Birmingham-style eggs and tea toast

Method

1. 01

   Easy to prepare, super fast and at the same time very tasty and hearty breakfast option. Eggs are necessarily from the yolk, dipping into it toasted pulp. Toast jam to take any, and boiled condensed will be even more delicious and sweeter.

2. 02

   1. For cooking, you will need eggs, bread (toast or brick), a tea bag, sugar, berry jam, butter, salt and pepper to taste.

3. 03

   2. Brew 50 ml of boiling water bag of tea, add sugar.

4. 04

   3. Make tea with 1 egg.

5. 05

   4. Chop bread as follows: for toast triangulars, for scrambled eggs: cut from bread soft, so that the frame remains intact.

6. 06

   5. Pour an egg-tea mixture of 2 triangular bread for 3 minutes.

7. 07

   6. Heat the butter in the pan. Roast on one side toast, pulp and bread "frame" until golden.

8. 08

   7. Turn the bread over. In the frame carefully pour 1 egg.

9. 09

   8. Smear and pepper the egg to taste. Put jam on one of the pieces.

10. 10

    9. Close the lid and hold for about 2 minutes. The yolk should remain liquid, and the protein should be fully grasped. Serve hot to the table.