Description
A cozy and adaptable breakfast featuring perfectly toasted bread and a runny egg yolk.
Ingredients
- 4 slices thick-cut bread (about 3/4-inch)
- 4 large eggs
- 3 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 1/4 cup milk or cream
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup grated sharp cheddar or melting cheese of choice (optional)
- Fresh herbs for garnish (chives, parsley)
- Optional: sliced avocado, roasted tomatoes, or a drizzle of hot honey for serving
Instructions
- Spread 1/2 tablespoon softened butter on both sides of each bread slice.
- In a shallow bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until just combined.
- Press the buttered bread briefly into the egg mixture on both sides.
- Heat a large skillet over medium-high heat and add olive oil plus 1 tablespoon butter.
- Add two slices of the soaked bread and cook 2–3 minutes per side until golden and crisp.
- Lower heat to medium-low and crack an egg into the pan next to each slice of toast.
- If using cheese, sprinkle it over the toast, cover, and cook until melted and yolks reach desired doneness.
- Transfer to plates and garnish with herbs, cracked pepper, and olive oil or honey. Serve immediately.
Notes
Best consumed fresh. Store leftover toast without egg on top for up to 2 days in the fridge and re-crisp in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American