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| Main Ingredients | Eggs, Brown bread slices |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 0-5 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients
- 4 eggs
- 8 brown bread slices
- Oil to shallow fry
- Salt to taste
- Crushed black peppercorns to taste
- Cream cheese as required
- Cherry tomatoes to serve
- 4 sprigs of fresh curly parsley
Method
- Place a round cookie cutter in the centre of each bread slice and cut out roundels. Retain the outer border of the slices.
- Heat a non-stick pan, place the bread roundels and the outer border of the slices in it and toast till golden brown and firm. Remove them from the pan and set aside.
- Break one egg at a time into a bowl.
- Heat oil in a non-stick pan. Place one outer border in the pan and gently pour some of the egg white into the cavity in the centre. Gently place the egg yolk in the centre. Sprinkle salt and crushed peppercorns, cover and cook till the egg yolk is firm.
- Apply cream cheese over toasted bread roundels.
- Add 6 cherry tomatoes to the pan in which the egg is cooking, cover and continue to cook for 2-3 minutes.
- Transfer the bread with the egg on a serving plate, arrange two bread rounds and the cherry tomatoes and serve immediately garnished with a parsley sprig.
- Cook the remaining eggs and bread slices similarly.
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