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Dropped Eggs on Toast

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Dropped Eggs on Toast

2.34 from 9 votes
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Course: Breakfast
Cuisine: American
Keyword: Dropped Eggs on Toast
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 450kcal


  • 8 large egg
  • 8 slice bread, whole wheat
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 2 tablespoon butter, unsalted

Serve With

  • 4 medium apple


  • Fill a medium sauce pot halfway full with water; bring to a boil.
  • Crack the eggs directly into the boiling water and cook for about 3 minutes or until whites are firm but yolks are still slightly runny.
  • While the water is heating and the eggs are cooking, toast your bread (butter with a small amount of butter afterwards if desired).
  • Lift eggs out of the water with a slotted spoon so the water can drain off; season with salt and pepper to taste.
  • Serve eggs over toast with apple slices on the side.
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Calories: 450kcal | Carbohydrates: 53g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 387mg | Sodium: 510mg | Fiber: 8g | Sugar: 22g

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