1,545 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Fried egg in bread

Name: Fried egg in bread
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Yield: 4 people
Cuisine: French
Ingredients: 4 slices sandwich bread; 2 tablespoons olive oil; 4 eggs; 4 slices belly (streaky) bacon; 1 tablespoon pesto; salt; pepper

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.

138 K 1× 3.9/5 (30 reviews)

30 min.

Easy

1.75 €

4 people

7 Ingredients

Last modified on: September 8^th 2015

For 4 people, you will need:

1 4 slices sandwich bread
2 2 tablespoons olive oil
3 4 eggs
4 4 slices belly (streaky) bacon
5 1 tablespoon pesto (optional)
6 salt
7 pepper
Total weight: 510 grams

Times for this recipe

Preparation: 7 min.

Cooking: 25 min.

All in all: 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

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

For a standard-size loaf, make the hole 3 inches (8 cm) in diameter.

Stage 3 - ⌛ 1 min.

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.

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 - ⌛ 15 min.

Grill 4 slices belly (streaky) bacon, then set aside to keep hot.

Stage 6 - ⌛ 5 min.

Use a large frying pan on medium heat to lightly fry the bread on both sides.

Stage 7 - ⌛ 3 min.

Pour an egg white into the hole in each slice...

Stage 8

...salt, pepper and leave to cook until set.

Stage 9 - ⌛ 2 min.

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

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.

Source: Pinterest.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	170 RDI=60 %	680 RDI=60 %	250 RDI=40 %	1,730 RDI=90 %	7,260 RDI: 90 %
Per 100 g	30 RDI=10 %	130 RDI=10 %	50 RDI=8 %	340 RDI=20 %	1,420 RDI: 20 %
Per person	40 RDI=20 %	170 RDI=20 %	60 RDI=10 %	430 RDI=20 %	1,820 RDI: 20 %

Possible allergens in this recipe: milk, Gluten, egg

How much will it cost?

For 4 people : 1.75 €
Per person : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010399 K 154 50 min.

Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.

January 3^rd 2014135 K4.5 1 hour 2 min.

Rabbit civet

Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my grandmother Jeanne used to make for me when I was little.

May 10^th 2023114 K4 15 hours 20 min.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

July 11^th 201680 K5 12 hours 25 min.

Mousse with two chocolates

Chocolate mousse is a great classic home-made dessert. Here's a version using two different chocolates (dark and milk) with a hint of vanilla, that owes much to a recipe by Christophe Michalak.

April 25^th 202147 K 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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 30^th 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.