I'm not naturally an early riser. I usually go to bed late, so come morning, the coziness of my bed usually makes ambitious early morning plans disappear. If there's one thing I love more than food, it would be sleep. That said, I will scoot out of bed early for a few things: weekend hikes, appallingly early vacation flights (because, deals), and the local farmers' market. Lately, Anguel and I have made it a Saturday ritual to go to the weekly farmers' market. No matter how late we go to sleep the night before, handing money over to the dirt-stained hands that lovingly grew your food, feels worth the early wakeup.
On these Saturdays, breakfast happens after the market. And usually our stomachs' are growling as soon as we walk in the door. When we're looking for a quick bite that's substantial enough to to feel like a meal, we make eggs on toast. This dish also happens to use our farmers' market bounty: local eggs and cheese from our favorite organic dairy farmer, freshly baked whole grain bread, and peppery little sprouts that are almost too cute to be eaten.
Assembling this recipe is as simple as can be. Toast up thick slices of your favorite bread. Dab them with as much butter as you'd like. Then top with thin slices of cheese, freshly boiled eggs and sprinkling of fresh microgreens. Garnish with freshly ground pepper, salt, and red pepper flakes for kick. And ta-da, just like that, your meal is served. While it's perfect for breakfast, you can also throw this together for a snack or light lunch or dinner.
If you already know how you like your soft-boiled eggs cooked, then by all means cook them how you like. For this dish, I prefer the yolks a little soft inside (6 ½ minutes to be exact). But obviously, there's a lot of leeway here so make them how you like. This is one of those no-recipe recipes.
Easy Eggs on Toast
- 2 large eggs
- 2 slices bread (gluten free if needed)
- Softened butter (for spreading)
- Sliced aged cheddar cheese or gouda (about 4 slices, depending on size)
- Microgreens or sprouts (for garnish)
- Flaky sea salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (to taste)
- Boil eggs: Bring a small saucepan of water to a boil. Gently lower eggs into water, reduce to a simmer. Cook for 6 to 8 minutes (or your desired doneness). Transfer eggs to a bowl of ice water to stop cooking.
- Make toast: Toast, then butter bread. Spread cheese on top.
- Assemble: Peel eggs. Place an egg on each toast, then cut into slices (see note 1). Garnish with with microgreens, salt, black pepper, and red pepper flakes.
- Technique tip: Cutting the eggs over the toast allows the runny yolk to spill on the toast, rather than a cutting board.