Easy Eggy Bread with Cheese - Savoury French Toast

Ingredients

• 3eggs
• 75 mlmilk
• a pinchsalt and pepper
• 4 slicesbread
• 6 slicesCheddar cheese
• 1 tbspbutter
• 1 tbspfresh parsley, chopped
• ¼ tspchilli flakes

Instructions

1. 1

   Beat the eggs

   In a wide, shallow dish large enough for a slice of bread, lightly beat the 3 eggs with 75 ml milk. Add a pinch of salt and pepper.

2. 2

   Whisk together

   Whisk the egg and milk mixture together.

3. 3

   Add the seasoning

   Add any optional herbs or spices you like. For this version, chop 1 tbsp fresh parsley and add it with ¼ tsp chilli flakes.

4. 4

   Make sandwiches

   Divide the 6 slices of Cheddar between 2 sandwiches, using the 4 slices of bread.

5. 5

   Melt the butter

   Melt 1 tbsp butter in a frying pan over a medium-low heat.

6. 6

   Dip the bread

   Dip both sides of each cheese sandwich into the egg mixture, making sure the bread is coated on both sides.

7. 7

   Fry until golden

   Put the sandwiches in the pan and fry one side until golden brown, about 4 minutes.

8. 8

   Turn and fry

   Use a wide spatula to flip the sandwiches, then fry the other side for about 4 minutes.

9. 9

   Check the cheese

   Check that the cheese inside has melted.

10. 10

    Serve straight away

    Serve immediately.

What is eggy bread?

Eggy bread is a familiar British dish made by dipping bread in beaten egg and cooking it in a pan. It is closely related to French toast, which is made in many countries in both sweet and savoury forms.

This version turns it into a cheese-filled meal: cheddar melts between the slices while the egg coating browns in butter. Parsley and chilli flakes bring a fresh, gently warming note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 531 calories, 28g protein, 30g carbs, 33g fat.

The bread supplies most of the carbohydrates, while eggs and cheddar contribute protein. Cheddar, butter and eggs account for much of the fat; serve a sandwich with salad or vegetables for a more balanced plate.

Choosing the bread and cheese

Bread: Use slices that are sturdy enough to hold the cheese and soak up the egg mixture without falling apart. If the slices are very thin, handle the dipped sandwiches carefully.

Cheddar: Six slices are divided between the two sandwiches, but the recipe allows you to use your preferred amount. Keep the cheese within the edges of the bread so it is less likely to leak into the pan.

Coating the sandwiches

Egg mixture: A wide, shallow dish makes it easier to dip the assembled sandwiches. Turn each one to coat both sides, but avoid leaving it submerged for too long, especially if the bread is soft.

Seasoning: Salt and pepper go into the egg mixture, while parsley and chilli flakes add flavour. Whisk well so the herbs and spice are spread throughout the coating.

Getting a golden finish

Heat: Medium-low heat gives the egg coating time to cook through while the cheese warms inside. If the pan is too hot, the outside can brown before the filling has melted.

Turning: A wide spatula supports the sandwich as you flip it. Cook the second side for about 4 minutes, as directed, and check the centre before serving.

When it is ready

Colour: Look for a golden-brown surface on both sides rather than relying only on the clock, as pans and hobs vary. The bread should feel set rather than wet from the egg.

Centre: Check that the cheddar has melted inside before serving. If it needs longer, keep the heat gentle so the crust does not darken too quickly.

What to serve with it

A simple green salad or sliced tomatoes add freshness alongside the rich, cheesy bread. For a more substantial plate, serve it with vegetables or a bowl of soup.

Serve the sandwiches straight from the pan, while the coating is crisp and the cheese is still soft. Cut them in half if you want to check the filling or make them easier to eat.

Recipe notes & tips

• Choose a shallow dish that fits a slice of bread so dipping is straightforward.
• Keep the pan at medium-low heat to give the cheese time to melt.
• Use a wide spatula to turn the dipped sandwiches without splitting them.
• Keep the cheese inside the bread edges to reduce leakage into the pan.
• Serve as soon as the cheese has melted and the outside is golden.

Variations

• Change the herbs: Swap the parsley for another fresh or dried herb.
• Adjust the heat: Add more or fewer chilli flakes to suit your taste.
• Try another cheese: Use a favourite melting cheese in place of Cheddar.
• Add mustard: Spread a thin layer inside the sandwich for a sharper flavour.
• Include spring onion: Scatter finely sliced spring onion over the cheese before closing the sandwich.

Common mistakes to avoid

• Soaking the bread too long: Soft bread can fall apart, so coat both sides and lift it out promptly.
• Using a pan that is too hot: The outside may brown before the centre heats through; lower the heat.
• Flipping without support: The sandwich can split, so use a wide spatula and turn it carefully.
• Overfilling the sandwich: Cheese can escape into the pan; keep the slices within the bread edges.
• Serving before checking: The coating may look done while the cheese is still firm; check the centre first.

How to store

These sandwiches are best eaten straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a frying pan over a low heat until hot throughout.

Frequently asked questions