Egg Toastie
Experience the comforting taste of a classic Egg Toastie, passed down from my mum’s kitchen. It’s creamy, buttery and cheesy, combining the simple flavors of eggs, cheese, butter and scallions, all between slices of golden-brown toasted bread.
Ingredients
Creating this Egg Toastie requires simple, readily available ingredients:
- Eggs: The centerpiece of this recipe, eggs deliver a rich, hearty foundation.
- Scallions: Their delicate crunch and mild flavor elevate the toastie’s texture and taste.
- Mild Cheddar Cheese: While my mum traditionally uses brands like Amul, Vijaya, or Britannia, for those outside of India, any mild cheese will work wonderfully.
- Butter: Ensure it’s softened for easy mixing with the egg, and keep some extra on hand for frying, which gifts the bread its golden hue.
- Salt & Black Pepper: These fundamental seasonings accentuate and balance the flavors.
- Sandwich Bread: Go with your favorite brand, ensuring it’s fresh and soft for the perfect toastie experience.
Expert Tips
Egg Peeling Hack: To make the peeling process even smoother, first tap the boiled eggs on both ends, then peel them while they’re submerged in cold iced water. This method greatly reduces the chances of tearing the egg white.
Cooking on Low Heat: Ensure you maintain a low to medium heat when frying the sandwich. This ensures the bread gets a golden crust without burning, and the cheese has enough time to melt perfectly inside.
Buttering Technique: When frying, spread butter on the outer sides of the sandwich rather than melting it in the pan. This method helps provide a golden crust on the bread.
Storage and Leftovers
Storing Egg Mixture: If you’re preparing in advance or have leftover egg mixture, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to make a toastie, simply spread the mixture onto your bread and follow the cooking instructions.
Storing Prepared Toasties: If you’ve already made your egg toasties and have leftovers, let them cool to room temperature. Once cooled, wrap them tightly in aluminum foil or store in an airtight container. They’ll keep well in the refrigerator for up to 2 days.
Reheating: For the best results, reheat the toasties in a toaster oven or conventional oven set to 350°F (175°C). Warm them until they’re heated through and regain their crispness, which should take about 8-10 minutes. Alternatively, you can reheat them in a skillet over medium-low heat, ensuring both sides get crispy. Using a microwave isn’t recommended, as it can turn the bread soggy.
I don’t have an Instant Pot. How can I boil the eggs?
No worries! To boil eggs without an Instant Pot:
- Place the eggs in a saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs.
- Place the saucepan on medium heat and bring the water to a rolling boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 6-8 minutes.
- After boiling, immediately transfer the eggs to a bowl filled with cold water and ice to halt the cooking process.
More Sandwich Recipes You May Like:
Egg Toastie
Equipment
- Instant Pot
Ingredients
- 4 eggs
- 1 handful scallions sliced
- 200 grams mild cheddar cheese such as Amul, Vijaya, or Britannia, grated
- 1 teaspoon butter softened (plus extra for frying)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 slices sandwich bread
Instructions
- Start by placing the trivet inside the Instant Pot. Lay 4 eggs on it. Pour one cup of water. Secure the lid and ensure the vent is sealed. Cook on high pressure for 4 minutes. After cooking, quickly release the steam by turning the vent to the venting position. Once depressurized, remove the lid.
- Immediately transfer the eggs to a bowl filled with cold water and ice. Let them sit for 4 minutes.
- For easier peeling, tap the eggs on a board on both ends. Gently proceed to peel the eggs inside the bowl with the cold iced water.
- In a separate bowl, add the peeled eggs, salt, pepper, butter, and cheese. Mash the ingredients using a fork until you get a chunky mixture. Now, fold in the sliced scallions.
- Lay two slices of bread on a board. Spread a portion of the egg mixture onto one slice and then top with the other slice.
- In a cast iron pan, melt a knob of butter over medium heat. Once the butter is sizzling, add the sandwich. Press it down gently using a spatula. Reduce the heat to low and cover the pan with a lid. Cook until the bottom slice turns golden brown. Before flipping, lightly butter the upper slice. Flip and continue to cook until the other side is also golden brown. Repeat until each sandwich is cooked, and serve them hot.
