Egg Toast



  • 4 eggs
  • ¼ cup (60 ml) water
  • ¼ tsp (1,2 ml) salt black pepper to taste
  • 1 tbsp (15 ml) sunflower or canola oil for frying
  • 4 slices brown or wholewheat bread


2 pears, bananas or other fresh fruit, sliced

1 tsp (5 ml) honey per person ground cinnamon

1 tomato, sliced

½ cup (125 ml) grated cheddar or mozzarella cheese

1 tbsp (15 ml) chopped fresh herbs of your choice

Whisk eggs with water and season with salt and black pepper. Place in a shallow bowl.

Heat half of the oil over a medium heat in a frying pan.

Dip a slice of bread in the egg mixture and turn over with two forks to cover the bread completely with the egg mixture.

Fry 1–2 slices of bread on both sides until golden brown and repeat with the remaining bread and eggs. If the pan is big enough, all the slices can be fried together. If the pan is too small, don’t dip the bread in the egg mixture too long in advance as it could become too soggy to handle and fry.

Remove bread from pan and keep warm, while frying the rest.

Serve with slices of fruit, drizzle with honey and sprinkle with cinnamon. Or serve with tomato and cheese and sprinkle with herbs.


Serve a small portion of tinned fish on the toast for an even more filling breakfast.

If you are serving eggy toast with a savoury topping, add 1 tsp (5 ml) dried herbs of your choice to the egg mixture, before dipping the bread into it.

Slice 1 avocado to serve with the savoury options.