Herb Buttered Baked Egg Toast

Here’s a classic egg toast recipe made with a twist. This Herb Buttered Baked Egg Toast Recipe is loads different, but deliciously so!

I like doing things a bit differently. You know, taking something familiar and turning it on its head. Case in point: egg toast. We’ve all seen egg toast, right? I wanted to do egg toast differently, but not just different just for the sake of messing with your head and dirtying up my kitchen. No way, I would never (well, almost never) do such a thing. Well, I do make a mess of the kitchen, but I do clean it up afterward. Really, I do!

My version of different is to take a recipe and make it better. At least that’s my intention and end goal. I want to make a recipe better tasting and better looking. After all, I am a died in the wool foodist. I really can’t help myself. For those who take food as seriously as I do, I feel obligated to constantly raise the bar. The artistic perfectionist in me wants to prepare a dish that is going to be totally and visually scrumptious too.

So, my version of egg toast uses thick slices of crusty French bread cut on a diagonal, because according to a scientist the geometric shape of the diagonal is pretty darn delicious. True story. Well, maybe not. But it does look really cool. Now, I took those “cut on a bias” bits of bread and hollowed out the middle. And by doing so I made the perfect lil’ declivity in which to rest a single egg yolk.

But let’s not get ahead of ourselves. Before the egg went into the bread I drenched said bread with some pretty intense herb butter. And not just a single herb either. I used a herbaceous combination of rosemary, parsley, thyme, and savory to make this Herb Buttered Baked Egg Toast. That’s a lot of herbs and a lot of wonderful flavors. The herbs were then added to a slurry of melted unsalted butter and extra virgin olive oil with a bit of sea salt and freshly cracked black peppercorns. Not too shabby if you ask me. You did ask me, didn’t you? Or just maybe I am hearing things. And so I asked, “Will you herb butter take this bakery brush to be your lawful wedded wife?” And of course he said yes, and so I used the brush to well, brush! I brushed herb butter all over the bread and I was tempted to abandon all else and just pig out on butter and bread. But I held strong and I broke not.

The wonderful and incredibly efficient thing about this recipe is the egg toast is so easy to make, really I kid you not.

Herb Buttered Baked Egg Toast Recipe

Ingredients:

• 1 French Bread loaf
• 6 eggs
• 1 stick unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup minced fresh parsley
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh savory
• 1 tablespoon fresh thyme
• 1/4 teaspoon sea salt
• 1/3 teaspoon freshly ground black peppercorns

Directions:

1. Preheat oven to 350° degrees.
2. Using a serrated bread knife cut bread into 2″ slices.
3. With your fingers hollow out the middle of each round slice of bread. You are making a hollowed out space about 3/4″ deep. Just enough space to hold a single egg.
4. Melt a single stick of butter in a small saucepan. After the butter is melted set it aside.
5. Place the parsley, rosemary, savory and thyme into the food processor and add EVOO.
6. Pulse the herb and olive oil mixture until it is smooth.
7. Spoon the herb and olive oil mixture into the melted butter and mix using a fork.
8. Arrange the prepared bread on a pizza stone or cookie sheet.
9. Using a small brush drizzle herb butter onto the bread and coat it evenly. Don’t be shy with the herb butter brush it on lavishly.
10. Crack one egg at a time and separate the yolk from the egg whites.
11. Place the egg yolk into the hollow in the center of the bread.
12. Sprinkle with a bit of sea salt.
13. Add a turn or two of freshly cracked black peppercorns.
14. Place the uncooked egg toast into the preheated oven.
15. Cook for 25 -35 minutes depending how well you want your egg cooked.
16. Remove the egg toast from the oven and top with Sausage & Mushroom Gravy.

Printable Recipe for Herb Buttered Baked Egg Toast

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Herb Buttered Egg Toast

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Author D. Durand Worthey

Ingredients

• ▢ Herb Buttered Egg Toast Ingredients:
• ▢ 1 French Bread loaf
• ▢ 6 eggs
• ▢ 1 stick unsalted butter
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1/2 cup minced fresh parsley
• ▢ 1 tablespoon fresh rosemary
• ▢ 1 tablespoon fresh savory
• ▢ 1 tablespoon fresh thyme
• ▢ 1/4 teaspoon sea salt
• ▢ 1/3 teaspoon freshly ground black peppercorns

Instructions

• Herb Buttered Egg Toast Directions:
• Preheat oven to 350 degrees
• Using a serrated bread knife cut bread into 2" slices.
• With your fingers hollow out the middle of each round slice of bread. You are making a hollowed out space about 3/4" deep. Just enough space to hold a single egg.
• Melt a single stick of butter in a small saucepan. After the butter is melted set it aside.
• Place the parsley, rosemary, savory and thyme into the food processor and add EVOO.
• Pulse the herb and olive oil mixture until it is smooth.
• Spoon the herb and olive oil mixture into the melted butter and mix using a fork.
• Arrange the prepared bread on a pizza stone or cookie sheet.
• Using a small brush drizzle herb butter onto the bread and coat it evenly. Don't be shy with the herb butter brush it on lavishly.
• Crack one egg at a time and separate the yolk from the egg whites.
• Place the egg yolk into the hollow in the center of the bread.
• Sprinkle with a bit of sea salt.
• Add a turn or two of freshly cracked black peppercorns.
• Place the uncooked egg toast into the preheated oven.
• Cook for 25 -35 minutes depending how well you want your egg cooked.
• Remove the egg toast from the oven and serve.

More Breakfast Recipes:

Pita Breakfast Sandwich

Stuffed Breakfast Peppers

Steak and Asparagus Breakfast Wrap

Bacon Breakfast Cups

The Best Pancakes Ever

Strawberry Overnight Oatmeal with Variations