Eggs on Toast Five Ways
Five quick takes on eggs on toast, from soft scrambled to a spiced fried egg, for breakfasts that take minutes and need little shopping.
Eggs on toast might be the most reliable quick breakfast there is. It takes only a few minutes, uses ingredients that most kitchens already have, and fills you up until lunchtime. It also becomes surprisingly varied once you change the way you cook the eggs or what you put on the toast. Here are five takes to try, none of which requires special equipment or a long shopping list.
Start with good toast
It sounds obvious, but the toast matters. A sturdy slice of bread, such as a sourdough or a thick-cut loaf, holds up to toppings far better than thin sliced bread. Toast it until properly golden, so it has some crunch, and butter it while it is hot so the butter melts in. If you only have soft sliced bread, toasting it a little darker helps.
1. Soft scrambled eggs
Beat two eggs with a pinch of salt. Melt a little butter in a small non-stick pan over a low heat, pour in the eggs and stir slowly with a spatula. Take the pan off the heat while the eggs still look slightly wet, as they carry on cooking in the residual heat. Spoon onto the toast and finish with black pepper and snipped chives if you have them. The key is patience and low heat.
2. The classic poached egg
Bring a pan of water to a gentle simmer, with small bubbles rather than a rolling boil. Crack the egg into a cup first, then slide it into the water and cook for around three minutes for a runny yolk. Lift it out with a slotted spoon and let it drain briefly on kitchen paper. Very fresh eggs hold together best. A splash of vinegar in the water can help the whites set, though it is not essential.
3. Spiced fried egg
Heat a little oil in a frying pan and add a pinch of chilli flakes or smoked paprika. Crack in an egg and spoon the hot, flavoured oil over the white as it cooks. Cook until the edges turn crisp and golden. Serve on the toast with a sprinkle of salt. This version is a good way to add flavour without needing extra ingredients.
4. Egg and tomato on toast
Fry a few chopped tomatoes, or use tinned ones, with a little garlic and seasoning until they soften and thicken. Spoon over the toast and top with a fried or poached egg. It is a tasty, slightly more substantial option, and it makes good use of tomatoes that are past their best.
5. Mashed egg and mustard
Boil an egg for around eight to ten minutes for a firm yolk, cool it under cold water and peel. Mash it with a little mustard, yoghurt or mayonnaise, salt and pepper, then pile onto buttered toast. Add cress or a few slices of cucumber for freshness. It is an excellent way to use boiled eggs left over from batch cooking. If you prefer a more hands-off breakfast, our easy overnight oats offer a different kind of morning shortcut.
Eggs and food safety
Cook eggs thoroughly if you are serving them to pregnant women, older people, babies or anyone with a weakened immune system, and follow current official guidance for your household. Keep eggs in the fridge if that is how they were sold, and use them within the date shown on the box.
Frequently asked questions
How do I stop my eggs sticking to the pan? A good non-stick pan and a little fat help. Make sure the pan is warm before adding the eggs.
Can I cook scrambled eggs in a microwave? Yes, in short bursts, stirring in between. The texture will be slightly different from the pan method.
What is the best bread for eggs on toast? Sturdy, thicker slices such as sourdough or a good wholemeal loaf hold their shape best.