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Eggs and Toast

My wife's all time comfort food is scrambled eggs and buttered toast. I am looking for variations on this as it can get a little boring for me. One thing I have done in the past is buttered toast with a sliced hard boiled egg on top.

Any ideas? I am not oposed to any method of cooking eggs or any additions to the eggs or toast (e.g. slice of cheese on the toast). Also, no form of bread is off the table.

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  1. I like two slices of toast. One with jam, the other buttered with an egg over easy on top. The egg gets cut and eaten with the toast it is on.

    1. A little truffle salt goes wonderfully with eggs.

      Some fresh chopped chives on top of a dollop of creme fraiche?

      A sprinkle of nutritional yeast?

      A dash of walnut oil?

      Or, perhaps serendipitously, I came across this recipe just last night.
      It's an egg cooked *inside* a tortilla. Intriguing!

      2 Replies
      1. re: ursy_ten

        i may be enthused to try that one day - fascinating

        ps - did you see the chickpea soup on that same website - that looks good too - and contains egg.

        1. re: Georgia Strait

          Oh, that does look wonderful. Lucky for me, we're going into soup season right now!

          Food52 is such a great site, it's one of my favourites.

      2. Did you ever cook the eggs super, super slowly? They become almost like a custard that way, and are really delicious with buttered toast. Also, mixing herbs in with the eggs is another way to vary them. Chives are really delicious, and fresh tarragon is lovely too.

        12 Replies
        1. re: roxlet

          That's the way I cook eggs. If the protein strands in any food are heated above 212 F they basically turn into rubber bands. Experiment with say some beaten eggs. Put half in a pan and cook as usual. Put the other half in a pan on VERY low heat and stir as usual. The difference in texture AND flavor is amazing. The SLOOOOOOW cooked eggs actually end up tasting like eggs assuming they are farm eggs.
          G Ramsey cooks scrambled eggs on Youtube. Notice he stirs all the time. He plates the eggs as soon as they are barely cooked which means the eggs didn't overcook.

          1. re: Puffin3

            I can't believe I actually found this article that pretty much disproves the idea that one egg tastes better than another:


            1. re: c oliver

              Interesting article. I travel through the Amsterdam airport about four times a year on business. When I am there I always stop at the same restaurant and get the same breakfast. It is basically three slices of deli bread each topped with a thin slice of gouda cheese, a thin slice of ham and a beatiful fried egg. The eggs always have a beautiful bright orange yolk and I have often commented on how delicious they taste.

              1. re: jpc8015

                Just found out that I have a 3 h layover in AMS after flight from US. I'd love to know the name of your restaurant!

                1. re: statecollegian

                  Hope I am not too late for you. The name of the restaurant is the Amsterdam Grande Cafe.

                2. re: jpc8015

                  My cousin told me about this dish. He said it is one of the best things he has ever eaten.

                  1. re: sisterfunkhaus

                    There is nothing like getting off a seven hour flight from Dubai to Amsterdam at 6:00 AM and tearing into that breakfast with a half liter of Heineken. I will always remember it as an all time favorite meal.

                3. re: c oliver

                  Kenji's Cook's Illustrated-style taste tests sometimes have the same results as his former employer's do... the results of a lab test aren't always the same as every day, real-world flavors. The first time I had eggs from a local Araucana hen, I couldn't believe how EGGY they tasted, how intensely flavored they were.

                  1. re: Boston_Otter

                    For the first time, I recently bought a dozen eggs laid by local, "pastured" chickens. They poached great, they fried up GREAT, the whites were wonderfully firm and the yolks stood at attention. But honestly I could taste no difference in the eggs themselves. I'm going to continue to buy them for all sorts of reasons but not because of any perceived taste difference. YMMV.

              2. re: roxlet

                Here's one of several threads about this technique. Karl S seemed to get the convo started. I really like them this way but Bob really doesn't.

                1. re: roxlet

                  Super, super slow can be achieved scrambling them in a bowl over simmering water. You'll see it done six minutes into this video from the great Roux brothers, who have held 3 Michelin stars for over 30 years:


                  1. re: Robin Joy

                    Mum made them that way in a double boiler when we were growing up -- it was the only way I'd touch eggs for decades. We still call them coddled eggs. Great with a little sharp cheddar grated and stirred in near the end of cooking.

