One Sheet Pan Baked Egg Toast

This super easy One Sheet Pan Egg Toast has egg, cheese, bread and vegetables, and the best part is it only takes five minutes of hands-on time to create a complete breakfast. 

I love a good, hearty breakfast. I’m a huge fan of things like warm toast completes with greens for breakfast. With 3 schooling kids at home, I try my best to shorten meal preparation time. Who has the time to stand beside the pan and flip the bread slices one by one? 

So I thought, I’d share a quick and easy way to make sure your family gets a hearty breakfast to start their day. This One Sheet Pan Egg Toast only requires 5 minutes of hands on time, leaving you ample time to get everyone ready to get out the door.

The cheese in this recipe is completely optional. You can also get a little more creative and add some spices to toast like garlic powder, onion powder, or herbs.

If you are really feeling fancy, throw in some veggies like thinly sliced bell pepper and chopped onions. It may takes a little extra effort but you can always prepare this in advance. 

I have also prepared a step-by-step video for you, enjoy cooking!

One Sheet Pan Baked Egg Toast
  • 4 slices of loaf bread
  • 2 eggs
  • 4 tbsp shredded cheddar
  • 1 tbsp butter
  • dried parsley
  • cherry tomatoes
Cooking Directions
  1. Preheat the oven to 180C. Warm the sheet pan for a minute in the oven.
  2. Butter the sheet pan evenly by moving around the butter on the pan. Cold butter melts as it gets into contact with warm sheet pan.
  3. Beat 2 eggs in a shallow dish. Season with a pinch of salt.
  4. Dip bread in egg mixture, turning to coat both side evenly.
  5. Place the bread on the sheetpan and repeat for the remaining bread slices.
  6. Sprinkle the bread with some shredded cheddar and dried parsley.
  7. [optional] Put some cherry tomatoes at the side.
  8. Bake in preheated oven for 6 minutes.

Spring onion curls are in fact very easy to make. With a simple little trick, it transforms the most plain-looking dish into a fancy-looking one.

Since young, watching my mom making these spring onion curls has been one of the most amazing things. I always wondered how the spring onion strips curled up after a few minutes of water bath. 

And now I have learnt the science behind it. 

Turns up, spring onion has cells with thick cell walls on the outer side, while cells with very thin and pliable cell walls on the inner side. Once soaked in water, the thin-walled cells absorb the water and expand, while the thick-walled cells cannot (because of their thick cell walls). This introduces an asymmetry that results in the curl!

I have prepared a step-by-step video for you, enjoy cooking!

Spring Onion Curls
  • spring onion
  • a bowl of ice water
Cooking Directions
  1. Cut the spring onions into at least 2 inches length.

  2. Slice the spring onions lengthwise thinly.

  3. Place the spring onion strips into a bowl of ice water and let it sit for around 5 minutes.

  4. Stir in curry powder, soy bean paste and dark soy sauce. Mix well.
  5. Pour in 1/4 cup of clam juice (if using frozen clam), or plain water (if using fresh clam).
  6. Remove from water, shake off excess water and garnish on your dish.

Kam Heong Lala (Golden Fragrant Clam)

 Kam heong (金香) is Cantonese dialect and literally translate to golden (kam) and fragrant (heong).

Originating from Malaysia, this dish incorporates ingredients from Malay, Chinese, and Indian cooking, showcasing the country’s unique culinary style of mixing cultures and ingredients.

Kam Heong dishes get their distinctive flavour from curry leaves and curry powder. A fusion of aromatics and succulent meat, coupled with the clam juices, it is known for its deep and rich fragrant that is super umami. 

The aromatic spice blend is versatile, it is  also great for stir frying crabs, chicken, and prawn. It goes really well with white rice.

I have prepared a step-by-step video for you, enjoy cooking!

Kam Heong Lala

  • 500g clams (fresh or frozen)
  • 2 shallots, minced
  • 2 garlic, minced
  • 1cm ginger, minced / grated
  • 1/2 tbsp dried shrimp, rinsed
  • 1/2 tsp curry power
  • 1/2 tsp soy bean paste (taucu)
  • 1 tsp dark soy sauce
  • 1 handful curry leaves
  • 1 tbsp cornstarch
  • 1 red chilli, cut (optional)
Cooking Directions
  1. Preheat a large saute pan, add 2 tbsp of cooking oil.
  2. Stir fry dried shrimp until it turn golden brown and fragrant.
  3. Add in garlic, ginger and shallot, stir fry for another minute until fragrant.
  4. Stir in curry powder, soy bean paste and dark soy sauce. Mix well.
  5. Pour in 1/4 cup of clam juice (if using frozen clam), or plain water (if using fresh clam).
  6. Stir in curry leaves and add clams. Let it simmer for 2 minute.
  7. Meanwhile, make a cornstarch slurry by mixing 1 tbsp cornstarch with 1 tbsp water. Pour into the pan and stir until the sauce is slightly thickened.
  8. Add cut chilli (optional) and give it a stir.
  9. Remove from heat and serve immediately.

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