Pan setup

Use the same skillet washed or wiped dry and reheated over medium. Add 1 teaspoon neutral oil and 1/2 tablespoon butter; swirl to coat and melt. Heat until butter foams and just starts to brown slightly.

Sunny-side up

Crack two eggs into the pan, spacing them apart. Reduce heat to medium-low. Cook gently, uncovered, 3–4 minutes until whites are set but yolks remain runny. Spoon a little of the hot fat over the whites near the yolks to help set tops if desired. Season with 1/8 teaspoon salt and a small grind of pepper. Slide eggs onto the prepared toast.

Over-easy

Crack eggs into the pan and cook 2–3 minutes until edges set and whites mostly set. Carefully flip each egg with a thin spatula and cook 20–30 seconds more for a runny yolk. Season with 1/8 teaspoon salt and pepper. Transfer to toast.

Over-medium

Cook as for over-easy but after flipping cook 45–60 seconds until yolk is partially set but slightly jammy. Season and transfer to toast.

Over-hard

Crack eggs and cook until whites are fully set, 2–3 minutes, flip and cook 1½–2 minutes more until yolk is fully set. Break yolk with spatula if you want even cooking. Season and place on toast.

Scrambled

Crack eggs into a bowl, add 1/8 teaspoon salt and a pinch of pepper, beat gently until combined. Reduce pan heat to low. Add eggs and stir slowly with a silicone spatula, scraping the bottom as curds form. Cook 2–3 minutes to desired curd size, remove off heat just before fully set to avoid dryness. Pile scrambled eggs onto toast.

Place each buttered garlic toast on serving plates. Top each slice with the prepared eggs.

Sprinkle optional queso fresco or feta if using, add sliced tomato or quick-pickled onions alongside for brightness, and scatter cilantro leaves. Finish with a few drops of hot sauce or a spoon of salsa to taste.

Serve immediately while toast is crisp and eggs are warm.