Baked eggs and toast

Name: Baked eggs and toast
Prep time: 5 min
Cook time: 10 min
Yield: 1
Ingredients: 2 slices of wholegrain toast bread; 2 eggs; 3 tbsp grated mozzarella cheese; 4 cherry tomatoes; 2 tsp basil pesto verde; salt; pepper; Italian seasoning blends; ketchup

Eliška Lossmannová

15 min.

Comments

Do you want a quick savoury breakfast that's gonna get you going 110%? Try these baked eggs and toast. Ready in a couple of minutes and with a handful of ingredients. The combination of eggs, mozzarella and pesto packs in protein and fats for a longer‑lasting energy, the toasts adds neeccessary carbs, and tomatoes give the dish a fresh taste. Ideal choice for a breakfast, brunch or light lunch with low effort. 🥪

Shop ingredients

Organic Whole Grain Toast Bread – 400 g – toast bread made from 7 natural ingredients originating from Italy, traditional artisanal production, soft texture, without preservatives

£3.29

Organic Pesto – 130 g – from carefully cultivated Italian ingredients, hand-picked, without preservatives

£3.69

Organic Italian Style Seasoning Blend – 45 g – a blend of aromatic Mediterranean herbs, ideal for pizza or pasta, without preservatives

£3.19

Organic Ketchup – 480 g – full of organic tomatoes and lower sugar content

£3.49

Nutrition (1 serving) 2 toasts, approx 230g

420 kcal
32 g carbohydrates
24 g fats
23 g protein

Per 1 portion

2 slices of wholegrain toast bread
2 eggs
3 tbsp grated mozzarella cheese
4 cherry tomatoes
2 tsp basil pesto verde
salt
pepper
Italian seasoning blends
ketchup

Instructions

Make a dent in each toast by pressing down on a glass or mug.
Spread the pesto over the bread and crack an egg open into the dent.
Add the chopped tomatoes, seasonings, salt, pepper and grated cheese.
Bake them in an air fryer (5 minutes at 180 °C) or an oven (5‑10 minutes, 180 °C). Bake until the egg white is set and the cheese has melted.
Serve them with a little bit of high‑quality ketchup. Enjoy!