Baked Egg and Cheese Toast

This toast is very, very easy to make – you can make it any time of the year, and it will definitely impress your loved ones. You don’t have to use a heart-shape cookie cutter, a round one, square one, animal-shaped ones… The choice is yours! (:

Prepare 2 slices of bread – white, wholemeal… up to your preference (:

I like to butter the bottom slice of bread, but it’s purely optional.

Just that I think toasts always taste better with butter. d:

Cut out a heart shape using a cookie cutter, leaving around 1cm border.

Try to use the biggest cookie cutter you can find, so that there is space for the egg to be filled in, otherwise use a small egg… or simply cut more shapes out. (:

This heart looks so tender, yummy and fluffy… that I gobbled it down after I cut it out. d:

Grab a slice of cheese…

…divide it into 4 strips.

Lay the strips as close to the edge as possible…

…then place the other slice of bread on top.

The cheese will try its best to act as a seal for the toast.

Crack an egg into the hole.

The egg I used is a little too big, so the egg whites flowed out from the side of the bread. But no harm done, it’s still absorbed by the bread during baking.

Season with a little bit of salt, black pepper and butter and bake for 15-20 minutes until the bread is toasted and the egg is cooked.

I baked mine for 20 minutes, and my egg yolk is almost hardened, so I’ll bake it for 15 minutes the next time I make it.

I love runny yolks!

And ta-da! An easy and scrumptious meal is ready! (:

Print Recipe Pin Recipe

Baked Egg and Cheese Toast

Servings: 1 serving

0.511.523

INGREDIENTS

 

• ▢ 2 slices bread
• ▢ 1 slice cheese
• ▢ 1 egg
• ▢ Salt and freshly ground black pepper
• ▢ Butter, optional

INSTRUCTIONS

• Preheat the oven to 175 degrees Celsius.
• Place a slice of bread on a rack. Butter the bread if you like.
• Using a heart-shape cookie cutter, cut a hole out of the other bread, leaving around 1 cm border. Cut the slice of cheese into 4 strips and lay them as close as the edges of the bread as possible. Lay the bread-with-a-hole on top and then crack the egg inside.
• Sprinkle with a little salt and black pepper. Drop in a dot of butter if you like. Bake for 15 for runny yolk; 20 minutes for almost fully-cooked yolk.

NOTES

1. I baked mine for 20 minutes, and the egg is almost cooked. Because I love runny yolks, I’m gonna bake mine for 15 minutes the next time I make it again.
2. Use any cookie cutter you can find, as long as the hole is big enough so that the whole egg fits into the hole.
3. If using big eggs, some of the egg whites may flow out, but doesn’t matter as it’ll all be absorbed by the bread during baking.
4. Adapted from Mr Breakfast

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