Baked Eggs on Toast

Dipping the toast in hot salted water before buttering prevents it from becoming overly dry in the oven while maintaining structural integrity—the brief soak hydrates the bread just enough to stay tender without becoming soggy. The gravy or cream sauce acts as a heat conductor and protective barrier, allowing the eggs to cook gently and evenly from all sides, creating tender whites and perfectly set yolks. Baking in a hot oven sets the eggs through gentle, even heat distribution rather than direct stovetop contact, preventing rubbery texture.