                2. English muffin, Canadian bacon, poached egg. ~~~ Or numerous variations.

                  1 Reply
                  1. re: Uncle Bob

                    Just the poached egg on a buttered English muffin, salt and pepper-- no ham, cheese, or Hollandaise needed in my book. My SO would probably add hot sauce and def turn up his nose at the poached egg; he'd want a plain omelet.

                  2. soft boiled eggs with toasted rye is big time comfort food around here.

                    we also do this from time to time:
                    take a muffin tin and fill the cavity with ripped bread and then crack an egg over it, s&p and a hit of chopped herbs. bake in the oven @ 350 until the egg is done to your liking. pop out your egg cup and enjoy.

                    6 Replies
                      1. re: jpc8015

                        so many add in ideas too. bits of bacon, cheese, roasted vegetables cut up small. but even plain is really satisfying.

                        1. re: HillJ

                          jpc, we had fresh eggs cracked and cooked into a pan of spicy tomato sauce served on Asiago toast tonight for dinner with a quick green salad.

                          would make for a hearty breakfast too.

                          1. re: HillJ

                            I sometimes poach eggs in my pasta sauce and serve over the pasta. My Grandmother would take the immature eggs from a freshly dressed hen and do the same thing.

                            1. re: mudcat

                              Oh that sounds really good! I've never done a poached egg that way.

                      2. re: HillJ

                        Havarti cheese on top of the muffin cup of the baked egg is a great combo.

                      3. Have you tried making a hole in the middle of the bread and cracking the egg into the hole in the pan? You get a fried egg surrounded by the toast.

                        8 Replies
                        1. re: Philly Ray

                          I know that prep goes by a number of names! We enjoy a fried egg inside a bread slice as well. Recently we saw it prepared that way as french toast. Three steps to get there but it was amazing.

                          1. re: Philly Ray

                            oh, yes! fried egg AND fried bread is heavenly — fry the bread in butter before adding the egg.

                            1. re: Philly Ray

                              About once every two weeks or so.

                              1. re: Philly Ray

                                Take that and then add cheese and make it into a grilled cheese sandwich.

                                1. re: Philly Ray

                                  That was one of my mom's most favorite breakfasts!

                                  She called it "Toad In The Hole", which is more commonly used to describe an English dish of sausages in Yorkshire pudding. But some references also use it for the egg-in-fried-bread dish as well.

                                  1. re: Philly Ray

                                    My dad always called that a 'frog in a hole'. These days I add a teeny bit of Marmite on the toast before cooking.

                                    1. re: Philly Ray

                                      It was always called a "one-eyed Pete" for us.

                                      1. re: Philly Ray

                                        My son adores this. of course, in the summer it gets sprinkled with diced fresh tomatoes and a little shredded cheese - extra sharp cheddar or feta usually. I like mine with pickled hot peppers and cheese.

                                      2. Very quickly saute some chopped peppers (your choice), onion, and chopped garlic in a hot pan over high heat.
                                        Eggs over easy (or medium,hard, scrambled,-your choice) on top of the toast, topped with the pepper mix. Side of bacon, sausage, or ham. Maybe a slice of cheese between the toast and egg.

                                        2 Replies
                                        1. re: hannaone

                                          This recipe is from Giada.

                                          toast french bread, brush on olive oil and rub a garlic clove over top. Spread with (preferrably) home made marinara sauce. Top with fried egg and shaved parm on top. It is a sandwich to die for!!

                                          I also like avocado, tomato and egg.

                                          1. re: hannaone

                                            Also would recommend peppers and eggs. But I start my onions way before my peppers or eggs so they are nice and caramelized. Butter a roll and toast the inside so the outside is still soft. Yum!

                                            But don't forget the salt and pepper for the eggs as well.

                                          2. Mix in some Chinese pork floss into your eggs when you scramble them.

                                            1. Use a wire whisk instead of fork to beat scrambled eggs; I learned that on Chow and it is a revelation.

                                              good wheat toast topped w/avocado and then eggs, and then either taco sauce or salsa (I am a taco sauce addict)

                                              3 Replies
                                              1. re: laliz

                                                Salsa: I was going to say that too. I like the contrast of warm scrambled eggs and chilled salsa. Plus the spicy contrast. Sometimes a bit of sour cream if I'm in the mood.

