Egg Toasts

I recently had a client who scheduled her sessions mid-day, so that I had to eat a light meal in the late morning and then a snack in the afternoon. What became the perfect solution for me was egg toasts. The basic premise is that you get a thick slice of bread, press down on the crumb while leaving the crust as a rim, then crack an egg in there, top with cheese, and bake until the egg is set.

I really liked the Weelicious version, called smash toast breakfast boats, which have you add avocado and tomato to the cavity with the egg. There was also a simpler version on Tasty, cheesy egg toast. From there, I just used whatever cheese I had on hand – goat cheese, feta, sharp cheddar… Simple and very versatile!

Both recipes are below.

Smash Toast Breakfast Boat
1 slice sandwich bread (the thicker the better)
1 slice tomato
2 slices avocado
3 Tbsp. lactose-free mozzarella cheese
1 large egg
kosher or maldon salt

Preheat oven or toaster oven to 375 °F.

Use fingers to flatten the center of the bread and press out towards the crust to create a boat. Toast bread in the oven for 4 minutes or in a toaster until lightly golden.

Place bread on a baking sheet and layer slices of tomato and avocado in the toast boat and top with mozzarella.

Whisk egg in a bowl with 1 teaspoon water. Pour egg slowly over cheese and bake for 12-14 minutes or until eggs are set and crusts are golden.

Cheesy Egg Toast
1 slice bread (ideally, thickly sliced)
½ Tbsp. lactose-free butter
1 large egg
3 Tbsp. shredded lactose-free cheese
kosher salt, to taste
freshly ground black pepper, to taste

Preheat the oven or a toaster oven to 400°F.

With a spoon, press down on the center of the bread to form a pocket. Spread the butter around the edges of the bread, then crack the egg into the pocket.

Sprinkle the cheese around the egg, then season with salt and pepper.

Bake the toast for 10–15 minutes, depending on how runny you like the yolk. Serve immediately.