CookEat Recipe

Fried Eggs on Toast

Name: Fried Eggs on Toast
Ingredients: 6 Slice Bread — SIX slices of plain bread toasted golden as rounds THREE inches in diameter.; 6 Slice Pork — SIX THIN slices of RAW lean UNSALTED UNCURED fresh pork hind leg, selected as the ham product; not cooked ham or cured raw ham.; 12 Pasteurized shell egg — TWELVE commercially pasteurized INTACT SHELL eggs, TWO whole eggs cracked into EACH of six frying batches; no liquid whole-egg product or volume conversion.; 6 Teaspoon Butter — Butter for six egg batches, one tsp EACH if “repeat same five times” applies fully; source unit: teaspoon; 6 Saltspoon (source measure) Salt — Salt total if each two-egg batch repeats first seasoning; source unit: saltspoon; 3 Saltspoon (source measure) Pepper — Pepper total if each two-egg batch repeats first half-saltspoon; source unit: saltspoon

Six three-inch ham toasts, each topped with two fried eggs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1089. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select raw unsalted uncured pork hind-leg slices and pasteurized intact-shell eggs; retain 71°C pork and 74°C egg controls. The chosen complete-reset interpretation uses fresh butter and seasoning for each of six two-egg batches. Limites : Ham slice mass/thickness, toast fit, actual cooking duration, butter loss and diners remain unknown. Complete-reset repetition is the declared interpretation of historically ambiguous wording.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Toast six three-inch round bread slices golden. Broil six thin slices of raw lean UNSALTED UNCURED fresh pork hind leg, using one minute EACH side as the historical guide and continuing to 71°C. Put one cooked slice on each toast and trim to fit.
Step 2
For EACH of six batches, heat a FRESH teaspoon butter in a small pan, add TWO pasteurized INTACT SHELL eggs, cracked whole into the pan, season with ONE saltspoon salt and HALF saltspoon pepper, and fry using three minutes as a guide while verifying 74°C. Put both eggs on ONE ham toast. Repeat FIVE times for twelve eggs on six toasts and serve very hot. These repeated quantities are the declared complete-reset interpretation, not an assertion that the historical wording is unambiguous.

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