Breakfast Egg in Toast

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	7 mins
Total Time	12 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Halve the toast lengthways so that two rectangles are created. Remove the bark if you like, but I like it and leave it on. Place the slices crosswise in a muffin tin and press them down a little.
Beat the eggs, season, whisk and fill the hollows of the toasted bread. You can also leave the egg whole and carefully slide it into the hollow. Season lightly with salt and pepper. Place the bacon crosswise on top and then bake in the oven for 7-10 minutes at 180-200 degrees, depending on the desired consistency.
Sprinkle with chives rolls.
Tip:
All possible variations with small cubes of vegetables, bacon and ham etc. are possible.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.