• 4 eggs

  • 4 slices of bread

  • 1 small handful of finely grated cheese (cheddar, parmesan, emmental, whichever you prefer)

  • 1 pinch salt and freshly ground black pepper




  • Heat the oven to 190°C.

  • Separate the eggs, keeping the yolks whole, and whisk the egg whites into stiff peaks.

  • Lightly toast the bread, then put the slices on a baking tray. Spread three-quarters of the egg white on to the semi-toasted bread.

  • Make a small well in the egg white on each slice of bread, and pop in a yolk—one yolk per slice. Season each yolk with salt and pepper, then cover with the remaining egg white, making sure the yolk is sealed in.

  • Sprinkle a teaspoon of grated cheese over each, then bake in the oven for 8-10 minutes, or until the top is nicely golden. This should give you a nice, runny yolk. If you prefer a firmer yolk, give it a little longer. Serve at once.

  • ~ enjoy ~