The Perfect Fried Egg on Toast

close up shot of egg and bacon on toast on wooden board garnished with chives

Print Recipe

5 from 2 votes

Here I'll share with you some simple tips and tricks to making the perfect fried egg on toast!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Non-Stick Pan
Tongs
Bread Knife
Sharp Knife & Chopping Board or Scissors (for chives)
Spoon (for basting eggs)

Ingredients

2 medium slices of Artisan Bread (or bread of choice)
4 slices of Streaky Bacon
2 fresh Eggs, at room temp
2 tbsp Chilli Jam (see notes)
1/2 tbsp Butter
2 tsp finely diced Fresh Chives
Salt & Pepper, to taste

Instructions

Add bacon to a non-stick pan over low-medium heat. Fry until the fat has rendered down and the bacon is crisp. Remove from pan, leaving the fat behind. Increase heat to medium.
Carefully crack the eggs into the pan, making sure you crack them nice and close to the pan. Add in the butter and begin basting the egg whites. This adds a buttery flavour, but more importantly, this will help cook the tops of the eggs (just don't baste the yolks).
Once the egg whites are opaque, remove the eggs from the pan then add the bread. Toast both sides in the leftover fat, then remove.
Spread the toast with chilli jam then top with bacon and fried egg. Finish with a good pinch of salt & pepper and fresh chives. Enjoy!

Video

Notes

a) Chilli Jam - This is a key ingredient as it balances out the saltiness of the bacon and richness of the butter/egg yolk, by adding sweetness and a touch of spice. You'll find chilli jam in almost all supermarkets/grocery stores or even farmer's markets. The one I use here is from Sainsbury's.

b) Do I have to have a runny yolk? - Nope, you don't have to make sunny side up eggs, you could make them over easy instead. It's the same process up until the egg whites are NEARLY cooked. Once they're all nearly cooked (a little ring of uncooked white around the yolk) flip them over and cook for 30 seconds or so. For over medium or hard just flip the eggs sooner and cook longer on the flipped side (until the yolk is to your preference).

c) Bread - I usually grab a loaf of Artisan style bread from the bakery section at the supermarket. Sourdough also works nicely. I wouldn't recommend soft sandwich bread for this recipe; invest in a good quality loaf to create the best edible platform for your egg :)

d) Calories - whole recipe divided by 2.

Nutrition