Toasty Egg and Cheese Delight Recipe
A perfectly balanced, crispy-on-the-outside, gooey-on-the-inside Toasty Egg and Cheese Delight — warm, cheesy, and simple, this savoury sandwich is ideal for breakfast, brunch, or a quick meal any time of day.
Ingredients
- 4 slices sturdy bread sourdough, country, or multigrain
- 2 –4 large eggs depending on how many sandwiches or open-toasts you’re making
- 4 –6 slices of cheese about 4–6 oz / 110–170 g total — cheddar, Swiss, Gruyère, or your favorite
- 2 tablespoons butter or olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- Optional: 1–2 teaspoons Dijon mustard or mayonnaise for spreading
- Optional garnishes: chopped chives or parsley flaky sea salt, hot sauce, sliced avocado, pickled red onion
Instructions
- Preheat Your Pan: Put a skillet (nonstick or cast-iron) over medium heat. Add about 1 tablespoon of butter or oil and let it melt and coat the surface.
- Toast the Bread: Butter one side of each bread slice. Place the bread butter-side-down in the hot skillet and toast until golden brown and crisp (about 2–3 minutes). Remove and set aside; repeat for any remaining bread.
- Sunny-side-up: Reduce heat to medium-low, crack eggs into the pan, season with salt and pepper, cover with a lid, and cook 2–4 minutes until whites are set but yolks are still runny.
- Over-easy: Cook until the whites are set, then gently flip and cook another 15–30 seconds.
- Fully set yolk: Cook for 1–2 more minutes after flipping (if using over-easy) or leave covered for longer.
- Scrambled option: Beat the eggs in a bowl, pour into the pan, and stir gently until just set.
- Assemble & Melt Cheese: Place a toasted slice of bread on a plate, layer on cheese immediately so it begins melting from the heat. Place the cooked egg on top of the cheese. Cover the pan or use a lid for about 30–60 seconds to help the cheese melt fully. Alternatively, you can briefly broil the sandwich (30–45 seconds) to finish melting the cheese.
- Finish & Serve: Season with additional salt and pepper. Add any optional garnishes (herbs, hot sauce, avocado, etc.). If you’re making a closed sandwich, top with the second slice of bread; if not, serve it open-faced.
Notes
- Texture tip: Use a sturdy, crusty bread to avoid sogginess.
- Prevent sogginess: Buttering the outside of the bread helps seal in moisture while giving a crisp finish.
- Cheese melting: Thin slices melt faster—if cheese isn’t melting well, cover with a lid or use the broiler briefly.
- Garnish ideas: Fresh herbs (chives, parsley), flaky sea salt, or hot sauce take this simple recipe to the next level.
- Storage: Store leftover toasted bread separately from egg and cheese to maintain crispness. Assemble and reheat before serving.
- Reheating: Reheat in a skillet (medium-low) with a lid or in a 350°F (175°C) oven for 8–12 minutes.
- Variations: Try adding ham or prosciutto, caramelised onions, avocado, greens (spinach or arugula), or use different cheeses like Gruyere or pepper jack.