                                                I also like to add in some baby spinach.

                                                1. re: laliz

                                                  And I learned on CH to mix lightly with a fork and not a whisk :)

                                                  1. re: laliz

                                                    The avocado and egg on toast thing rocks -- had it at Reveille in San Francisco last week and it is a keeper.

                                                    Scrambled eggs on a biscuit with a drizzle of hollandaise is a very, very good thing. And by biscuit I mean the southern US type biscuit, just to be clear.

                                                  2. This is totally simple, but it's how I like mine, and is a big flavor and texture difference -- mayo instead of butter. You could use a a flavored mayo, too. Mayo is good on any breakfast sandwich, actually.

                                                    1. I think you will find it very hard to beat scrambled eggs on toast. Very hard, indeed. I would not mess with the basic concept but, for variety, might occasionally top the eggs with some fried sliced mushrooms.

                                                      1. I agree with juster, mayonnaise instead of butter.

                                                        A few drops of tarragon vinegar in the scrambled -- oh! so good.

                                                        Very crispy/flavorful flatbread?

                                                        Curry powder in the scrambled eggs.

                                                        Toast soldiers! http://smittenkitchen.com/blog/2012/0...

                                                        1. This is a bit far from the original, but maybe the Southwestern favorite, the breakfast burrito? Scrambled egg mixed with chopped potatoes, sauteed onions, scrambled egg, green chile and cheese, wrapped in a flour tortilla and the whole thing toasted or grilled. Also nice are eggs en cocotte. -- Butter little one or two-egg sized ramekins, gently break in an egg. Sprinkle with S&P, maybe some chives, even crumbled bacon. Pour a splash of cream, and top with some grated cheese if desired. Bake in a water bath until cooked, but yolks still runny. Sort of like a richer version of a poached egg, and nice to dip toast points into.

                                                          1. I also like the egg in a hole.....sometimes even usung sourdough bread!
                                                            For a shake up I like a flaky croissant instead of toast with my eggs sometimes.

                                                            1. Spread spicy refried beans over the toast, top with egg(s) & pepper, add salsa, cheese, shredded lettuce on the side if you wish.

                                                              1. Also, no form of bread is off the table.

                                                                How about scrambled eggs on brioche French toast?

                                                                1. A simple change would be to make an omelette instead of scrambled eggs. Even unfilled, it's quite different.

                                                                  1. I like toad-in-holes especially with really good thick cut bread. Use a fancy cookie cutter for fun presentation.

                                                                    Hot hard cooked eggs, sprinkled with salt on buttered brioche is nice as is the same on buttered tortillas, topped with salsa

                                                                    ham and egg "cups" , baked in the oven and served with hearty wheat toast

                                                                    Dress up the usual egg sandwich by using things like linguica or chorizo, thick cut black forest ham, slices of steak. You could use biscuits, english muffins, bagels, thick cut sourdough or baguettes.

                                                                    My husband loves microwave tex mex eggs. Put some salsa at the bottom of a ramekin, crack an egg or two on top, sprinkle with cheese and micro for anywhere from 30 seconds to 2 minutes depending on yolk preference and micro strength. Great with buttered corn tortillas

                                                                    Would breakfast burritos work for you? scrambled eggs, avocado, cheese, salsa, beans all wrapped in a flour tortilla

                                                                    poached eggs on dark rye, even better with some brie and ham.

                                                                    I like a simple fried egg with extra sharp cheddar and avocado on whole wheat.

                                                                    of course there is always eggs benedict or florentine.

                                                                    1. Ahh, poached eggs on Vegemite toast. Veteran cure-all of a thousand hangovers.


                                                                      1. I love an english muffin, spread with a little jam, and topped with very soft boiled egg.

                                                                        Also love a BLT with a fried egg. Guess that would make it a BELT.

