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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!
      http://food52.com/recipes/492-hidden-...

      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.
        http://food52.com/blog/6441-heidi-swa...

        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:

            http://www.seriouseats.com/2010/08/wh...

            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:

                  http://www.youtube.com/watch?v=W3gUds...

                  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.