This toast is very, very easy to make – you can make it any time of the year, and it will definitely impress your loved ones. You don’t have to use a heart-shape cookie cutter, a round one, square one, animal-shaped ones… The choice is yours! (:
Prepare 2 slices of bread – white, wholemeal… up to your preference (:
I like to butter the bottom slice of bread, but it’s purely optional.
Just that I think toasts always taste better with butter. d:
Cut out a heart shape using a cookie cutter, leaving around 1cm border.
Try to use the biggest cookie cutter you can find, so that there is space for the egg to be filled in, otherwise use a small egg… or simply cut more shapes out. (:
This heart looks so tender, yummy and fluffy… that I gobbled it down after I cut it out. d:
Grab a slice of cheese…
…divide it into 4 strips.
Lay the strips as close to the edge as possible…
…then place the other slice of bread on top.
The cheese will try its best to act as a seal for the toast.
Crack an egg into the hole.
The egg I used is a little too big, so the egg whites flowed out from the side of the bread. But no harm done, it’s still absorbed by the bread during baking.
Season with a little bit of salt, black pepper and butter and bake for 15-20 minutes until the bread is toasted and the egg is cooked.
I baked mine for 20 minutes, and my egg yolk is almost hardened, so I’ll bake it for 15 minutes the next time I make it.
I love runny yolks!
And ta-da! An easy and scrumptious meal is ready! (:
Baked Egg and Cheese Toast
- Preheat the oven to 175 degrees Celsius.
- Place a slice of bread on a rack. Butter the bread if you like.
- Using a heart-shape cookie cutter, cut a hole out of the other bread, leaving around 1 cm border. Cut the slice of cheese into 4 strips and lay them as close as the edges of the bread as possible. Lay the bread-with-a-hole on top and then crack the egg inside.
- Sprinkle with a little salt and black pepper. Drop in a dot of butter if you like. Bake for 15 for runny yolk; 20 minutes for almost fully-cooked yolk.
- I baked mine for 20 minutes, and the egg is almost cooked. Because I love runny yolks, I’m gonna bake mine for 15 minutes the next time I make it again.
- Use any cookie cutter you can find, as long as the hole is big enough so that the whole egg fits into the hole.
- If using big eggs, some of the egg whites may flow out, but doesn’t matter as it’ll all be absorbed by the bread during baking.
- Adapted from Mr Breakfast