Eggs and Toast
Boiled Eggs and Toast for Breakfast, Brunch, or a late night Snack! Made with simple ingredients of Hard Boiled Eggs with Butter, Salt & Pepper and Buttered Toast, it just hits the spot. This can be enjoyed as a Warm Eggs & Toast or Cold Eggs & Toast. Some like it with a bit of Mayo, and you can sprinkle Everything Bagel Seasoning on the Toast for that extra.
This breakfast recipe can be made in advance by hard-boiling the Eggs and refrigerating. Peel and mash with melted Butter or Mayo for a Cold Eggs & Toast, or pop it into the Microwave to heat the Eggs up for a Warm Eggs & Toast Breakfast.
Eggs
Local Free Range Eggs will be far superior in flavor than anything store bought and more nutrient dense. Support local with buying Fresh Free Range Eggs.
Local Free Range Eggs
Use 2-3 Hard Boiled Eggs per person.
Butter
Just a dollop of Real Butter. None of that Margarine stuff. Some like a bit of Mayo in it as well.
Butter
Salt & Pepper
This Salt & Pepper blend is something I use frequently. Although, I am working on an Egg Salt and experiment here and there whenever having Eggs. One thing I really enjoy adding is the addition of Black Salt. This has an unmistakable Egg or Sulfur smell and is just wonderful with Eggs to really highlight and bring out that Egg flavor.
To bring out a stronger Egg flavor, substitute 1/2 tsp of Sea Salt in the below mix with Black Salt, or just add a pinch of Black Salt directly into the Mashed Eggs.
Salt & Pepper blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Toast
Just your standard White Bread Toasted & Buttered. Although with this recipe, you really can pair this up with Specialty Breads or Toasted English Muffins, even Bagels or Everything Bagel Seasoning over your toast, which is really nice.
Toast
Toasted White Bread with Butter and Everything Bagel Seasoning.
How to Boil Eggs
Bring a pot of water to a boil, enough to cover the Eggs. Gently lower the Eggs in and Boil for 12–14 minutes, depending on how firm you like the Egg Yolks. Empty the water out and fill with Cold Water. Repeat until the Eggs can be handled and peeled. Peel the Eggs under running water and place them into a serving bowl.
Mashed Boiled Eggs
Throw the peeled Eggs into a bowl and mash with a fork to the desired chunkiness with Butter, Salt & Pepper to taste.
Some like the mashed Eggs to be cold, and in this case add the Eggs back into the pot with cold water to chill or make the day before and refrigerate the hard-boiled Eggs. I like them warm, so they got to be either mashed and eaten as soon as they are peeled, or reheated in the microwave with butter.
Deviled Egg Mash and Toast
Take all the ingredients used to make Deviled Eggs and mash them together with the Eggs for a Deviled Egg Mash & Toast Breakfast. With 12 Eggs used in the Deviled Egg recipe, this is enough for a 4-6 person breakfast.
Eggs and Toast
Equipment
- 1 Pot
- 1 Toaster
Ingredients
- 2-3 Eggs
- 2 Slices Bread
- 1 Tbl Butter
- To Taste Salt & Pepper
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Bring a pot of water to a boil. Lower the Eggs in gently and boil gently for 12–14 minutes.
- Empty the water out and fill the pot with cold water, strain again. Repeat until the Eggs can be handled and peeled. Toast the Bread while Peeling the Eggs to place into a Bowl.
- Add butter and mash the Eggs with a fork until the desired chunkiness. Season with Salt & Pepper to taste.Butter the Toast, optionally season with Everything Bagel Seasoning.
Notes
- Jerk Chicken
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- Swiss SteakFork Tender Swiss Steak with a Flavorful Beefy Tomato Sauce. Done Stove top, in a Slow Cooker or Oven Braised for a Delicious Comforting Meal. Add in your choice of herbs to shape the Flavors and serve with Mashed, Roasted or Steamed Potatoes, Crispy Fries, … Read more
