No-Fuss Baked Egg Toast (Great for Company!)

Forget the omelet with the side of toast. Do the omelet on the toast. Baked egg toast, this is the power breakfast you've been waiting for. Let's do it. Since this is an egg recipe, we're gonna start with, well, eggs. First thing, preheat the oven to 375. We need about four eggs. Little pinch of kosher salt, black pepper, and then you can season the eggs however you like. I like a little heat, so I'm going for Aleppo pepper. Red pepper flakes are fine. And then a dash of sweet Spanish paprika. Whisk. I find whisking eggs very therapeutic. This is a great opportunity to use up any veggies you have on hand. I'm gonna start with some cherry tomato. No tomato left behind. Everything is going in this bowl with the eggs. Bell pepper, any color you want. If it's too big, maybe just half a pepper. Watch your finger. There we go, bell peppers go in. I'm gonna use some green onions. Trim them a little bit. Really good flavor. Chop them up. Some fresh parsley. Give them a good chop. A little bit of cheese. Feta makes it better. And always crumble your own feta. A little drizzle of extra virgin olive oil right in the egg mix. And just mix this party. Any bread you like, but I do like it a little bit thicker for this particular situation. You want it to be sturdy enough to handle this beautiful goodness that we put together. Little drizzle of some good extra virgin olive oil. You could use a brush or try this trick. Take your bread, because you don't want to waste it. No evil left behind here. And kind of push down on the middle part of your toast. Just a little bit to make room. Grab your omelet mixture right here. Here we go. Look at this beautiful goodness. Beauty. Whatever is left here, just go around and add it. See that? See what I did there? Omelet and toast all in one. Going in the oven, 15 minutes, so good. Aha! Check this out. I'm ready for breakfast, y'all. Oh, I tell you what. I could do this breakfast, lunch, or dinner. So good. Grab the recipe for baked egg toast over on TheMediterraneanDish.com. I will see you later, ciao. Oh yeah, if I take two, will anyone care?