                                                                        1 Reply
                                                                        1. re: thymetobake

                                                                          Add cheese and you have a BELTCH ; -)

                                                                        2. Dang, I wish I read your post before breakfast. We had some leftover pork chile verde (green pork chile) and some asparagus in the refrigerator. I like to steam the asparagus, pour some green chile over it and top it with either fried or poached runny eggs. Toast is optional. A little sour cream on the chile is good too.

                                                                          1 Reply
                                                                          1. re: John E.

                                                                            that sounds great! I'll have to make some chili verde soon and try it with my poached eggs.

                                                                          2. My usual egg breakfast now is two fried eggs (over easy) on buttered whole wheat toast. I used to cook soft boiled eggs, because they seemed so much more delicate. Now that I have learned to fry eggs properly, they are just as good as soft boiled or poached, and easier. The key is very low heat.

                                                                            1 Reply
                                                                            1. re: GH1618

                                                                              You folks have gotten me on an egg kick. I have always enjoyed eggs. There are so many things you can do with them. Unfortunately, owing to health reasons, I pretty much limit them to one day every week or two. A hunting or fishing camp breakfast is not camp breakfast without eggs. I will never forget a cousin of mine who won a $25,00 bet by consuming 35 fried eggs at one sitting. When we returned to camp after the morning hunt he fixed himself a double hard fried egg sandwich. This was years before the Cool Hand Luke movie.

                                                                            2. This Open-Face Bacon, Egg and Arugula sandwich is delicious. http://www.epicurious.com/recipes/foo...

                                                                              As is this Corsican Omelet: http://www.epicurious.com/recipes/foo... It is good with parsley added to or instead of the mint and even without fresh herbs.

                                                                              1. Recently got some sandwich sized ciabatta rolls. They are full of holes like English muffins and beg to be toasted and heavily buttered. I'd like them done that way with scrambled eggs, which I do in a blender with a splash of cream and cook very slowly over low heat. I'd also like them topped with poached eggs and roasted peppers. I also like poached eggs on buttered anything with a little lemon. How about frittatas for comfort? You can put anything in or on them, even toast!

                                                                                1. Sunny side up or poached eggs atop buttered toast. Ham and cheese folded omelet. Shrimp, fish, crab or oysters with a thick bechamel in a folded omelet.

                                                                                  1 Reply
                                                                                  1. re: mudcat

                                                                                    poached on toast is my weekend go to breakfast.

                                                                                  2. Toast IN eggs is good -- cube buttered bread and toast it a couple of minutes, stirring, in the skillet (i.e., make croutons), then add beaten egg & 1 tsp. parsley, stir until egg is cooked, top with grated parmesean cheese.

                                                                                    Other easy ideas (I'm an eggs-for-breakast fan)
                                                                                    rye toast
                                                                                    very small amount (1/2 - 1 tsp.) of grated onion
                                                                                    dried herb combo - tarragon, parsley, chives
                                                                                    dash of garlic salt
                                                                                    dash of dill weed

                                                                                    1. Close to midwesterner's reply.....but fried eggs in breadcrumbs is delicious. One of the first recipes I was compelled to try from the Zuni cookbook (yes, even before the infamous roasted chicken! :)


                                                                                      1. "One thing I have done in the past is buttered toast with a sliced hard boiled egg on top."

                                                                                        Better than that, to me, is a soft-boiled egg on toast. You want a yolk you can scoop and spread---goldenrod lava, not runny or chalky. Scoop it out, spread it over the buttered toast, then mince the white and sprinkle it on top with a little kosher or sea salt. Freshly ground black pepper optional. Great eats.

                                                                                        1. A recent thread on things to do with avocadoes suggested putting an egg in the center of the avocado and baking at 400 for 10-20 minutes depending on how done you like your egg. I haven't tried this yet but intend to.

                                                                                          1. I learned a great tip from an ex-boyfriend many years ago that combines the yolky evenness of scrambled eggs but the runniness of fried eggs:

                                                                                            Cook eggs over easy with butter and s&p, then put in a bowl and haphazardly chop it up with a fork (maybe a knife too). Put this on top of buttered toast and enjoy!

                                                                                            I often like to place a slice of havarti on top of the eggs after I flip them and put a lid on the pan to melt it for ~30 seconds or less. Then mash up the eggs and cheese together.

                                                                                            Eggs and toast is my favorite 5 minute dinner.

