Pillowy Shokupan Breakfast Toast
Thick-cut slices of impossibly fluffy Japanese milk bread are toasted until the edges turn golden and crisp while the interior stays cloud-soft and airy. Topped with a generous pat of butter that melts into every pore, this is the breakfast toast experience elevated to an art form.
Ingredients
- 2 thick slices shokupan (Japanese milk bread), cut 1.5 inches thick
- 2 tablespoons unsalted butter, softened (for spreading)
- 1 tablespoon unsalted butter (for the pan)
- 2 eggs
+ 8 more ingredients
Instructions
Allow the shokupan slices to sit at room temperature for a few minutes. Score a shallow grid pattern into one side of each slice using a knife, cutting about 1/4-inch deep. This helps the butter absorb into the bread.
Spread a generous layer of softened butter across the scored side of each bread slice, pressing it into the grooves.
Place the buttered bread slices scored-side up in a toaster oven or under a broiler. Toast at 400F for 4-5 minutes until the top is golden and crispy while the interior remains soft and pillowy.
While the bread toasts, cook the bacon in a skillet over medium heat until crisp, about 5-6 minutes. Remove to a paper towel-lined plate and keep warm.
In the same skillet with the bacon fat, reduce heat to medium-low. Add 1 tablespoon of butter. Crack the eggs into the pan and season with salt and pepper. Cook sunny-side up until the whites are just set but the yolks remain runny, about 3 minutes. Add the heavy cream around the edges for extra richness.
Arrange the mixed greens on serving plates. Place the golden toast alongside, followed by the bacon and eggs.
Serve with Kewpie mayonnaise and ketchup on the side. Optionally, offer strawberry jam or honey for a second piece of toast.
Nutrition Estimate
Per serving • Estimated by Blinner AI