Egg

My Favorite Fried Egg on Toast

June 20, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Here's why you should be a breakfast person, plus a recipe for your arsenal.

Egg on toast

Of the various camps people divide themselves into, one I am especially interested in is the “breakfast people” and the “not breakfast people.”  (I’ve heard it so many times, “oh, well, I’m not really a breakfast person.”)  

For years I didn’t eat breakfast at all, until some of my high school friends shamed me into it; I was sold by the idea of giving my metabolism a boost.  I started easy with a banana and milk, then graduated to granola with yogurt, and then one day I looked up and discovered I’d become obsessed with breakfast.

I may eat bread and cheese 7 days running for lunch, but my breakfasts will likely be varied and well planned. If I stay at your house, I will probably wake up early and make both of us breakfast, even if it’s Wednesday.

And that is why I’m here now, writing about breakfast. Because I think breakfast isn’t just the most important meal of the day, it’s also the most awesome.  

Frying egg

Sure there’s relatively solid science to suggest it’s healthier to start your day off with a little something, but I think even more important is the tone breakfast sets for the day. It’s your chance to start off right.  No matter how much you want to take a sledgehammer to your alarm clock, and maybe also to the people around you, if you take a moment to eat breakfast and at least pretend to be pleasant, you’ll have gained some solid culinary and social footing that can last you through the day.

Of course, I don’t expect everyone else -- or even anyone else -- to plan out new breakfast ideas with the zeal I do. That’s why I’m doing it for you! A word of warning: there will be eggs. Eggs are one of my perfect foods and breakfast is an excuse to eat them. But, there will also be yogurts, and nuts, and fruits, and vegetables, and fish, and grains. There will be speedy weekday breakfasts and more time consuming weekend breakfasts (that can be stretched into the week).  

Toast

Those will come. For now, let’s start simply with a fried egg on toast.  A fried egg on toast may seem dull, but there are few things as satisfying or sublime as a really good fried egg on toast.  It’s a breakfast that needs no innovation to make it great, just a little attention.  Here’s how I like to make mine, with a nicely crisped, runny egg and a faint whiff of spice.

Egg on toast

My Favorite Fried Egg on Toast

Serves 1

1 thick piece of a good rustic country-style bread
Good quality mayonnaise
A couple pinches of smoked paprika 
A generous pat of butter
1 egg (or 2 if you’re hungry)

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

Photos by Emily Vikre

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

59 Comments

Jose S. March 1, 2014
Jose', Hiding Out In The "Imagica"........I absolutely LOVE the homely way you have formatted your column.....it gives one a feeling of solidarity.....cozy and fuzzy and warm. It takes me back to my childhood......and the recipes.....marvellous!!!
 
Blissful B. June 27, 2013
I go on vacation and huge things happen. Congrats on the column, Emily! It's well deserved. I've been branching out on my own breakfasts and have come to love soup in the morning. It sounds strange, until you realize that only the US is quite so grain-focused at breakfast time. Throughout Asia, soup is the norm. I look forward to seeing what you come up with from week to week.
 
Author Comment
fiveandspice June 28, 2013
Thank you so much my dear!
 
TheWimpyVegetarian June 21, 2013
Love your new column!! What a terrific idea, and way for us to get more of your wonderful recipes!!
 
Author Comment
fiveandspice June 21, 2013
Thanks so very much Susan.
 
Midge June 21, 2013
Great column Emily! So happy to see breakfast getting some love.
 
Author Comment
fiveandspice June 21, 2013
Thanks Midge. Lunch was starting to get way too much attention, and we didn't want breakfast to feel left out...
 
Fairmount_market June 21, 2013
Lovely post and I'm so much looking forward to more. I agree that breakfast sets the stage for the day. In fact for weekday breakfasts, inspired by Heidi Swanson, I like to start a pot of oatmeal the night before. If you toast oats and grains in butter and then leave them soaking overnight, it fills the house with delicious buttery breakfast smells that greet you in the morning with the illusion of a leisurely weekend, and the oatmeal is ready in a flash.<br />http://food52.com/recipes/17624-scottish-oatmeal-breakfast-with-teff-grain-and-flax-seeds
 
Author Comment
fiveandspice June 21, 2013
That sounds wonderful! I'll have to give it a try. I definitely think one of the best things about a nice weekday breakfast is the feeling it gives you of very briefly being on vacation or it being the weekend. It's the best.
 
lapadia June 20, 2013
Yahoo, 5&S! Much luck on your new F52 adventure, keep the recipes rolling!
 
