Egg Toast

My ideal breakfast remains an everything bagel with smoked salmon cream cheese, but T is on night shifts, so we haven’t been grocery shopping in a very long time except for the runs I’m making with E for ingredients for specific dishes. Anyway, the upshot is that I’ve had to piece together breakfast from other things.

The Correct Breakfast in absence of bagels always strikes me as involving eggs, toast, and, if possible, bacon. My personal preference is for that combination to involve as few dishes and utensils as physically possible. Thus: egg toast.


  • eggs
  • as many slices of bread as eggs
  • whatever you like on eggs

Put your bread on a┬átray that fits in a toaster oven. Crack the eggs carefully over the bread, so it all stays on the piece of bread. Add your seasonings – I used taco seasoning and pre-shredded taco cheese because cheese makes everything better and the only cheese options we have right now are taco cheese and Kraft singles. Salt, pepper, w/e, will all work, but if you’re fond of salsa or ketchup or hot sauce I’d either go light or wait until the end so the bread doesn’t get super soggy.

Toast for five minutes! Our toaster oven has various settings like ‘bake’ and ‘keep warm’ and ‘toast,’ and also a temperature control. I left it on the bread toasting settings because honestly it is morning and everything is already too complicated.

When I am actually making breakfast, I like to clean the kitchen while it goes. There’s a definite end-point in sight, but it’s kind of amazing how much you can get done in five minutes. When the toaster goes off, transfer the toast – which will be very wobbly with egg – to a plate, and microwave for 45 seconds. This cooks the egg most of the way, but it also makes the bread kind of soggy, so if you then transfer the toast back to the tray and toast it another five minutes, it should be completely cooked, with crispy toast and cooked egg white with still slightly runny yolk. Yum.

Eggs in a basket

I am not generally a morning person, but our friends J and M are moving today, which means their puppy Aveline and their cat Fidget needed a place to spend the day so they didn’t end up bolting out the door to flee the movers. So I was woken up by the arrival of adorable animals and their accoutrements, and thus by the time I remembered I should feed myself was actually alert enough to safely operate a stove.

Because we got back a couple days ago, we don’t have a lot of fresh stuff on hand. But we had eggs, shredded cheese, and bread. Realistically, we will never be out of shredded cheese: we live in Wisconsin. I think you can be deported for lack of cheese.

So, eggs in a basket.


  • 2 eggs
  • 2 pieces bread
  • shredded cheese
  • salt and pepper
  • butter or substitute


Use a glass or cookie cutter to cut out the center of the bread. Either set aside the centers to fry later or shove them in your face, depending how hungry you are.

You can butter the bottom of the bread if you want a more indulgent breakfast – I didn’t, but kind of wish I had. Stick the bread in your non-stick frying pan. If you want a particularly toasty basket, you can cook it a couple minutes on that side, then flip it, or just go right ahead and crack an egg in the middle.

Wait until the white is no longer runny-looking, then add a generous pinch of cheese and salt and pepper to taste. It’s important to wait on adding the salt and pepper until the eggs are mostly cooked because eggs get weirdly rubbery if you salt them right off the bat. Then cook until the eggs are as done as you like them or the cheese starts to be pleasantly melty, whichever comes first.

Serve. Serves 1, though you can plausibly multiply it for whatever number of people you’re feeding. Or they can get their own damn breakfasts.

Okay, now for the bread rounds from earlier. Before you turn off the stove, butter those on each side, then drop them in the frying pan. Fry them for a minute or two on each side. They’ll end up deliciously golden brown with the butter fried right in, like a way-healthier alternative to British fried bread.