Egg-on-bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices bread (s), not too big, brown bread or grain bread (please not dry)
- 2 egg (s), possibly 4 for larger slices bread
- little fat for the pan, (margarine or butter)
- salt
- possibly chives
Print Recipe
Pin Recipe Instructions
- Egg-on-bread is from my childhood, as we called THE egg with bread from the pan, made simple and quick, and yet something different from the conventional fried egg.
- The pan is heated with little fat, butter burns faster than margarine, be careful. Then the bread slices are fried slightly crispy on both sides. The first egg is opened over a slice of bread and immediately spread around the slice with a spatula, so that the egg gets on both sides of the bread if possible. Then fry one side first and work the next slice of bread with the next egg, proceeding in the same way. After a short time, carefully turn the bread slices and let the second side cook.
- Place on a plate and lightly salt, some chives add extra flavor.
- You can also toast the bread in the toaster, but I prefer to make it in the pan - like in the past.
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