Egg Toast

Toasted bread and baked eggs with arugula for a great start to the day.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 4 pieces Egg, fresh

  • 4 handfuls Arugula

  • 2 slices Bread, wheat

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 1 spoon Oil, olive

Steps

  1. Clean the arugula, wash it, and drain it. Take a pan, add a little olive oil, and spread it across the pan. Heat the pan and oil, and toast the bread on both sides until it turns a golden brown. Cut the toast into triangles and place two triangles on each plate.

  2. Pour a little more olive oil into the pan and place four round molds in it. Carefully crack the eggs into the molds. Season the eggs with salt and pepper, and when the egg whites turn white, remove the molds. Carefully flip the eggs with a spatula to the other side. Once they are cooked on the other side, remove the pan from the heat. Cook them just enough so the yolk remains soft and not fully cooked.

  3. Place the arugula on the toast triangles, then add the baked eggs on top. Make a small cut in the eggs so the yolk colors the arugula and toast. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 137.86 kcal
  • Fat: 6.19 g
    • Saturated Fat: 1.9 g
  • Carbohydrates: 7.14 g
    • Sugars: 0.95 g
  • Protein: 9.52 g
  • Fiber: 0.24 g