The traditional American Breakfast- Eggs on Toast gets a revamp! An amazing hors d’oeuvre to be served along with your cocktail!
Like seriously? Am I really talking about Eggs on Toast? How can it be a party food? It’s the American breakfast! Oh, please hold on before you arrive at a conclusion. Eggs on Toast can be served as a tasty appetizer too. Quick and easy to prepare and definitely goes with your drinks. You may want to try it.
Last day, I told you about how our cocktail parties are held. These formal affairs are finished off well before dinner and generally only soup and heavy snacks are served. Eggs on Toast is a pretty popular appetizer in our Fauji (Army) family. I have no idea how this traditional breakfast ended up as a cocktail appetizer. But I guess when you are posted to a remote location where you do not have the luxury of a bountiful market, shops or bakeries, you simply ought to be innovative and make the best out of it.
Hors d’oeuvre are appetizers, usually a small bit of savory food as fish, meat or cheese served atop crackers or toasts. Eggs are delicious and simple. You can make so many different dishes outta them, that too in a matter of minutes. Maybe, that’s the reason I have always loved eggs.
A little pep in your basic scrambled eggs and your Eggs on Toast Appetizer is ready. Grab your Bloody Mary or a Cognac and gobble these up.
Eggs on Toast | Cocktail Appetizer Recipe:
The traditional American Breakfast- Eggs on Toast gets a revamp! An amazing hors d'oeuvre to be served along with your cocktail!
Ingredients
- 4 eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 2 tbsp chopped spring onion whites / onion
- 2 tbsp chopped tomato
- 2 tbsp Spring onion greens
- 4 Bread slices
- Oil for frying
- 2 tbsp Tomato sauce, for garnish
Instructions
- Trim the bread slices and cut the slices into 4 pieces each.
- In a pan, heat oil and fry the bread pieces on both sides till light golden. Drain on absorbent kitchen towels and keep aside.
- In a pan, add a tbsp of butter and toss the onion and tomato in high heat for about a minute. Remove and keep aside.
- Using milk, prepare Scrambled Eggs as given in this recipe Scrambled Eggs .
- Arrange the fried bread slices on a serving plate. Top it with a little tomato-onion mixture, a generous amount of scrambled eggs, a dot of tomato ketchup in the middle and a spring onion green.
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I love eggs any time of day and this is definitely a MUST at all cocktail parties……
Sounds yummers, looks yummers too. Must try. Thank you.
https://natashamusing.com/2018/04/f-is-for-far-from-the-maddening-crowd-atozchallenge/
Thats an easy recipe and I like easy and quick recipes. One question, you mentioned milk in ingredients..where are we using it in the recipe?
Thanks, Deepa. I use milk while preparing the scrambled eggs. Please check the recipe for it. I have added the link as well. Thank you for pointing it out. I have updated the recipe accordingly. 🙂
I love eggs and those sound yummy. Fried bread and scrambled eggs – impossible to lose 🙂 Now I’m really craving eggs!
Tasha
Tasha’s Thinkings – Movie Monsters
Thanks, Tasha. I hope you try this out.
Now that I’ve got the husband to eat eggs, this I can make. Yay! 😀
Finally! Try and let me know?
Each time I visit your food blog, I end up feeling hungry and crave for the foods you write about! This recipe does sound easy and I am sure I can make it to serve myself on some weekend, along with my fav drink! 😛
Amazing!! 🙂
This is such an amazingly simple yet delicious recipe. I am a lousy cook but even I would be able to manage this.
I hope you try this one, Balaka. Thank you.
Now that’s a fantastic idea for a party food. It’s not only simple but healthy too. Will try it out for our next get together. 🙂
Amazing! Thanks.
Such a simple and tasty option 🙂 Never really thought of using eggs on toast as an appetizer but I can see how it works…
🙂 Thank you
Breakfast sandwiches are one of my favorite things and I like this appetizer interpretation. Yummy!
Thanks, Karen 🙂
Looks super yum.. definitely going to try it.thanks for the recipe
Thank you, Priya 🙂