Egg and Cheese Toasts Recipe

Ben Carraoli

Egg and Cheese Toasts Recipe

I made these egg and cheese toasts on a lazy morning when I wanted something comforting but still a little special. The smell of warm bread, melted cheese, and softly cooked eggs instantly made my kitchen feel cozy. I love how simple the ingredients are, yet the result tastes like something you’d order at a café.

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Prep Time 10

Cook Time 15

Servings: 2

Ingredients Method Notes

Ingredients

Bread slices – 4 slices Use thick-cut bread like sourdough or whole wheat because it holds the egg mixture without getting soggy.
Eggs – 4 large Fresh, large eggs give better structure and a richer flavor when baked.
Cheese – 1 cup freshly grated (Cheddar, mozzarella, or a blend melts smoother and tastes better when grated fresh.)
Butter – 2 tablespoons softened (Softened butter spreads easily and keeps the toast crisp and flavorful.)
Milk or cream – 2 tablespoons Milk keeps the eggs light, while cream makes them richer and creamier.
Salt – ¼ teaspoon Enhances the natural egg flavor and balances the cheese.
Black pepper – ¼ teaspoon Adds gentle heat and depth; freshly ground works best.
Optional toppings – as needed Herbs, chili flakes, or green onions add freshness and extra flavor.

Method

Start by preheating your oven to 375°F (190°C). Place the bread slices on a baking sheet and lightly butter each one. Using the back of a spoon, gently press the center of each slice to create a shallow well. This helps hold the eggs without spilling.
In a small bowl, whisk the eggs with milk, salt, and black pepper until well combined. I like mixing gently so the eggs stay tender. This mixture ensures even cooking and a soft texture.
Sprinkle a small amount of grated cheese into each bread well before adding the eggs. This creates a cheesy base that melts into the bread. It also prevents the egg from soaking in too quickly.
Carefully pour the egg mixture into each bread well. Go slowly to avoid overflow. Top with the remaining cheese so it melts beautifully on top.
Place the baking sheet in the oven and bake for 12–15 minutes. The whites should be set while the yolk stays slightly soft, unless you prefer fully cooked eggs. Keep an eye on them to avoid overbaking.
Once baked, remove the toasts and let them rest for a minute. Add herbs, chili flakes, or pepper if you like. Serve warm for the best flavor.

Notes

I always toast the bread lightly before adding eggs if I want extra crunch.
I use room-temperature eggs so they cook evenly in the oven.
I don’t overload the cheese because too much can make the toast greasy.
I like adding a tiny pinch of salt on top right after baking for extra flavor.
I’ve found that using a toaster oven gives more even browning than a large oven.