V0: described, not machine-verified
Toast with Eggs
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Ingredients
- Egg1
- salt, pepper, and dried mintto taste
- toast1 slice
- Butteras needed
- green pepper, shredded cheese, and olives (for garnish)to taste
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 230, protein 10, fat 14, carbs 16, fiber 1, sugar 2
Original steps
- Whisk the egg and season with a little salt, pepper, and mint.
- Dip the slice of toast into the egg and let it sit for a moment to soak, then carefully flip it to the other side until the egg is fully absorbed.
- Place butter in a small non-stick pan and heat it, then carefully place the toast in the pan over low heat.
- After a short while, carefully flip it to the other side until both sides turn golden brown, then remove and place on a plate.
- Garnish using small slices of green pepper with shredded Romano cheese and sliced olives; alternatively, you can spread the toast with any type of cheese and top with luncheon meat slices, green pepper slices, and olives around it.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking