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Egg-Dipped Toast Without Milk

The best dish for when breakfast has to be fast! Egg-dipped toast without milk is a great breakfast when all you have left in the house is some bread and a few eggs. It's quick and fuss-free, so it won't eat up your morning or make you late for work — and it still gives you plenty of energy for a productive day. These toasts aren't just for breakfast, either; they make a good snack or a nice side at lunch.

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Toasts with egg without milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 9 g
Fats 40 % 19 g
Carbohydrates 42 % 20 g
297 kcal
GI: 0 / 0 / 100
  • You can use bread that isn't fresh — even bread that's gone a little stale and that you wouldn't want to eat on its own. Cut the loaf into even, equal slices. Crack the eggs into a deep bowl and add salt and ground pepper. If you like, this is the point to jazz things up with your favorite spices or dried herbs — they can round out and vary the flavor. Beat the eggs with a fork; there's no need to work too hard or whip them, you just want the yolks and whites evenly combined. Pour a little vegetable oil into a skillet and set it over the heat. Once it's hot, dip a slice of bread in the egg and lay it in the pan. Don't dip all the slices ahead of time — they'll get soggy and won't crisp up. In one quick motion, dip a slice, flip it to coat the other side, and set it straight in the pan. Repeat with as many slices as fit in the pan at once, leaving the rest for later. Fry the toast on one side until nicely golden, then flip and fry the other side. Transfer the finished toast to a paper towel to blot off the excess oil. Fry the remaining bread the same way. The toast is ready — it's best served hot, either on its own or with a little something extra (cheese, ham, or fresh vegetables all work well). Cold, it won't be as soft, but it's still fine for a quick snack or as a side at lunch. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Loaf - 273  kcal/100g

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