Onion and Egg Toast

Ingredients

• Sliced Bread1 slice (40 g)
• Onion1/4 count (38 g)
• Butter1/3 tablespoon (10 g)
• Oil1 teaspoon (3 ml)
• Egg1 count (55 g)
• Parsley1 tablespoon (4 g)
• Flour1/2 tablespoon (4 g)
• Milk1/4 cup (60 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot filled with boiling water and boil for 10 minutes. Remove, drain, peel and chop. Set aside.

2. 2

   Step 2

   Meanwhile, place a pan over high heat. Once heated, add the bread, lower the heat to medium and toast on both sides.

3. 3

   Step 3

   Simultaneously, slice the onion and chop the parsley.

4. 4

   Step 4

   Pour the oil in a pan over medium heat and add the onion and a pinch of salt. Stir-fry for 5 minutes or until softened. Set aside.

5. 5

   Step 5

   For the white sauce: Melt the butter in a pan over medium heat. Add the flour and stir with a wooden spoon. Cook for a few minutes.

6. 6

   Step 6

   Gradually add the warm milk, stirring constantly until desired consistency. Season with nutmeg and salt.

7. 7

   Step 7

   Place the toast on a plate, top with the onion and half of the chopped hard-boiled egg. Cover with the white sauce and the remaining chopped hard-boiled egg and parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Onion and Egg Toast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.