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Eggs in Vinaigrette Toast

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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Everyone has meals for when they're at their laziest. Here's Caroline's.

Eggs in toast from Food52

It isn’t often that I publish recipes for how I truly like to eat when I’m feeling my laziest or busiest. Like all cooks, however, I have a few things I eat when I want food that tastes good but takes very little effort or supplies -- I don’t often write about them, though, because they seem too simple. This recipe takes five ingredients and zero rolling of your shirtsleeves -- just a thick slice of bread soaked in a bit of oil and vinegar with an egg cracked into it, served over lightly wilted arugula. There are so many words for this kind of meal, but truly “good” feels apt. Dug into with a knife and fork like a steak with yolk running into greens, this toast is practically perfect to me at any time of day. 

Eggs in Vinaigrette Toast

Serves 4

3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
Four 1 1/2-inch thick slices sandwich bread
4 large eggs
Sea salt and freshly ground black pepper
2 bunches arugula 

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

Tags: everyday cooking, eggs, toast, dinner, salad

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Comments (5)


about 1 year ago Bec42

My grandmother used to make this for me all the time when I was little, though she (& now I) just toasted the bread and then fried egg in/on it in a frying pan. We call it Egg in a well and it's one of my all time favorite simple meals. Will have to try this version


over 1 year ago Emily

This was a total disaster......there was not enough olive oil/vinegar mix, so I had to double it. My broiler burned one piece (admittedly, my broiler is terrible - it's gas and runs down the center of my oven instead of from one side to the other). Then the eggs slipped out through the bottom of the bread and didn't cook thoroughly. Any suggestions?


over 1 year ago holly dart



over 1 year ago Gaia Goodness Natural Foods

Wow! What a great recipe. I make "toad in the hole" quite often. I never ever thought to soak the bread in vinegar! Such an interesting flavor combination. I will definitely be trying this the next I make TNH. I have to say, simple is always better :) Great post!


over 1 year ago joan