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egg souffle toasts with mug behind

Souffle Eggs On Toast/Eggy Puff Toast

Karon Grieve
These delightfully fluffy eggs are totally delicious and so easy to make, the perfect breakfast/brunch dish
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course breakfast/brunch
Cuisine British
Servings 1 person
Calories 199 kcal

Ingredients
 

  • 1 egg large and freerange
  • 1 slice bread large sized slice not from a mini loaf
  • tsp butter
  • 1 tbsp cheddar cheese optional
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 220C/425F/Gas7 and have a baking tray ready
  • Separate the egg and set aside the yolk for the time being
  • In a clean dry bowl (any moisture/grease will inhibit the fluffing process) whisk the egg white until it stands in peeks on its own, takes about 5 minutes by hand
  • Toast your slice of bread but don't make it too brown because it will be going into the oven
  • Lightly butter one side of the toast and spoon on a layer of the fluffy egg white keeping within the edges of the slice and make a slight dent in the centre of the fluff and drop in your egg yolk
  • Make a slight dent in the centre of the fluff and drop in your egg yolk. Now cover over with the rest of the fluffy egg white making sure that the egg yolk is sealed into the middle of it and can't leak out anywhere
  • Season with salt and pepper and sprinkle on your grated cheddar cheese
  • Pop on the baking tray and into the oven for 8-10 minutes or until golden on top, leave for 12 minutes if you want a harder yolk
  • Remove from oven and serve right away.

Notes

Serve immediately.
This recipe is for one person, just double it up etc for more portions

Nutrition

Calories: 199kcalCarbohydrates: 14gProtein: 12gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 179mgSodium: 301mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 388IUVitamin C: 1mgCalcium: 171mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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