Toasted Cornbread and Eggs

Serves: 4

I loved it when my mother would make cornbread. Leftovers were thrown in the toaster oven in place of toast for breakfast. Here’s my play on a childhood favorite. We’ve buttered the corn bread – yes again! – and broiled it caramelizing the sweet bread. Topping it with a fried egg and a touch of green onion rounds out this salty sweet dish. Simple, quick and tasty!


  • 8 slices of day old corn bread
  • 8 eggs
  • 2 green onions
  • 4 tbsp of butter
  • Salt and pepper
  • EVOO for frying

Prep It:

  • Preheat the oven to 450F and heat a non stick skillet
  • Lightly butter the slices of cornbread on each side and place the slices on a foil lined baking sheet.
  • Chop the green onions (greens only) and set aside.

Cook It:

  • Set the oven to broil, place the corn bread in the oven until they’re golden brown. Don’t leave the bread unattended; the broiler works quickly!
  • Once the bread is toasted, prepare the eggs. Pour a bit of EVOO into the preheated pan. Fry the eggs either sunny side up or over easy.
  • Place one fried egg on top of each corn bread slice.  Sprinkle the eggs with a touch of salt and pepper and top with the green onions.

Serve It:

  • These little treats make a great breakfast. Serve with a side of peppered bacon and a big mimosa.
  • Change it up!
    • Try sprinkling the eggs with a bit or parmesan cheese for a salty cheesy kick.
    • Swap out green onions for diced red bell pepper.

5 thoughts on “Toasted Cornbread and Eggs

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