During our recent trip to Tokyo in June, we had breakfast at one of the western cafe chains, Pronto. The cafe was just one block away from the hotel we stayed. My nephew ordered one such egg toast:
I didn't have a chance to try it, as we were all busy with the individual sets that we ordered for ourselves. After returning from the trip, I have been wanting to try to replicate this...however, I wasn't sure how the egg could set nicely on the bread toast. It remained a mystery to me until I came across a cookbook on the various ways to eat a bread toast. Although there is no specific recipe in that cookbook that teaches you how to make this egg toast, somehow, I got the idea and came up with my own version below:
I am not sure about the taste, but it did look quite close to the original version. If you are interested, here's how I went about it:
Place a thick toast (I used Breadtalk's thick loaf) on a baking tray, cut the four sides (but don't cut through) to get a square in the middle. With fingers or the back of a spoon, press and flatten the bread in the middle. Place a slice of cheese, press it down a little, and place an egg on it. Bake in a toaster or an oven, until the egg is set...depending on how cooked you like your egg to be. Sprinkle with some pepper and dried parsley's and serve. (To prevent the sides of the toast from getting browned faster than the egg, I spreaded some butter on the sides...it helps.)
My younger boy doesn't really like sunny-side-up, so I lightly beaten an egg and poured it over. The beaten egg became watery, unlike the sunny-side up since egg white is thicker. As such, I had to be extra careful when transfering the baking tray to the toaster, making sure the egg didn't spill over the sides.
Here's how the scrambled egg version looked like.
Too bad, my boy didn't like this scramble egg version either...he finds it too eggy and cheesy.
As for me, I prefer the sunny-side-up version better :)
I didn't have a chance to try it, as we were all busy with the individual sets that we ordered for ourselves. After returning from the trip, I have been wanting to try to replicate this...however, I wasn't sure how the egg could set nicely on the bread toast. It remained a mystery to me until I came across a cookbook on the various ways to eat a bread toast. Although there is no specific recipe in that cookbook that teaches you how to make this egg toast, somehow, I got the idea and came up with my own version below:
I am not sure about the taste, but it did look quite close to the original version. If you are interested, here's how I went about it:
Place a thick toast (I used Breadtalk's thick loaf) on a baking tray, cut the four sides (but don't cut through) to get a square in the middle. With fingers or the back of a spoon, press and flatten the bread in the middle. Place a slice of cheese, press it down a little, and place an egg on it. Bake in a toaster or an oven, until the egg is set...depending on how cooked you like your egg to be. Sprinkle with some pepper and dried parsley's and serve. (To prevent the sides of the toast from getting browned faster than the egg, I spreaded some butter on the sides...it helps.)
My younger boy doesn't really like sunny-side-up, so I lightly beaten an egg and poured it over. The beaten egg became watery, unlike the sunny-side up since egg white is thicker. As such, I had to be extra careful when transfering the baking tray to the toaster, making sure the egg didn't spill over the sides.
Here's how the scrambled egg version looked like.
Too bad, my boy didn't like this scramble egg version either...he finds it too eggy and cheesy. 
As for me, I prefer the sunny-side-up version better :)
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