Author Comment
fiveandspice June 21, 2013
Thanks L.
 
Bevi June 20, 2013
Breakfast at our hotel in the Poconos was always a favorite, and eggs were the main feature: fried, poached with ham and fresh hollandaise; soft, medium and hard boiled; scrambled; and simple omelets with blueberry sauce and sour cream fit in there somewhere. Lox, eggs, and onions: scrambled and amassed on marble rye; eggs, potatoes and onions - served with a homemade tomato confit - baked eggs in a bed of spinach - it was always a delight. Pancakes, blintzes, crepes, waffles - breakfast was a big deal in our world. The oatmeal and cream of wheat crowd didn't suffer either. A favorite combination for many of our guests was oatmeal, crumbled bacon, and maple syrup. And it was all topped off with my grandmother's homemade breads and buns. What a way to nourish the body and the spirit.
 
lapadia June 20, 2013
Wow Bevi would have liked to stop by; but wait a minute, no Eggs on Pizza ;)
 
boulangere June 21, 2013
Breakfast is one of my favorite meals to think outside the egg and the toast, too, Bevi. And so you know, an egg baked on top of a pizza is, to me, one of life's great pleasures. I'd breakfast with the two of you any day.
 
krusher June 21, 2013
My all-time comfort food morning, brunch or even a light dinner for one is what I had this morning - 2 organic eggs whisked with dollop of cream, sprinkle of Maldon salt and lashings of freshly ground pepper, gently poured over my diced French shallots, chopped roasted clove of garlic, 2 sliced Swiss brown mushrooms and some wilting baby spinach leaves in my new small high-sided, non-stick frying pan. Cooked gently while stirring occasionally low heat until set (but a few minutes). This morning I draped it languidly over a toasted thick slice of quinoa and flaxseed bread. OMG. Like everyone, eggs do it for me!
 
boulangere June 21, 2013
Whew! Is it a little warm in here? Anyone else breathing a bit faster, feeling a bright flush rising? That's breakfast elevated to a whole new level of sensuality, krusher. If that's how your day begins, I can only imagine how the rest of it progresses.
 
krusher June 21, 2013
Going like a rocket!
 
Author Comment
fiveandspice June 21, 2013
Bevi, that sounds like my idea of heaven. Can I move in?! And totally agree about an egg atop pizza. So good. I'm sure I'll share my version one of these days. :)
 
boulangere June 21, 2013
One of the best ever has already been invented: http://food52.com/recipes/11913-pizza-eggs-on-greens
 
Ellen M. June 20, 2013
mmm emily...hope you love being back in MN. <br />I remember when you planned and prepped breakfast for the museum staff, and one guy, graphic arts, was a little concerned about the donuts...
 
Author Comment
fiveandspice June 21, 2013
Haha, concerned about the lack thereof! I remember that.
 
Pogie C. June 20, 2013
Eggs are wonderful! I just poached one yesterday for the very first time! Yummm and put it inside a half'd avocado...wow now that was pure delicious luxury!
 
Author Comment
fiveandspice June 21, 2013
Mmm. Yes. Egg and avocado is one of life's most delicious combinations.
 
Greenstuff June 20, 2013
Can't wait for the fish.
 
Greenstuff June 20, 2013
and the cool plates.<br />
 
LauriL June 20, 2013
I can totally see a fish breakfast using that cool plate from this debut article! I love sardines in the morning but usually just put them on water crackers. Time to get creative I guess!
 
Author Comment
fiveandspice June 21, 2013
Usually people say "eww" when I tell them I sometimes eat fish for breakfast. Glad to hear I'm not alone! My fish intake will have to wait for a little bit though because we get almost all of our fish from a friend who is a commercial fisherman, and he won't be back from Alaska for a month or two. But, it'll come!
 
