Eggs in Vinaigrette Toast

March 18, 2014

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

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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

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Bec42 June 17, 2014
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
Emily May 28, 2014
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?
holly D. May 3, 2014
Gaia G. March 22, 2014
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!
joan March 18, 2014