Breakfast

Egg Toast Two Ways

Name: Egg Toast Two Ways
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 sandwiches
Cuisine: International
Ingredients: 2 eggs (large); 1/2 tsp ( 3 gr ) salt; 5 g butter (plus extra for pan crisping); 2 slices toast bread (sandwich bread); 2 slices deli ham; 50 g mozzarella cheese (shredded); 4 slices toast bread (sandwich bread); 2 slices cheddar cheese; 2 slices deli ham; 100 g mozzarella cheese (shredded, divided); 5 g butter (softened); 2 eggs (small eggs preferred); to taste salt; to taste parsley (finely chopped, for garnish)

Two satisfying egg toasts with crisp golden bread, melted cheese, and soft, savory eggs for an easy breakfast.

Prep: 10 min
Baking: 10 min
Total: 20 min
Yield: 3 sandwiches
Difficulty: Easy 👌

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Ingredients & steps

16 steps · 2 stages · 20 min total

Ingredients

3 sandwiches

Pan-Fried Cheesy Egg Toast

2 eggs, large
1/2 tsp ( 3 gr ) salt
5 g butter, plus extra for pan crisping
2 slices toast bread, sandwich bread
2 slices deli ham
50 g mozzarella cheese, shredded

Baked Runny Yolk Egg Toast

4 slices toast bread, sandwich bread
2 slices cheddar cheese
2 slices deli ham
100 g mozzarella cheese, shredded, divided
5 g butter, softened
2 eggs, small eggs preferred
to taste salt
to taste parsley, finely chopped, for garnish

Utensils

Nonstick skillet
Baking pan or tray
Whisk & small mixing bowl
Spatula and tongs
Espresso tamper or flat spoon press
Toothpick

Instructions

1Crack 2 eggs into a small bowl, add 1/2 tsp of salt, and whisk until fully smooth and combined.
2Place a nonstick skillet over medium heat, add 5 g of butter, and swirl until completely melted.
3Pour the beaten eggs into the hot pan. Immediately lay 2 slices of bread side by side onto the liquid egg, then quickly flip each slice over so both sides are coated in raw egg.
4Allow the egg omelet to set beneath the bread slices (about 1–2 minutes), then carefully flip the entire egg sheet with the attached bread slices over.
5Fold the overhanging edges of the cooked omelet back inward over the bread to form clean, tidy square borders.
6Layer 2 slices of deli ham and 50 g of shredded mozzarella onto one half of the bread.
7Fold the plain slice of bread over the filled side to form a sandwich. Add a little extra butter to the pan if needed and toast both sides over medium-low heat until golden brown and the cheese is thoroughly melted.

Prep: 10 min
Baking: 10 min
Total: 20 min
Yield: 3 sandwiches
Difficulty: Easy 👌

Ingredients

Pan-Fried Cheesy Egg Toast

2 eggs, large
1/2 tsp ( 3 gr ) salt
5 g butter, plus extra for pan crisping
2 slices toast bread, sandwich bread
2 slices deli ham
50 g mozzarella cheese, shredded

Baked Runny Yolk Egg Toast

4 slices toast bread, sandwich bread
2 slices cheddar cheese
2 slices deli ham
100 g mozzarella cheese, shredded, divided
5 g butter, softened
2 eggs, small eggs preferred
to taste salt
to taste parsley, finely chopped, for garnish

Utensils

Nonstick skillet · Baking pan or tray · Whisk & small mixing bowl · Spatula and tongs · Espresso tamper or flat spoon press · Toothpick

Instructions

Pan-Fried Cheesy Folded Toast

Crack 2 eggs into a small bowl, add 1/2 tsp of salt, and whisk until fully smooth and combined.
Place a nonstick skillet over medium heat, add 5 g of butter, and swirl until completely melted.
Pour the beaten eggs into the hot pan. Immediately lay 2 slices of bread side by side onto the liquid egg, then quickly flip each slice over so both sides are coated in raw egg.
Allow the egg omelet to set beneath the bread slices (about 1–2 minutes), then carefully flip the entire egg sheet with the attached bread slices over.
Fold the overhanging edges of the cooked omelet back inward over the bread to form clean, tidy square borders.
Layer 2 slices of deli ham and 50 g of shredded mozzarella onto one half of the bread.
Fold the plain slice of bread over the filled side to form a sandwich. Add a little extra butter to the pan if needed and toast both sides over medium-low heat until golden brown and the cheese is thoroughly melted.

Baked Runny Yolk Toast

Preheat your oven to 180°C (356°F).
Lay 4 slices of bread on a clean work surface. On 2 of the base slices, layer 1 slice of cheddar cheese, 1 slice of ham, and half of the shredded mozzarella cheese on each.
Take the remaining 2 slices of bread and press an espresso tamper, small round mold, or the back of a spoon into the center of each to create a deep circular pocket.
Spread softened butter evenly over the top surface of these pressed bread slices, then lay them buttered-side-up over the assembled sandwich bases.
Crack 1 egg into each center pocket (trim excess egg white if necessary so the egg stays within the indentation).
Season each egg with a pinch of salt, then arrange the remaining shredded mozzarella around the edges of the bread to create a protective cheese nest around the yolk.
Gently prick the surface of each egg yolk 2 to 3 times with a toothpick. This prevents popping and ensures even cooking.
Transfer sandwiches to a pan and bake at 180°C (356°F) for 10 minutes. Turn on the top broil/grill element during the final 2 minutes to brown the cheese crust.
Garnish with finely chopped fresh parsley, slice in half, and serve hot while the yolk is runny.

Tips

Use small eggs for the baked version to ensure the egg whites fit neatly inside the center pocket without overflowing.
Pricking the yolk with a toothpick before baking prevents pressure buildup and ensures the yolk stays creamy and runny while the whites set.
For the ultimate cheese pull on the pan-fried toast, cover the skillet with a lid for 30 seconds after folding to trap heat and melt the mozzarella.