Ingredients
To make this Veggie-Stuffed Egg Toast, you’ll need the following ingredients:

• 2 slices of bread
• 1 egg
• Green peas – a handful (about 30g)
• Green onion – finely chopped (2 tablespoons)
• Corn – a handful (about 30g)
• Salt and pepper – to taste
• Butter – 1 tablespoon (for toasting the bread)

Optional Additions:

• Shredded cheese for extra flavor
• A dash of chili flakes for heat
• Fresh herbs like parsley or cilantro for garnish

Making It Step by Step

Step 1: Prepare the Vegetables

Before you start cooking, gather and prepare the vegetables. If you are using frozen green peas and corn, make sure they are thawed. You can blanch them quickly in boiling water for 1-2 minutes to soften them, then drain and set aside.
Finely chop the green onions. If you’re adding any additional vegetables or herbs, chop them as well.

Step 2: Prepare the Egg Mixture

In a small bowl, crack the egg and beat it lightly with a fork or whisk. Add the green peas, corn, and green onions to the egg mixture. Season with salt and pepper to taste. You can also add a sprinkle of shredded cheese or herbs at this point if you’d like extra flavor. Mix everything well until the vegetables are evenly distributed in the egg.

Step 3: Prep the Bread

Take the two slices of bread and, using a knife, carefully cut out a square or circular hole in the center of each slice. The hole should be large enough to hold the egg mixture, but make sure to leave enough bread around the edges so the toast stays intact. Save the cut-out portions to toast alongside the bread for a crunchy addition.

Step 4: Toast the Bread

Heat a non-stick skillet or frying pan over medium heat. Add the butter and let it melt, spreading it around the pan evenly. Place the bread slices in the pan and let them toast for about 1-2 minutes on one side until they are golden brown. You can also toast the bread cut-outs at the same time.

Step 5: Add the Egg Mixture

Flip the bread slices over and reduce the heat to low. Carefully pour the egg mixture into the hole of each slice, making sure the vegetables are distributed evenly. If the mixture spills over the sides a little, that’s okay. Cover the skillet with a lid and cook for about 3-4 minutes, or until the egg is fully set and cooked through.

Step 6: Serve the Toast

Once the eggs are cooked, remove the toast from the pan and place it on a plate. Add the toasted bread cut-outs on the side for an extra bit of crunch. Garnish with additional green onions, a sprinkle of pepper, or fresh herbs if desired. Serve immediately while hot.

Cooking Tips

• Bread Selection: You can use any type of bread for this recipe, but thicker slices (like sourdough or whole grain) work best as they hold the egg mixture better without getting soggy.
• Egg Mixture Customization: Feel free to add other vegetables or ingredients to the egg mixture. Bell peppers, tomatoes, or spinach are great options. You can also add grated cheese like cheddar or mozzarella for extra richness.
• Even Cooking: Keep the heat low while cooking the egg-stuffed toast. This allows the eggs to cook through without burning the bread. Covering the pan with a lid helps the eggs cook evenly.
• Alternative Cooking Method: If you prefer, you can cook the toast in the oven instead of on the stovetop. Preheat the oven to 180°C (350°F) and bake the toast for about 10 minutes, or until the eggs are set.

Storage

• In the Refrigerator: If you have leftovers, you can store the Veggie-Stuffed Egg Toast in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the toast in a preheated oven for a few minutes or microwave it until warm.
• In the Freezer: It’s not recommended to freeze this dish, as the bread and eggs may become soggy when thawed.

Nutritional Facts (Per serving, based on 1 serving)

• Calories: Approximately 250 kcal
• Protein: 10g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 3g
• Sugars: 3g
• Calcium: 5% of the recommended daily intake
• Iron: 8% of the recommended daily intake

FAQs

1. Can I use other vegetables in the egg mixture?
   Yes! This recipe is highly customizable. You can add bell peppers, spinach, diced tomatoes, or even mushrooms to the egg mixture. Just be sure to chop them finely so they cook evenly with the egg.
2. Is there a way to make this dish dairy-free?
   Yes, you can make this recipe dairy-free by using a plant-based butter substitute or oil for toasting the bread. Additionally, you can skip the cheese or use dairy-free cheese if desired.
3. What type of bread works best for this recipe?
   Thick-cut bread like sourdough, whole wheat, or multigrain works best for this recipe, as it holds up well when filled with the egg mixture. However, regular white or brown sandwich bread will also work in a pinch.
4. Can I make this recipe gluten-free?
   Absolutely! Simply use gluten-free bread in place of regular bread. Make sure the other ingredients are also gluten-free, especially if you’re adding any pre-made seasoning blends.
5. Can I make this ahead of time?
   While this recipe is best enjoyed fresh, you can prepare the egg mixture in advance and refrigerate it for up to 1 day. When you’re ready to cook, simply pour the mixture into the prepared bread and cook as instructed.

Conclusion
Veggie-Stuffed Egg Toast is a quick and nutritious dish that’s perfect for breakfast, brunch, or even a light meal. It’s packed with protein from the egg, fiber from the vegetables, and healthy fats from the butter, making it a balanced meal to start your day. The combination of buttery toast, creamy egg, and sweet corn with peas provides a delightful mix of flavors and textures. This recipe is versatile enough to be customized with your favorite vegetables, cheeses, or herbs, making it a go-to for busy mornings. Easy to prepare, full of flavor, and satisfying, this Veggie-Stuffed Egg Toast is bound to become a household favorite!