                                                                                            1 Reply
                                                                                            1. re: heathergcam

                                                                                              Bob likes that first method when I undercook poached eggs :) Says he ate soft-boiled that way when he was a kid.

                                                                                            2. When you're beating eggs for scramble, mix in: some tomato sauce; pesto; herbs; scallions.

                                                                                              My fav. is to first saute some chopped onion in the pan, then add 1 tsp turmeric and mix, and then scramble the eggs in the pan, mixing with the onions.

                                                                                              Toast some chopped nuts in the pan and then add the eggs.

                                                                                              Make oeufs en cocotte. This is eggs baked in small ramekins (1-2 egg per ramekin) in a waterbath in the oven. You can add anything you want to the ramekins with the egg: peas, spinach, cream, cooked sausage, etc. Then you make "soldiers" (thin strips of bread) and use them as spoons to eat the softly set eggs.

                                                                                              1. During a visit to Kelantan (north-east Malaysia) recently, we came across this breakfast dish: French toast, topped with a poached egg, and dotted with "kaya" (a Malay sweet egg-custard jam). It was *good*.

                                                                                                  1. I like soft-cooked eggs ... three of them ... served with toast spread with butter and a little jam. Eggs cooked for exactly 4.5 minutes from starting to boil. After being doused with cold water and peeled, eggs go into a small bowl with lots of salt and coarse-ground black pepper, plus a little Tabasco or, if I have it, Peruvian aji amarillo chile paste from a jar. A little salt in the boiling water keeps eggs from cracking. My way of peeling a hot soft-cooked egg: Pour off the boiling water, fill pot of eggs with cold tap water. Take out each egg (now cool enough to handle) and gently tap on a hard surface to crack shell all over, then toss back into the cold water. Peel each one, under gently running tap, and drop into the serving bowl. The eggs will remain nicely warm for eating despite the cold-water treatment.

                                                                                                    2 Replies
                                                                                                    1. re: emu48

                                                                                                      They will even peel easier if you steam the eggs instead of immersing them in the water.


                                                                                                      1. re: emu48

                                                                                                        Oh, this reminds me: poached eggs broken up and mixed into squares of toast in a nowl, with salt, lots of pepper, and a pretty good amount of cider vinegar. My dad's been making this for me since I was a kid. I'm guessing that I liked the little bit of vinegar flavor from the poaching water, so added more, which is better.

                                                                                                      2. Poached eggs on top of a toasted English muffin with cream cheese. A touch healthier than eggs bennie.

                                                                                                        1 Reply
                                                                                                        1. re: nadinep

                                                                                                          This sounds good. I thinks I would mix some pesto into the cream cheese for a little extra flavor.

                                                                                                        2. My new favorite comfort food. Gordon Ramsey's sublime scrambled eggs. See on Utube! Delicious and decadent.

                                                                                                          Oops, just read the other posts. Never mind...

                                                                                                          1. Shred lettuce on toast, top with chili, top with a hard fried egg, some cheese, and another piece of toast.

                                                                                                            1. Fried duck's eggs, blanketing black and white pudding, on toast - from Delaunay Restaurant, London. Delish :-)

                                                                                                              2 Replies
                                                                                                              1. re: klyeoh

                                                                                                                looks sooo yummy! A fox ate our duck. I miss her eggs, but I miss her company so much more.

                                                                                                                1. re: hippioflov

                                                                                                                  "A fox ate our duck." That sounds like it came right out of Dr. Seuss. I'm sorry about your duck. Birds have a lot more personality than people assume. I had a pet pigeon when I was 13 and he (she?) was a great pet. This will sound harsh, but the mailman ran over my bird. (That was his name, 'Bird'.)

                                                                                                              2. I like two eggs scrambled with cheddar and pepper jack cheese and some cooked spinach (broccoli is good too), piled on a piece of baguette that has been split, toasted, buttered and dusted with ground roasted cumin and cayenne. Hits the spot!

                                                                                                                1. My mother really liked soft-cooked eggs, in the shell. (I can't call them soft boiled since they aren't really boiled, they should be simmered.)

                                                                                                                  I wish I had learned the following technique while my mother was still alive.

