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eggs cheese toast


breakfast open face sandwich

Rate this recipe 4.2/5 (13 Votes)


  • 4 eggs
  • 1/4 block cheese
  • 4 peices of bread
  • ketchup
  • pepper


Servings 2
Level of difficulty Easy
Preparation time 2mins
Cooking time 8mins
Cost Average budget


Step 1

shred cheese

Step 2

cook scrambled eggs with a small amount of the cheese

Step 3

place bread in toaster

Step 4

put finished eggs on toast and top with cheese and ketchup, pepper if you like


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  • 4 slices of bread
  • 4 slices of ham
  • 6 cherry tomatoes
  • Mozzarella cheese
  • Flour
  • Egg yolk
  • Breadcrumbs


  1. Preheat the oven to 350°F.
  2. On a large piece of plastic wrap, press one slice of bread flat with a rolling pin.
  3. Add one slice of ham, cherry tomatoes, and mozzarella cheese.
  4. Take the four corners of the bread, pull them in towards the center, pinch them together so that the bread maintains the shape.
  5. Envelope the bread in the plastic wrap. Gather and twist the ends on top to seal the sandwich dumpling.
  6. Repeat this step with the other slices of bread.
  7. Refrigerate.
  8. Remove the bread balls from the fridge and roll each one in flour, then egg yolk, then breadcrumbs.
  9. Bake for 15 minutes.
  10. Serve alone or with dipping sauces of your choice.

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