UntrainedChef
Cheese Toast with Egg - breakfast, egg recipe

Cheese Toast with Egg

40 min
2 portions

Scrambled eggs under melted, golden cheese — dead simple and way better than a plain cheese toast. Ready in under 40 minutes.

Instructions

  1. 1

    Set the oven to 225 °C.

  2. 2

    Cut the peppers and red onion into strips, then fry them quickly in a pan together with the rucola. Spread this mixture over the slices of bread.

  3. 3

    Crack the eggs into a bowl and whisk them together. Scramble the eggs in the pan, then spread them over the vegetables. Sprinkle the grated cheese on top and put the open sandwiches in the oven until the cheese has melted and turned golden.

Per average serving

155
Calories
kcal
13
Protein
g
1.1
Carbs
g
11
Fat
g
0g
Fiber
1.1g
Sugar
124mg
Sodium

Tips from the kitchen

  • Cut the peppers and onion into thin strips so they soften fast in the pan. You only want a quick fry, not full caramelization, since they finish cooking in the oven.
  • Throw the rucola in for just the last few seconds. It wilts almost instantly, and if you cook it too long it goes bitter and slimy.
  • Take the scrambled eggs off the heat while they still look a touch wet. They keep cooking on the hot bread and again under the broiler, so soft is what you're after.
  • Use country bread with some structure to it. A thin slice gets soggy under the eggs and cheese, while a sturdier slice holds everything up.
  • Watch the oven near the end. At 225 the cheese can go from golden to burnt in a minute, so stay close once it starts bubbling.

Ways to vary it

  • Swap the rucola for spinach if you want something milder. It wilts the same way and the kids tend to complain less.
  • A little chopped ham or some leftover bacon mixed into the eggs works if you want it more filling.
  • Try a sharper cheese on top, like aged cheddar, for more bite. A mild grated cheese keeps it kid-friendly.

Storage & leftovers

These are best eaten right away while the cheese is still melty. Leftovers keep in the fridge for a day, covered, but the bread softens. Reheat in the oven or a toaster oven at around 180 to crisp the bread back up. Skip the microwave, it turns the bread rubbery. Freezing isn't worth it here.

What to serve with it

A simple green salad on the side is all you need, maybe with a squeeze of lemon. A glass of cold juice or coffee rounds out a weekend breakfast.

UC
By Untrained ChefPublished 14 June 2026

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