Toast with Simple Egg Custard (Custard Yoghurt Toast)
30 min
Seen this one all over the internet — turns out it's actually worth making. Crispy toast with a creamy, slightly sweet egg custard baked right in.
breakfasteggbaked
Cured ham can be replaced with other cold cuts, or you can add a couple of slices of smoked salmon when the omelet comes out of the oven. Use fresh herbs like basil, small salad leaves and/or sprouts for garnish and serving.
Instructions
- 1
Preheat the oven to 200°C. Whisk the eggs together with skyr, a good pinch of salt and some ground pepper.
- 2
Clean and chop the spring onions into small pieces. Use a splash of oil or a good knob of butter and quickly sauté the spring onions in a hot frying pan, preferably a small/medium cast iron pan.
- 3
Pour over the egg mixture and place the ham slices on top. Let the pan stand over medium heat for 2-3 minutes, then put the whole pan in the oven. Let it stay there for 2-4 minutes, until the surface has set and preferably turned slightly golden at the edges.
- 4
Place a good spoonful of skyr on top of the hot omelet, drizzle with a little olive oil, grind over some extra black pepper and garnish with some greens.
Per average serving
818
Calories
kcal
67
Protein
g
37.7
Carbs
g
48.2
Fat
g
13.2g
Fiber
4.8g
Sugar
20976mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
818
Calories
kcal
67
Protein
g
37.7
Carbs
g
48.2
Fat
g
13.2g
Fiber
4.8g
Sugar
20976mg
Sodium
Tips from the kitchen
- A cast iron pan that goes straight from stovetop to oven saves you transferring anything. If you only have a non-stick pan with a plastic handle, wrap the handle in foil or move the eggs to a small baking dish before the oven.
- Keep an eye on the oven part. At 200°C those eggs set fast, so 2 to 4 minutes really is the window. Pull it when the top just stops wobbling and the edges turn a little golden, otherwise it goes rubbery.
- Don't crank the heat under the pan once the egg is in. Medium for 2-3 minutes sets the bottom gently. Too hot and the underside browns hard before the top has a chance.
- Save the second spoon of skyr for after baking, not in the egg mix. Cold skyr dolloped on the hot omelet stays loose and creamy, while baked-in skyr just disappears.
- Chop the spring onions small and give them a quick sauté, just enough to soften. They keep a bit of bite that way and won't go soggy under the eggs.
Ways to vary it
- Swap the cured ham for whatever cold cuts you have, or skip it and lay a couple of slices of smoked salmon on top once the omelet is out of the oven.
- A handful of grated cheese over the eggs before they go in the oven works nicely if you want it a little richer.
- For garnish, fresh basil, small salad leaves or a few sprouts all work. Scatter them on at the end so they stay fresh.
Storage & leftovers
Best eaten right away while the top is still set and the skyr is cold against the warm egg. Leftovers keep in the fridge for up to two days, covered. It doesn't freeze well, the eggs turn watery. Reheat gently in a low oven or a covered pan, not the microwave, which makes it tough.
What to serve with it
A slice of dark rye bread or a crusty roll on the side rounds it out. A simple green salad with a sharp dressing cuts through the egg nicely.
UC
By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026
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