Eggs in Toast with Rosemary Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter, soft
- 1 clove (s) garlic, pressed
- 0.5 tablespoon ½ rosemary, finely chopped
- 2 pinches salt
- 4 egg (s), fresh
- 8 slices toast
- 0.25 teaspoon ¼ salt, fleur de sel de Camargue (or just salt)
- little pepper
Print Recipe
Pin Recipe Instructions
- Rosemary butter:
- Mix the butter and garlic until foamy and season with rosemary and salt.
- Toasts:
- Brush all bread slices with rosemary butter. For 4 slices of toast, cut out 1 roundel (approx. 7cm diameter), place the toast frame on the remaining slices of bread, press down firmly. Place the toast slices and roundels on a baking sheet lined with baking paper. Carefully slide 1 egg each into the recess.
- To bake:
- About 10 minutes in the middle of the oven preheated to 200 degrees. Season the eggs with salt. Serve with rondelles.
- Tip:
- Beat the eggs one by one in a bowl. So you can still remove eggshells and check whether the yolk is whole.
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