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Rye toast with eggs
Also known as eggs on rye · rye bread with eggs · rye toast and egg
Dense, sour rye bread with eggs on top. The bread is the flavour — everything else is there to sit on it.
Typical serving
380 kcal
usually 290–480 kcal
 Protein | 22 g |
|---|---|
 Carbs | 34 g |
 Fat | 17 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 4 slicesdense rye bread
- 4eggs
- 20gbutter
- 1 handfulchives or dill
- to tastesalt and pepper
Method
4 steps
grill · 4mRye toasted dry rather than buttered first — it is dense enough to burn on the outside while the middle stays cold otherwise.
boil · 8mEggs into already-boiling water for six and a half minutes, then straight into cold so they stop.
fold · 1mButter onto the hot toast so it melts in.
finish · 2mEggs halved over the top, salt, pepper, herbs. The bread is the flavour here — everything else is sitting on it.
Worth knowing
Rye is leavened with a sourdough starter because it lacks the gluten to hold a yeasted rise on its own. The sourness is a structural necessity.
Rye retains more of its fibre through milling than wheat typically does.
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