How to toast bread in oven

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Baking a tray of Ham And Cheese Baked Eggs In Toast in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover Christmas and Easter ham.

Baking a tray of Ham And Cheese Baked Eggs In Toast in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover Christmas and Easter ham. As you’re getting ready for Easter dinner in a few weeks, you probably think of ham as the centerpiece. My parents always serve ham for Christmas and Easter alongside au gratin potatoes, green bean casserole, and honey butter dinner rolls. And much like Thanksgiving, there is usually leftovers the next day.

When you have leftover ham, that means you can have ham for breakfast. What goes better with ham than eggs and toast?

One of my favorite ways to order eggs is with a runny yolk, whether it’s sunny side up, over easy, or baked.

Rather than multi-task and make the eggs and toast separately, I merged them together in one recipe with Ham And Cheese Baked Eggs In Toast made in the oven.

Traditionally baked eggs in toast are made on the stovetop. However, when you are feeding multiple people (and/or too lazy to stand at the stove), it makes more sense to bake a tray and serve everyone at the same time. No more complaints about everyone not eating together or having the first few eggs in toast get cold while you’re finishing up the rest.

Baking a tray of Ham And Cheese Baked Eggs In Toast in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover Christmas and Easter ham. This dish has many names – toad in the hole, eggs in a basket, egg in a hole. I decided to go literal with baked eggs in toast. That way I don’t have to explain the name every single time I mention it (plus toad in the hole sometimes refers to sausage in batter. Seriously who invents this stuff?).

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Baking a tray of Ham And Cheese Baked Eggs In Toast in the oven means you can make several servings at once for breakfast, brunch, or brinner. Great way to use up leftover Christmas and Easter ham.First, you bake the bread. This ensures the toast is nice and crunchy when serving because it takes longer than baking the eggs. Who wants to eat soggy toast?

Next, crack an egg into the center of each slice, top with leftover ham, then finish baking. I also throw the bread rounds you cut out onto the tray so you have a crunchy dipping vessel.

Even though the recipe makes 6 servings, the good news is you can easily cut it down to as many as you’re going to eat. The cooking time and directions are the same no matter how many slices of toast you make.

  • Butter, for spreading
  • 6 slices white bread
  • 6 eggs
  • 1/4 cup chopped ham
  • 1/4 cup shredded cheddar cheese
  • Chopped parsley, for garnish
  1. Preheat oven to 375F. Lightly grease 2 cookie sheets with cooking spray.
  2. Butter bread on both sides. Cut out a 2 1/2 inch circle from the center of each slice. Place the cut out rounds on one tray. Place the slices on the second tray.
  3. Bake both trays for 4-6 minutes or until the bottoms are golden brown. Flip each piece to be brown side up.
  4. Crack an egg into the center of each bread slice. Top with ham and cheese.
  5. Bake both trays for 5-8 minutes or until the egg whites are set but the yolks are runny. If the rounds are getting too brown before the eggs are done, pull them from the oven.
  6. Garnish eggs with parsley and serve with rounds for dipping.

Even though the recipe makes 6 servings, the good news is you can easily cut it down to as many as you’re going to eat. The cooking time and directions are the same no matter how many slices of toast you make.

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Amount Per Serving: Calories: 162 Total Fat: 3g Carbohydrates: 22g Protein: 11g

Post updated 3/21/18

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