Eggs on Toast

Quickly dipping toast in hot salted water rehydrates the bread's exterior without making it soggy, creating a tender base that contrasts with the crispy edges. The salt seasons the bread throughout while the brief water bath prevents the dry toast from absorbing too much moisture from the eggs. This technique, popular in early 20th-century cooking, ensures the toast remains structurally sound under wet toppings while providing a more pleasant eating texture than bone-dry toast.