Toast with eggs
6 servings
20 minutes
Egg toasts are a simple and cozy dish of European cuisine that combines the crispy golden crust of bread with the tender texture of baked eggs. The recipe's origins can be traced back to traditional French and British breakfasts, where bread and eggs are essential elements of the morning meal. In this version, thanks to a fragrant sauce made from broth and sour cream, the dish acquires a rich, slightly creamy flavor with pleasant notes of tenderness. Baked toasts are perfect for a hearty breakfast or light dinner and can be complemented with fresh vegetables or herbs. The simplicity of preparation makes this recipe accessible to everyone, while its rich taste keeps bringing you back for more.
1
Cut the loaf into 6 pieces, 1-1.5 cm thick.
- White loaf (baton): 1 piece
2
Remove the crumb from the middle.
3
Fry the pieces in vegetable oil until golden brown.
- Vegetable oil: 40 ml
4
Dissolve the bouillon cube in a glass of boiling water.
- Stock cube: 1 piece
5
Melt the butter.
- Butter: 30 g
6
Add flour and mix well.
- Butter: 30 g
7
Add broth.
8
Then add sour cream, bring to a boil. Pour into a mold.
- Sour cream: 100 g
9
Lay out pieces of the baguette.
- White loaf (baton): 1 piece
10
Break the eggs into the center of the pieces and add salt.
- Chicken egg: 6 pieces
- Salt: to taste
11
Put in the oven.
12
Bake at 180 degrees for 20-25 minutes.
