You will need:

  • 1 slice of bread
  • 1 small or medium egg
  • oil for greasing
  • butter or margarine (optional)
  • 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


Lightly grease a baking tray.

Step 2


Using a knife, spread butter or margarine on one side of the slice of bread if required.

Press your cookie cutter into the middle of the bread to cut out a shape.

Step 3


Lift out the shape you have cut out. Put both pieces of bread onto the baking tray, with the buttered 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 sheet out of the oven. Then, lift the pieces of toast onto a plate (use a fish slice).


Recipe taken from Usborne’s Easter Cooking, £4.99