Jammy eggs on toast with chilli, an easy, quick and satisfying breakfast packed with flavour.
I’m not much of a breakfast person and often find myself asking, what can I make for breakfast? This simple recipe requires minimal preparation and is a combination of ingredients I basically always have on hand, so it’s a no-brainer.
Cook the perfect jammy eggs, retaining a beautiful golden yolk and firm egg white, making them completely peel-able for serving up on perfect buttery toast. The chilli oil adds some heat and tang if you’re looking for a bit more diversity in flavour!
How to make jammy eggs on toast:
Ingredients:
- 3 medium eggs (the fresher the better, we love Clarence Court Eggs)
- 2 slices of bread, we used a seeded sourdough
- Butter (enough for 2 slices of toast – use as much as you want!)
- A sprinkle of chilli flakes (optional)
- A drizzle of chilli oil (optional)
- Salt & pepper
How to:
- Firstly, bring a pan of water to boil.
- Once the water is boiling, carefully drop the 3 eggs into the water and reduce to a medium heat
- Set a timer – allow the eggs to cook for 7 minutes
- While the eggs are cooking, prepare a bowl of cold water
- When your egg timer goes off, remove them from the pan and add straight to the prepared bowl cold water – you can add more running cold water to replenish. This allows the eggs to cool instantly and stop cooking to retain the jammy yolk
- Toast the bread to your liking, add butter
- Once cooled, peel the eggs and cut into wedges – pile onto your toast with salt and pepper
- Drizzle with chilli oil / chilli flakes if using
Why not try some of our other breakfast & brunch recipes:
Quick Cinnamon Brioche French Toast
Peanut Butter & Spiced Apple Toast
Jammy Eggs on Toast
Golden yolks on perfectly toasted buttery bread – what's not to love?
Ingredients
- 3 medium eggs
- 2 slices bread we like seeded sourdough
- butter as much as you like!
- salt & pepper
Optional
- Drizzle chilli oil
- Sprinkle chilli flakes
Instructions
- Firstly, bring a pan of water to boil
- Once the water is boiling, carefully drop the 3 eggs into the water and reduce to a medium heat. Set a timer – allow the eggs to cook for 7 minutes
- While the eggs are cooking, prepare a bowl of cold water
- When your egg timer goes off, remove them from the pan and add straight to the prepared bowl of cold water – you can add more running cold water to replenish. This allows the eggs to cool instantly and stop cooking to retain the jammy yolk
- Toast the bread to your liking, add butter
- Once cooled, peel the eggs and then cut into wedges – pile onto your toast, followed by salt and pepper
- Drizzle with chilli oil / chilli flakes if using
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