Trena H. June 20, 2013
Now this is my idea of fast food! Well done.
 
Author Comment
fiveandspice June 21, 2013
Thank you.
 
BlueKaleRoad June 20, 2013
Love your new column, Emily! Breakfast is my favorite meal, anytime of day. And I adore eggs on toast - can't wait to try it with mayo and smoked paprika.
 
lapadia June 20, 2013
My favorite would be poached with a little mayo and smoked paprika.
 
Author Comment
fiveandspice June 21, 2013
Totally.
 
thirschfeld June 20, 2013
Awesome! I love fried eggs and toast. I have always enjoyed mayo with it but never thought about smoked paprika. Great idea!
 
krusher June 21, 2013
Actually I have seen the smoked paprika idea somewhere recently. Probably in one of the many thousands of excellent recipes in the burgeoning food52 recipe archives. Come to think of it, I think it comes from one of Bevi's recipes I believe. I must go away and check. Certainly an interesting addition and worth trying for a new twist.<br />
 
boulangere June 21, 2013
Smoked paprika is sort of the new crushed chile peppers.
 
krusher June 21, 2013
Sounds good to me. I travel with my sown stash of dried chile flakes. Now that I have discovered David Tanis has done the same thing for years, I flaunt this fact. I also travel with a sharp knife and a corkscrew.
 
boulangere June 21, 2013
I thought I was original in traveling with a Swiss Army Knife corkscrew/pocket knife tool. Note to self: add chile flakes to the kit.
 
Author Comment
fiveandspice June 21, 2013
Remind me to travel with you guys! Smoked paprika is definitely a thing these days (kind of like Sriracha - which is also delicious on a fried egg). I originally got the idea from the restaurant Saltie in NYC. They put a pimenton aioli on almost all their sandwiches, and I decided to try a (severely) simplified version with my fried egg sandwich and haven't looked back.
 
Dana S. June 20, 2013
Oh my! I do love egg on toast, but I've never tried with mayo. I'll have to give it a try very soon. (And I'm with you on breakfast - sets the tone for the whole day.)
 
Author Comment
fiveandspice June 21, 2013
Hear, hear!
 
LauriL June 20, 2013
This is such a great idea!! Especially because I start my day, coffee in hand, cruising through Food52 to see whats new!!!!
 
Author Comment
fiveandspice June 21, 2013
Now that sounds like a great way to start the day.
 
EmilyC June 20, 2013
Congrats on your new column, Emily! As someone who loves breakfast for dinner (esp on weeknights), I'm sure I'll be using your ideas for dinner too.
 
Brette W. June 20, 2013
Great point EmilyC -- me too!
 
Author Comment
fiveandspice June 21, 2013
Really great point!
 
Merrill S. June 20, 2013
Thinking this might make a good lunch too...
 
Author Comment
fiveandspice June 21, 2013
Absolutely. A lot of my breakfasts and lunches I find to be interchangeable, actually.
 
aargersi June 20, 2013
So let's review, if you come stay with us, you will prepare breakfast AND make the salad? And in return I will bring you beach towels poolside and grill all manner of foods? Have you bought your ticket yet??
 
Author Comment
fiveandspice June 21, 2013
Sure will! Let's make it happen (um, maybe after baby comes. Plus, you and I both know this northern girl wouldn't last 5 minutes in Texas in the summer. I'm smelling a winter vacation!).
 
Kristen M. June 20, 2013
Fried egg on toast and I go way back, but I've never thought about things like mayo and paprika. Now I am -- thank you! Can't wait to see what's next.
 
Author Comment
fiveandspice June 21, 2013
Time to give it a try!
 
Amanda H. June 20, 2013
Great debut, Emily! Can't wait for more. (And cool plate!)
 
Author Comment
fiveandspice June 21, 2013
Thanks Amanda. And the plate is one of my favorites. It's from Anthropologie, and I have another in a nicely not quite matching shade of grey.