One Pan Toast
Recipe Summary
- This recipe demonstrates how to make a quick and easy one-pan toast. Bread halves are dipped in whisked eggs, cooked in butter, then filled with strawberry jam, cheese, and a sprinkle of sugar. The egg is folded around the bread to create a delicious, golden-brown sandwich, perfect for breakfast or a snack.
All Ingredients - Main Ingredients
- Bread 1 slice
- Eggs 2
- Salt 1/4 teaspoon
- Butter 2 tablespoons
- Strawberry jam 1.5 tablespoons
- Cheese 2 slices
- Sugar 1 teaspoon
- Parsley (for garnish) a pinch
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the bread
Take 1 slice of bread and cut it in half vertically.
Step 2: Prepare the egg mixture
Crack 2 eggs into a bowl. Add a pinch of salt. Whisk the eggs until they are well combined and uniform in color.
Step 3: Cook the egg and bread
Melt 1 tablespoon of butter in a pan over medium heat. Pour the whisked egg mixture into the pan. Immediately place the two halves of bread on top of the liquid egg mixture.
Step 4: Fold the egg
As the egg starts to set, use a spatula to carefully fold the edges of the egg over the bread. Once the egg is mostly set, flip the entire egg-bread structure to cook the other side.
Step 5: Add fillings
Use a spatula and tongs to fold the remaining egg around the bread pieces from the sides, creating a pocket. On one side of the folded egg-bread, add 1.5 tablespoons of strawberry jam. On the other side, place 2 slices of cheese. Sprinkle 1 teaspoon of sugar over the strawberry jam.
Step 6: Fold and toast
Fold the jam side of the egg-bread over the cheese side, forming a sandwich. Gently press down with a spatula to help the cheese melt and the bread to toast.
Step 7: Brown the toast
Add another 1 tablespoon of butter to the pan. Flip the toast to brown the other side until it's golden brown and the cheese is fully melted. Press down again with the spatula to ensure even browning and melting.
Step 8: Serve
Remove the cooked toast from the pan. Place it on a cutting board and cut it into 4 pieces. Transfer to a plate and garnish with a pinch of chopped parsley before serving.
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