Egg and Cheese Toasts
A delightful breakfast combining crispy bread, creamy eggs, and melty cheese, perfect for any morning.
Ingredients
Main Ingredients
- 4 slices thick bread (sourdough or white)
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk or cream (optional) to loosen eggs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives or parsley (optional) for garnish
- as needed olive oil or cooking spray for greasing
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
- Prepare the bread: using a rolling pin or the back of a spoon, gently press the center of each slice to create a shallow well to hold an egg.
- Spread a little softened butter on each slice and place on the prepared baking sheet.
- Crack one egg into each bread well. If desired, whisk the eggs with milk and pour carefully into the wells instead of whole eggs for a softer texture.
- Season each with a pinch of salt and black pepper.
Cooking
- Sprinkle about 1/4 cup shredded cheddar cheese over each egg-topped toast.
- Drizzle a little olive oil if you like extra crisping at the edges.
- Bake in the preheated oven for 8–12 minutes, until egg whites are set and yolks reach your desired doneness and the cheese is melted and lightly golden.
- Remove from oven and let cool for 1–2 minutes.
Serving
- Garnish with chopped chives or parsley and serve warm. Enjoy immediately for best texture and flavor.
Notes
For best results, keep an eye on the eggs during cooking to ensure they reach your preferred doneness. You can customize the recipe with different cheeses or add vegetables.