Baked Egg Toast "Pleasant Breakfast"

1. 1 White breadpack 350 g ≈ $1.41 30 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Butterpack 180 g ≈ $1.60 12 g
4. 4 Wheat flour 20 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 35 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 20 ml
7. 7 Parsleypack 50 g ≈ $1.50 12 g
8. 8 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 425°F (220°C), lightly butter³ one side of each slice of bread

2. Place bread on a baking sheet, butter³-side up, and toast until golden

3. Remove the toast from the oven, flip to the browned side down, and set aside

4. Separate eggs² into yolks and whites¹, refrigerate the whites

5. Melt butter³ in a pan, stir in flour, and cook for 2 minutes

6. Gradually whisk in milk⁶ until smooth

7. Add sour⁵ cream, simmer on low heat while stirring constantly for 10 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.