Bread with Egg Calories

A sturdy, sliceable bread works best for Bread with Egg because it holds the egg without falling apart. Sandwich bread, sourdough, and whole-wheat bread all work; very thin slices can turn soft under the topping.

Not necessarily. Bread with Egg can mean an egg cooked on top of a slice, while egg-in-a-hole is made by cutting a hole in the bread and cooking the egg inside it. Recipes use the names differently.

Yes, Bread with Egg can be baked in the oven. Arrange the bread on a baking tray, add the egg, and bake until the white is fully set; use a shorter cooking time if you prefer a runny yolk.

Toast the bread lightly before adding the egg to help keep Bread with Egg from getting soggy. Avoid watery toppings, or cook them first and drain off excess liquid before placing them on the bread.

Yes, slightly stale bread works well for Bread with Egg because it is firm enough to support the topping. If the slices are very dry, soften them lightly with a little milk or water before cooking.

Cheese, cooked vegetables, herbs, and sliced avocado all work as toppings for Bread with Egg. Add juicy ingredients sparingly, and cook watery vegetables first so they do not soften the bread.

Serve Bread with Egg with fresh fruit, sliced tomatoes, or a simple green salad. For breakfast, it also pairs well with yogurt or sautéed vegetables; choose sides that complement the toppings you used.

Bread with Egg is best eaten soon after cooking because the bread softens as it sits. Refrigerate leftovers in a covered container and reheat them until the egg is hot throughout before eating.

Use a nonstick pan and warm it with a little oil or butter before adding Bread with Egg. Let the bread cook until its underside is lightly browned before moving or turning it.