Sunshine Toast – step-by-step recipe

Get creative with the cookie cutter and serve up this novel take on fried egg on toast


You will need:

  • margarine
  • 1 slice of bread
  • 1 small or medium egg
  • a large cookie cutter
  • a baking sheet

Heat your oven to 200°C, 400°F, gas mark 6, before you start.

The toast needs to be eaten as soon as it’s cooked.

You can use any cutter that makes a hole that is big enough to put an egg in.


Step 1

Dip a paper towel into some margarine. Then, rub margarine all over the baking sheet, to grease it.


Step 2

Using a knife, spread margarine on one side of the slice of bread. Then, press the cutter into the middle of the bread.


Step 3

Lift out the shape you have cut out. Put both pieces of bread onto the baking tray, with the margarine side upwards.


Step 4

Break the egg onto a saucer. Then, carefully slide the egg into the hole in the bread. Put the baking tray in the oven.


Step 5

Bake the bread and egg in the oven for seven minutes, or for a little longer if you don’t like a runny egg yolk.


Step 6

Wearing oven gloves, carefully lift the baking shet out of the oven. Then, life the pieces of toast onto a plate (use a fish slice).


Recipe taken from Usborne’s Easter Cooking, £4.99 (ISBN: 9781409545880)

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