Cheese Toast with Egg
40 min
Scrambled eggs under melted, golden cheese — dead simple and way better than a plain cheese toast. Ready in under 40 minutes.
breakfasteggsandwich
Crispy pepper rings holding a perfectly set white with a golden yolk in the middle — impossible not to smile at these on the plate.
Instructions
- 1
Heat a non-stick pan over medium heat and add the oil.
- 2
Lay the pepper rings in the pan and let them cook for two minutes, until they soften slightly.
- 3
Crack the eggs and separate them into two glasses — yolks in one, whites in the other. Pour about half to a whole white into each pepper ring, depending on the size. Repeat for all rings.
- 4
Keep each yolk in its own glass while the whites set inside the pepper flowers. Once the whites are almost firm, gently place a yolk in the centre of each flower and let the eggs finish cooking.
- 5
Top with oregano or other fresh herbs and serve.
Per average serving
473
Calories
kcal
22.9
Protein
g
74.7
Carbs
g
19.3
Fat
g
44.2g
Fiber
7.6g
Sugar
152mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
473
Calories
kcal
22.9
Protein
g
74.7
Carbs
g
19.3
Fat
g
44.2g
Fiber
7.6g
Sugar
152mg
Sodium
Tips from the kitchen
- Pick peppers with thick walls and slice the rings about a centimeter tall. Too thin and they flop over, too tall and the white never sets evenly.
- Keep the heat at medium and no higher. The whites need time to set against the pepper walls before the bottom browns, and a hot pan rushes that.
- Pour the white in slowly and watch for leaks under the ring. If it runs out, press the pepper down gently with a spatula for a few seconds to seal it to the pan.
- Wait until the white is almost firm before you slide the yolk in. Drop it too early and it sinks and overcooks, too late and it just rolls around on top.
- Cover the pan with a lid for the last minute if you like the yolk a bit more set. The trapped steam cooks the top without flipping anything.
Ways to vary it
- Swap the oregano for chives, parsley, or a few torn basil leaves depending on what's in the garden.
- Use different colored pepper rings, one red, one yellow, one green, so each plate looks a little different.
- A pinch of chili flakes or a little grated cheese over the white before the yolk goes in are both nice if you feel like it.
Storage & leftovers
These are best eaten right off the pan while the yolk is still soft. If you have leftovers they'll keep in the fridge a day, but the yolk will firm up completely. Reheat gently in a covered pan over low heat rather than the microwave, which makes the white rubbery. They don't freeze well.
What to serve with it
Good with toast or crusty bread to mop up the yolk, and maybe some sliced tomatoes or avocado on the side.
UC
By Untrained ChefPublished 6 May 2026 · Updated 11 July 2026
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