Fried egg in bread


Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto.

The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
77K 1 21 4.0
Grade this recipe:

Last modified on: September 8th 2015

Keywords for this recipe:ToastFried breadGrilled baconPestoBreakfast
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
7 min.22 min.29 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 2 min.
Fried egg in bread : Photo of step #1
Cut a hole in the centre of 4 slices Sandwich bread; it's best to use a cutter for this, but you can also use a glass.

Stage 2
Fried egg in bread : Photo of step #2
For a standard-size loaf, make the hole 3 inches (8 cm) in diameter.

Stage 3 - 1 min.
Fried egg in bread : Photo of step #3
Brush both sides of each slice with a little olive oil..

Note: You can butter the slices instead if you prefer.

Stage 4 - 4 min.
Fried egg in bread : Photo of step #4
Break the eggs and separate the yolks from the whites.

Put all the yolks together, but collect each white in a separate ramekin. This is so that they can be cooked in turn.

Stage 5 - 12 min.
Fried egg in bread : Photo of step #5
Grill 4 slices belly (streaky) bacon, then set aside to keep hot.

Stage 6 - 5 min.
Fried egg in bread : Photo of step #6
Use a large frying pan on medium heat to lightly fry the bread on both sides.

Stage 7 - 3 min.
Fried egg in bread : Photo of step #7
Pour an egg white into the hole in each slice...

Stage 8
Fried egg in bread : Photo of step #8
...salt, pepper and leave to cook until set.

Stage 9 - 2 min.
Fried egg in bread : Photo of step #9
Place a yolk on the top and lay a slice of bacon across the side.

Leave the yolk to heat through for 1 or 2 minutes.

Stage 10
Fried egg in bread : Photo of step #10
Finish by adding dabs of pesto (optional) and serve immediately.
Remarks
You can use cured ham, such as Serano, instead of streaky bacon, if you prefer.

If you are short of time, break the egg directly into the hole in the bread, but do take care not to cook it too rapidly, so that the white has time to cook properly.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,697 Kcal or 7,105 Kj50 gr74 gr139 gr
85 %19 %7 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
323 Kcal or 1,352 Kj10 gr14 gr27 gr
16 %4 %1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
424 Kcal or 1,775 Kj13 gr18 gr35 gr
21 %5 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 2.08 €
  • Per person : 0.52 €

Change currency:

Note : These prices are only approximate.
Source
Pinterest.
This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Four quarters, Little chocolate and hazelnut fondants, Lemon tart, Toasted-flour biscuits, ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Pâté de campagne, Sunday night pasta, Stuffed pumpkin gratin, "Land and sea" kebabs, Confit of carrots with bacon, ... All
Sandwich breadSandwich bread: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Croque-monsieur, Crab and smoked salmon club sandwiches , Genoese croque-monsieur, Eggs Benedict , ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Creamy artichokes, Roast Brussels sprouts with sage and lemon, Leek and Mimolette tart, Herb olive oil, ... All
Other recipes you may also like
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
169K3.7 20 min. February 21th 2011
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
104K 24.1 3 min. February 21th 2011
Warm Leek and Potato Salad
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.
39K4.6 40 min. February 21th 2016
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
282K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
304K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-12-12)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this recipe
  • I have had eggs like this since I was a child.
    My grandma made them for me.
    I made them for my girls and now I make them for my grandchildren.
    Some things never go out of style.
    Posted by Charlie august 30th 2015 at 18:16 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page