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Cheese and Egg Toast Pockets

The perfect balanced breakfast in 15 minutes! Cheese and egg toast is a dish absolutely everyone loves. Need a quick, wholesome bite? Guests show up unannounced and you've got nothing to serve? Bread, butter, eggs, and cheese are all you need for a tasty, fragrant, filling snack. Basic ingredients, simple prep, outstanding results!

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Bread with cheese and egg
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 11 g
Fats 49 % 21 g
Carbohydrates 26 % 11 g
279 kcal
GI: 8 / 92 / 0
  • Start with an even number of bread slices. Sliced sandwich bread works best, so all the toasts come out neatly matched. If you don't have any, use whatever you've got, but cut the pieces into equal shapes so the bread seals well and the toast turns out both tasty and good-looking. Cut a circle out of the center of each slice — use a glass, a cookie cutter, or just a knife. Melt half the butter in a skillet. A heavy-bottomed skillet works fine, or use a grill pan to get pretty golden sear marks. Lay the prepared bread on the hot skillet and crack an egg into the hole in each slice. Season with salt and pepper to taste and fry until golden on the bottom, nudging with a spatula now and then so it doesn't stick or burn. Over medium heat this takes about 2 minutes — don't overdo it, or the yolk will set. Add the rest of the butter to the pan, carefully flip each slice, and fry the other side. After a couple of minutes, lay a slice of hard cheese on top of each piece. Wait about a minute until it starts to melt, then press the slices together so the cheese is sandwiched inside. Toast for about another minute per side, until the cheese binds the two halves together and a golden crust forms. In a perfectly made cheese and egg toast, the slices are held together by melted, slightly oozing cheese, and the yolk stays soft when you bite in. Plate the sandwiches and serve hot with coffee, tea, or your drink of choice. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • White bread - 266  kcal/100g

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