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A quick savory breakfast of golden toasted bread topped with a fried egg and melted cheese.
Made August 24, 2026
Prep
2m
Cook
8m
Serves
Difficulty
easy
Allergens: dairy, egg, gluten
Cook the egg until the white is fully set and the yolk is cooked to your preference; if you prefer a runny yolk, use pasteurized eggs to reduce risk.
Wash hands and surfaces after handling raw egg.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
2 slices of bread
2 tbsp butter
1 egg
30 g cheese
1 pinch salt
1 pinch black pepper
Chef's tip: For a runny yolk, remove the egg from the pan just as the white sets but the yolk still jiggles.
Chef's tip: Grate the cheese finely so it melts quickly over the hot toast.
Heat a non-stick skillet over medium heat. Add 1 tbsp butter and let it melt, swirling to coat the pan.
Crack the egg into the skillet. Cook until the white is set and the yolk reaches your desired doneness, about 2-3 minutes. Season with a pinch of salt and black pepper.
While step 2 cooks
While the egg cooks, spread the remaining 1 tbsp butter on both slices of bread. Place the bread in a toaster or under a broiler until golden and crisp, about 2 minutes.
Place the toasted bread on a plate. Top with the fried egg and sprinkle the cheese over the hot egg and toast so it melts slightly.