Cheesy Bacon Egg Toast
I recently bought an artisan sourdough bread from a local bakery. As the sourdough bread was big, I could make many large slices that were big enough to accommodate an egg on it. So I thought of making something cute & cheery with an egg in the middle of the bread. I love savoury flavours so I also added bacon and shredded cheese. This cheesy bacon egg toast certainly makes a simple and cheerful meal to start the day.
See Also:
- Asparagus & Bacon Omelet-in-a-Hole
- Crispy Prosciutto, Poached Egg & Avocado Salad
- Overnight Oats Recipes
- More Breakfast Recipes
STEP-BY-STEP PHOTOS (Cheesy Bacon Egg Toast)
This was the pic of the sourdough bread I bought from a local bakery. I cut the bread into thick slices to keep in the freezer for the upcoming week.
You can substitute with any type of bread big enough to hold the egg, such as sandwich bread, artisan bread or baguette.
I sliced the sourdough bread thickly, as I think it will be more filling and also (hopefully) look more gourmet-looking. Spread butter on one side of the bread.
Scatter a layer of shredded cheese (I am using pizza topping cheese) on the buttered side. Crack an egg in the middle of the bread, and garnish with small bacon strips.
Cook the bread, lid covered, on low heat on the stove. Be sure the heat is not too high, otherwise the bottom of the bread will get burnt. Check it every few minutes and cook until the egg white is set and the yolk is cooked to required doneness.
Garnish with basil, parsley and black pepper.
My yolk was not runny but it was still nice as it was overcooked. Next time, to get runny yolk, I will turn off the heat when the egg white is almost set. Continue cover with lid for another 2-3 minutes until the egg white is set, so the yolk should be runny.
Cheesy Bacon Egg Toast Recipe
I am using a small frying pan for one toast for my solo brunch. If you like to make 2-3 toasts at one go, you can use a bigger frying pan. You can also use the a toaster oven or air fryer to toast the egg. For making more toasts at a go, use an oven instead.
In place of sourdough bread, you can also use sandwich bread, sliced baguette or artisan bread (as long as the bread is large enough to hold an egg).
Check out the step-by-step photos on the previous page.
Ingredients:
- one thick & large slice of sourdough bread
- spreadable butter
- handful (about 20g) shredded cheese (I use pizza topping cheese)
- half slice streaky bacon cut to short strips
- 1 small egg
- fresh basil leaves to garnish
- dried parsley flakes & freshly cracked black pepper to garnish
Directions:
- Prepare the toast. Spread one side of the sliced bread with butter. Scatter a layer of shredded cheese, then crack an egg onto the middle of the bread. Garnish with bacon strips.
- Make the toast. Place bread buttered side up in a greased pan. Cover with lid and cook on low heat (so that the base of the bread will not burn) until the egg white is set and the egg yolk is cooked to desired doneness, about 10 minutes. Open the lid occasionally to check the status of the egg. Garnish with basil, parsley and black pepper.
Cooking Note
To get runny yolk, turn off the stove when the egg white is almost set. Continue to keep the lid in for another 2-3 minutes until the egg white is set. In this way, the yolk is likely to be runny.