Baked Egg on Toast, Bakealong #92

http://www.fondbites.com/bake-along-92-baked-egg-toast/

Do click the link above and go through the step by step processes. The instructions are clearly mentioned as well. We are into our 96th bake at the moment...I have been lagging behind. There are lots to catch up on the bakealong! I truly am Inconsistent!

This is my version of a quick breakfast with the help of SR's link. Those of you who are not fond of the yolks due to health reasons, do remove it once you have done the bake and clicked your pictures. I have done the same. I do not know if it will make a pretty picture if one were to break the whites alone into the bread cavity.

 Any store bought or home made bread is taken like so and with the help of a table spoon or ladle try to press the centre like so as if it were making a depression ensuring that the bread doesn't tear.

 Smoothen out the depression so that it gives us space to fill in with any colourful veggies/cheese/spices and of course the heroine of our recipe-The egg

 Dab a little butter in the cavity, spread it out well, oil will do as well.

 Lay them out on the baking sheet/tray that you are about to bake them in. Ensure that the oven has been preheating to the temperature mentioned on the link above. I have added baby corn and red bell peppers for the contrast in colours. Do sprinkle adequate salt and pepper and the grated cheese. Be mindful that the cheese is salty hence reduce the salt accordingly! I have used very less cheese...the more you add the prettier it will look as the cheese melts!

 Let it bake like so. Even if one does not have an oven, I believe you can lay this out on your greased griddle pan on a low flame adjusting accordingly and place a lid over the dish once the egg is broken into the cavity. Do eat it hot once out off the oven or tawa as it may develop a film over it. It did on mine as I took some time to get the props and other food accompaniments right!

 I did add well "not so finely chopped" spring onion leaves and dry herbs like dill and a pinch of Italian seasoning.

 I served it with a bowl of fruits and an eggless dates and nuts cake.

Enjoy my friends! No more boring run of the mill breakfast!!!