                                                                                                                  Take an egg and wrap it in a single layer of regular aluminum foil (not heavy duty). Put the foil covered egg into a large coffee mug and cover it with water. Put the mug into the microwave and cook on high for six minutes. Then run cool water over the unwrapped egg for about a minute before cutting the top off and putting it in an egg cup. We like to dunk toast 'soldiers' into the runny yolk while eating the egg with an appropriate sized (tiny) spoon. Of course the cooking time depends on the wattage of the microwave. Ours says it is 1,800 watts...wow, that thing is smokin'.

                                                                                                                  1 Reply
                                                                                                                  1. re: John E.

                                                                                                                    I didn't know you could put aluminum foil in the microwave!

                                                                                                                  2. One of my comfort foods is creamed eggs on toast, which is simply hard cooked whites in a white sauce with grated hard cooked yolks on toast. I grew up eating this at Easter to use up colored eggs, but it's something I make year-round now.

                                                                                                                    5 Replies
                                                                                                                      1. re: c oliver

                                                                                                                        yes, but we weren't that fancy in my home growing up ;)

                                                                                                                        1. re: sarahjay

                                                                                                                          Oh, in NO WAY was I being critical. Just wanted to make sure. BTW, it sounds great and I'm gonna make it.

                                                                                                                          1. re: c oliver

                                                                                                                            I didn't think you were. And it IS great, hope you like it!

                                                                                                                      2. re: sarahjay

                                                                                                                        Yah, good old Goldenrod Eggs, with the yolks rubbed through a sieve to make a "pollen" garnish. A special day breakfast in my family. Still love 'em to this day. I like to put a little salt and fresh ground pepper in the sauce and top it all with a dusting of smoked paprika.

                                                                                                                      3. You could make the scrambled egg and put a sauce on top like what is put on Egg's benedict.

                                                                                                                        1. Two suggestions.

                                                                                                                          If you are near a Vietnamese area, try an egg banh me. And then you can recreate it at home!

                                                                                                                          Freshly hard boiled eggs, sliced, still warm. Split a light french roll, spread it with mayo, sprinkle it with maggi if you can. Then top with the eggs, then pickled radishes and carrots, fresh cilantro, sliced jalapeño and the other half of the bread (also with a bit of mayo.) Light, bright, spicy and so comforting.

                                                                                                                          The next is courtesy of the late great Palate restaurant in our area. But I now know many have done versions as well.
                                                                                                                          Cook some asparagus (grill or microwave or saute.) Toss with butter, salt and pepper, lemon zest if you have it. Cook two eggs, sunny side up per person - the whites should be cooked, the yolk still runny. You could also do a soft boiled egg as well. Place the eggs over the cooked asparagus. Break the yolk to become a sauce and serve with lightly buttered toast. Cut, dip, mush, eat - it's very comforting but very adult as well.

                                                                                                                          1. When I worked at a Turkish restaurant we made lots of egg dishes with pita bread.

                                                                                                                            Their method for cooking scrambled eggs was a bit of butter, crack the eggs, salt and pepper, and gently stir. Break the yolk at the last minute so it's a bit runny when you're finished.

                                                                                                                            Add these while cooking:
                                                                                                                            (1)Sautéed diced peppers and tomatoes
                                                                                                                            (2) Sujuk (halal meat found in middle eastern markets
                                                                                                                            (3) some plain old feta cheese!

                                                                                                                            Serve them with plenty of toasty pita, and you have three variations on fluffy scrambled eggs!

                                                                                                                            1. Scotch Woodcock: Scrambled eggs on toast that has been spread with anchovy paste.

                                                                                                                              1. Soft scrambled eggs with cream cheese and cilantro-heavenly. Also, I know egg-in-a-hole has been mentioned, just wanted to say that I, too, love it! Pref with buttered sourdough. And be sure to fry the buttered cut out circle as well!

                                                                                                                                1. Freshly chopped chives totally changes the eggs - Sis taught me that. I haven't read through the entire thread so maybe another CHer said that.

                                                                                                                                  Bread options - Nothing beats a crisply toasted English muffin but my favorite is a fresh heated up tortilla.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: JerryMe

                                                                                                                                    Had these "egg tacos" for breakfast yesterday. Corn tortillas, over easy eggs, avocado, black bean salsa and sour cream.

