Broiled Eggs on Toast with Orange & Nutmeg
A classic Anglo-Indian breakfast dish where eggs are baked directly onto buttered toast, finished with a unique combination of fresh orange juice and grated nutmeg.
Ingredients
- 2 slices Thick slices of white bread (crumb only, crusts removed if desired)
- 2 tbsp Butter, softened
- 4 whole Large eggs
- 1 tbsp Fresh orange juice
- 0.25 tsp Nutmeg, freshly grated
- 1 pinch Salt
- 1 pinch Black pepper
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Instructions
- 1Preheat your oven to 400°F (200°C). Lightly toast the bread slices in a toaster or under the broiler until just pale gold.
- 2Generously butter the toasted bread. Place the slices into a shallow, oven-safe dish. Ideally, use a dish that fits the bread snugly to prevent the egg whites from running off too much.
- 3Carefully crack the eggs directly onto the buttered toast (2 eggs per slice). Season lightly with salt and pepper.
- 4Place the dish in the oven. Bake until the whites are set and opaque, but the yolks are still runny. If your oven has uneven heat, rotate the dish halfway through cooking.
- 5Remove from the oven. Immediately squeeze fresh orange juice over the eggs and grate fresh nutmeg on top. Serve directly in the baking dish.
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