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Dropped Eggs on Toast
Course Breakfast
Cuisine American
Keyword Dropped Eggs on Toast
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 450kcal
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.
Calories: 450kcal | Carbohydrates: 53g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 387mg | Sodium: 510mg | Fiber: 8g | Sugar: 22g