As kids mum used to always make this for us and we just loved it, how cool to have an egg in your toast! Actually thinking back she used to make us lots like waffles, pancakes and baked eggs, she's pretty great. But this one I remember in particular at weekends or before school, she used to sprinkle over a little cheddar are they were so crisp and tasty so I'm giving it a go at recreating it, let's see if she approves!
I've added pickled red onions to this to add a little extra flair, I may also be slightly addicted to pickled food, like ginger and cucumber, but you can just go with the eggs on their own or add your own toppings, if you're doing the red onions make sure you do this first or you can do it the night before to have them ready to go in the morning, often they are better done ahead as they've more flavour.
Next is the most imporatant step, make sure when you're cutting the hole in the bread that you don't cut through the crust, if you are using sourdough or similar shape load I used the slices from the middle of the loaf to give the widest width, this allows for space in the bread for the egg. the slices need to be about 1.5cm thick aswell to allow the egg to sit in the hole and not to spread out over the edge.
I used parmesan on mine but use whatever you have in the fridge, this is a great meal for using up whatever's in the house, gruyere or cheddar would work lovely with this too and any type of crusty bread, oh my I'd love some now as I'm thinking about it! You can top it with whatever you fancy then, some bacon, sausage or just simply on it's on.
1 small red onion, thinly sliced
2 tbsp rice wine vinegar
1 tbsp sugar
4 x 1.5cm thick slices sourdough
1 garlic clove, crushed
2 tbsp olive oil
4 large eggs
2 tbsp finely grated parmesan
Sea salt and freshly ground black pepper
You will need:
7cm straight sided cookie cutter
Firstly get your pickled red onion started as you need to leave it to pickle to get that lucious pink colour. Combine the red onion, vinegar, sugar and juice of half a lemon in a small zip lock bag and ensure the onion is submerged in the liquid. Leave for at least 30 minutes.
Preheat oven to 180 ˚C fan.
When the onion is almost ready to go, using the cookie cutter cut out a round hole from each slice of bread, ensuring it is at the widest part of the slice so it doesn't cut through the crust (if not you'll have egg all over the oven and we don't want that!). Don't throw away the piece you've cut out, pop that on the tray alongside the slices.
Combine the garlic and oil in a small bowl and brush over the slices on each side and the cut out rounds. crack an egg into each slice of bread, sprinkle over some parmesan and place in the preheated oven for bake for 8 minutes.
While they are baking slice the avocado into this strips and use the remaining lemon drizzled on them to prevent browning. Remove from the oven and top with the avocado, red onion and season with salt and pepper, serve to the table on the tray or on individual plates and dig in!
Making this has reminded me of some of the lovely breakfasts mum has made for me, I am definitely going to share more with you again soon. In the meantime let me know how you get on with this recipe, I love it and it's so easy to make.