                                                                                                                                    1. re: JerryMe

                                                                                                                                      Chives are one of my most favorite additions and I agree, they can completely transform an egg dish. And many other ones too.

                                                                                                                                    2. Potatoes, onions and eggs. A great skillet breakfast or brunch. (Or dinner for that matter. Most Americans seem to be sort of prejudiced against the idea of eggs for supper, but I crave omelettes or even just eggs and toast in the evening fairly regularly. Breakfast for dinner, gotta love it.)

                                                                                                                                      Anyway, what I do is sauté onions in butter over medium low heat until they're clear, turn up the flame to medium high, add a little oil and diced leftover potatoes, cook 'em till they're heated through and beginning to brown a bit, then lower the heat again, break in a couple eggs and stir with a spatula. As things begin to hang together (and this happens right away) the stirring becomes more of a folding, until after just a minute or two it's firmed up & done to my liking. Usually I'll top each serving with a little pat of butter and I like to season my own with Herbamare or Spike or just celery salt.

                                                                                                                                      It's delicious and really is quicker & easier than it sounds, a great vehicle for leftover boiled or baked potatoes. And if I get the craving when I don't have leftovers I'll nuke a spud or two while the onions are going. I prefer Yukon Golds or reds but it works just fine with russets or any others, even sweet potatoes for a change of taste.

                                                                                                                                      I sometimes do a variant adding garlic, minced ginger and good soya sauce with the potatoes, and some green onions (if I have 'em) when the eggs go in, and then a splash of sesame oil at the finish. Mmmm.

                                                                                                                                      I'm reminded that I haven't made these in awhile. Gonna have to to it soon.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: eclecticsynergy

                                                                                                                                        Breakfast for dinner seems to be a pretty popular dish here on CH.

                                                                                                                                        1. re: c oliver

                                                                                                                                          I agree, but that's among us chowhounds. The general public is less open to it, I think. At least here in the States.

                                                                                                                                          1. re: eclecticsynergy

                                                                                                                                            One of our local diners serves a potato, onion, green peppers and eggs dish. Then you gild the lily with grated cheese and a side of toast and build your own breakfast sandwich. When my oldest is around, we go to this place and split an order.

                                                                                                                                            Growing up this same concoction placed inside a toasted Italian roll was one of my guilty pleasures.

                                                                                                                                            1. re: eclecticsynergy

                                                                                                                                              Growing up in Atlanta, if Mother had had a busy day out of the house, we would have this. 'Course she'd always make biscuits!

                                                                                                                                        2. Flake a little smoked trout onto the toast, and add some chopped chives to the scrambled eggs. Yum.

                                                                                                                                          1. I'm addicted to scrambled eggs made with grated cheddar wrapped in a whole wheat wrap seasoned with hot sauce!

                                                                                                                                            1. One of my quick and easy favorites is to make open face grilled cheese. I put mustard on the bread and either cheddar or pepper jack on top but you could use any cheese. Then top each grill cheese with a fried egg and catsup (to mix with the soft yolk). The combo of the egg white/cheese/mustard and yolk/catsup on crisped bread is a winner!

                                                                                                                                              1. Might not be to everyone's taste but lately I've been making sauerkraut topped with sunny side egg and melted cheese on whole grain bread.

                                                                                                                                                Start by slow cooking a sunnyside up egg till whites are firmly set, toasting some bread (this morning it's When Pigs Fly whole grain) topping with sauerkraut (smear of mustard or butter on toast first if in mood) top with egg (yolk still pretty runny) then cover with cheese (whatever I got that melts - somedays just good old American) and run under broiler till cheese is melted.

                                                                                                                                                Was inspired after finding this amazing new sauerkraut which is light years beyond that old stuff in can (called Farmouse Culture Kraut from Santa Cruz, CA - comes in flavors like Horseradish Leek and Ginger Beet or Classic Caraway). Coincidently just read new Michael Pollen book "Cooked" which has section on how we should put more fermented veggies into diet - so why not try for breakfast?

