Gratinated toast with ham, egg and cheese

Ingredients

• 4 slicessturdy white or farmhouse bread
• 4 slicescooked ham
• 4eggs
• 80 ggrated mature cheese, such as Gouda
• 15 ml (1 tbsp)soft butter or olive oil
• to tastefreshly ground black pepper
• 1 pinch (optional)paprika powder
• 1 handfulfresh chives, finely chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C with top and bottom heat, or switch on the grill.

2. 2

   Prepare the toast

   Arrange the bread slices on a baking sheet and spread them lightly with butter or olive oil. Put a slice of ham on each and turn up its edges a little to help hold the egg.

3. 3

   Add the toppings

   Carefully crack an egg into the centre of each ham-topped slice. Finely grate the cheese and scatter it over the toasts; season with black pepper and, if you like, a pinch of paprika.

4. 4

   Bake until set

   Bake for 8 to 10 minutes, until the egg whites are set and the cheese is golden brown.

5. 5

   Finish and serve

   Take the toasts out of the oven, scatter over the fresh chives and serve straight away.

What is gratinated toast?

Gratinated toast is bread baked with savoury toppings until the cheese melts and browns. This Dutch-inspired version layers ham and an egg on each slice, making the toast substantial enough for a quick meal.

The method is simple, but the topping order matters: ham forms a base for the egg, while the cheese adds a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 614 calories, 37g protein, 52g carbs, 32g fat.

The bread supplies most of the carbohydrates, while the eggs and ham contribute protein; the cheese and butter or oil provide much of the fat. Pair a portion with a generous salad or vegetables for a fresher, more balanced plate.

Choose bread that holds its shape

Bread: Sturdy white or farmhouse slices support the egg and toppings better than thin, soft bread. If your slices are especially large, leave space between them on the baking sheet so they cook evenly.

Keep the egg in place

Ham edges: Fold the ham edges slightly upwards before adding the egg to make a shallow barrier. Crack each egg gently into the centre so it is less likely to run over the side of the bread.

Watch the oven closely

Timing: Start checking at 8 minutes, particularly if your bread slices are thin or your oven runs hot. The whites should look set; the yolks may still be soft, depending on how you like them.

Get a golden cheese topping

Cheese: Finely grated mature Gouda spreads readily and melts over the toast. Keep the cheese mostly on the bread rather than covering the egg completely, so you can see how the egg is cooking.

Serve it as a meal

To balance the plate, serve the hot toast with a crisp green salad or sliced tomatoes. The fresh chives add a mild onion note, so add them after baking to keep their flavour bright.

Recipe notes & tips

• Use bread slices of similar thickness so the eggs cook at roughly the same rate.
• Leave a little room between the slices on the baking sheet.
• Crack each egg into a small cup first if you want more control when placing it.
• Grate the cheese finely so it melts within the short baking time.
• Serve immediately, while the bread is crisp and the cheese is still hot.

Variations

• Add mustard: Spread a thin layer on the bread before adding the ham.
• Use another cheese: Try grated mature cheddar in place of Gouda.
• Add mushrooms: Cook sliced mushrooms first, then place them beneath the egg.
• Bring some heat: Add a pinch of chilli flakes with the black pepper.
• Add greens: Scatter a little chopped spinach over the ham before cracking on the egg.

Common mistakes to avoid

• Using flimsy bread: It may soften under the toppings; choose sturdy slices that can support an egg.
• Skipping the ham edges: The egg can run off the bread; fold the ham into a shallow rim.
• Adding too much oil: The toast can turn greasy; spread or drizzle on just a light coating.
• Baking by the clock alone: Ovens vary; check that the whites are set and the cheese is golden.
• Leaving the toast to stand: The base can lose its crispness; serve it as soon as it comes out of the oven.

How to store

These toasts are best eaten straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven at 180°C until hot; the bread may be softer and the egg yolk will cook further.

Frequently asked questions