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
Eggs in Toast with Rosemary Butter
Eggs in Toast with Rosemary Butter

Instructions

  1. Rosemary butter:
  2. Mix the butter and garlic until foamy and season with rosemary and salt.
  3. Toasts:
  4. 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.
  5. To bake:
  6. About 10 minutes in the middle of the oven preheated to 200 degrees. Season the eggs with salt. Serve with rondelles.
  7. Tip:
  8. 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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