                                                                                                                                                Another old standby is a riff on the Fisherman's breakfast which usually has baked beans and toast with eggs. Heat beans and mash layer onto toast then top with egg (usually go easy over) of course throwing a fishcake on there before topping with an egg is also not unheard of.

                                                                                                                                                And of course if I've got all the fixins the banh mi with an easy over egg is an all time fave if you've got good rolls (must have the pickled daikon/carrot, cilantro, cucumber, Siracha+Mayo at a bare minimum - green onion, basil, & mint if lucky - sometimes arugula or whatever fresh green is available)

                                                                                                                                                Almost forgot - Adam & Eve on a Raft aka eggs & sausage on pancake - when I'm lazy its egg on a toasted frozen waffle with a little maple syrup YUM! gotta go fry an egg...

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                                                                                                                                                1. re: skibumwannabe

                                                                                                                                                  I love this sauerkraut idea. Like an egg reuben.

                                                                                                                                                2. For a great dinner, saute onions and peppers until soft then add in your scrambled eggs. Cook slowly and stir as to encourage large curds. When almost set, put in minced fresh spinach and cheese of your choice; stir until spinach is wilted and cheese melted but don't let the eggs get overdone.

                                                                                                                                                  1. Migas. (If tortillas count as a form of bread...)

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                                                                                                                                                    1. re: DebinIndiana

                                                                                                                                                      One of my all time favorite breakfasts.

                                                                                                                                                    2. Simple pizza fritta. kinda sorta eggs and toaast
                                                                                                                                                      Cut up a slice of leftover pizza in bite size nuggets.

                                                                                                                                                      preheat small cast iron skillet. Add a little butter. Add pizza and crisp up. Add a couple beaten eggs and cook till start to set. Then pop in toaster oven at 400 deg about 8 min. Or just leave on top of stove till eggs are done your way. Also have thrown over medium egg right on top of preheated slice of pizza

                                                                                                                                                      1. two ideas:

                                                                                                                                                        Some variations on this have already been posted, but this is a goood dish from my favorite cookbook, Louella Shouer's Quick and Easy Meals for Two: Warm a bowl over a tea kettle or in the warmer, if your range has one. Chop or snip into pieces enough scallions or green onions to make 1/3 cup and put in bowl with 1/4 cup soft butter or margarine. Hard cook 4 eggs. Peel while hot and put in bowl with scallions or green onions. Cut up eggs in bowl with knife and fork. Season with salt, pepper and paprika. Mix up well and serve warm on buttered toast" - I don't butter the toast, there's plenty of butter in the eggs in my opinion.

                                                                                                                                                        Also, although this might not be what your wife wants, I love creamed eggs on toast, which was a common meal when growing up. I make it like Mom did - white sauce (butter flour milk) with plenty of black pepper, diced hard-cooked eggs, chopped parsley and little chunks of cheddar added at the last minute. Served ladled on toast, obvs. It's pretty luscious.

                                                                                                                                                        1. I can't believe nobody has mentioned Eggs Benedict.

                                                                                                                                                          1. Well, and then there is shakshuka, which is kinda far from scrambled eggs, but delicious with a piece of bread... http://smittenkitchen.com/blog/2010/0...

                                                                                                                                                            1. One of my personal favorites, is to dice up some salami and saute it on medium low heat until it renders out most of it's fat and gets crispy. Then scramble the eggs in that fat (along with the salami too). I put it on some toast with smoked provolone - and depending on how sturdy the bread is, sometimes I will put the whole thing on my panini grill.

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                                                                                                                                                              1. re: Atomic76

                                                                                                                                                                My mom use to make salami and eggs as a small meal on Sunday nights since we had are biggest meal in the afternoon. Still like it today but don't buy salami too often

                                                                                                                                                              2. one of my faves is put a tbls of butter in a pan, heat until it just starts foaming, crack an egg into the butter for sunny side up, and keep the heat high enough so that the butter browns, while still keeping the yolk runny. then, add in a drizzle of balsamic vinegar, swirl the pan around so the vinegar rums over the egg, cook until done but still runny. buttery, nutty, sweet and tangy. i like this on buttered rye toast.

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                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  Now, I'm going to have to give this a try Maria. I do a fried egg this way but not with the vinegar but that touch of sweet acid does make flavors pop.