Eggs On Toast Recipe

Bring two slices of bread to room temperature if chilled. Preheat a toaster or a skillet over medium heat.

Toast the bread to your preferred level of browning (about 2–3 minutes in a toaster or 1.5–2 minutes per side in a dry skillet).

While still warm, spread 1 teaspoon unsalted butter on each slice so it melts into the toast. Sprinkle a small pinch of salt over the buttered surface if desired.

General prep

Crack two eggs into a small bowl. If scrambling, beat lightly with a fork until yolk and white are combined. Season the eggs or the cooked eggs with salt and freshly ground black pepper to taste. Have 1 teaspoon olive oil or butter ready for the pan.

Scrambled eggs

Heat a nonstick skillet over medium-low heat and add 1 tsp butter or oil. Pour the beaten eggs into the pan. Let them sit undisturbed for 10–15 seconds, then using a spatula gently push cooked egg from the edges toward the center, folding until soft curds form. Remove from heat when the eggs are still slightly glossy (they will continue to set off the heat). Taste and season with salt and pepper. If using cheese, stir in 1 tbsp grated cheese just before finishing.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Once shimmering, crack an egg gently into the pan. For sunny-side up: cook undisturbed for 2–3 minutes until whites are set but yolk is runny. For over-easy: when whites are set, carefully flip the egg and cook 10–20 seconds on the other side for a runny yolk. Season with salt and pepper and remove from the pan.

Poached eggs

Bring a saucepan of water to a gentle simmer (not a rolling boil). Add a splash of vinegar (optional) to help the white coagulate. Create a gentle whirlpool with a spoon and slip a cracked egg into the center. Poach for 3 minutes for a runny yolk or 4 minutes for a slightly firmer yolk. Use a slotted spoon to lift the egg and briefly blot on a paper towel to remove excess water. Season with salt and pepper.

If using herbs or hot sauce, sprinkle chopped herbs and/or a few drops of hot sauce over the finished eggs.

Place the two buttered toast slices on a plate. Divide the prepared eggs between the two slices (one egg per slice or both eggs on one slice if you prefer).

Finish with optional grated cheese, an extra grind of black pepper, and a small sprinkle of chopped herbs. Serve immediately while toast is crisp and eggs are warm.