Egg and Cheese on Toast

This classic breakfast recipe requires no introduction (and hardly a recipe) but egg and cheese on toast is literally one of our favorite breakfasts ever.

5 from 2 votes

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Cook Time: 15

Total Time: 15

Servings:

Calories: 199kcal

Equipment

Skillet

Ingredients

2 tablespoons butter (more if needed)
2 thick slices of toast
2 large eggs
Between ¼ cup and ½ cup grated sharp cheddar cheese (depending on how cheesy you like it!)
½ cup radish microgreens or fresh greens of your choice (such as arugula or spinach)
2 teaspoons extra virgin olive oil
Salt and pepper to taste

Instructions

Prepare the Radish Microgreens:

Combine the microgreens with the extra virgin olive oil and season with salt and pepper.

Prepare the Toast:

Butter the toast and toast in a skillet over medium heat until lightly browned on both sides. Divide the cheese between both pieces of toast and cover with a lid for 30-45 seconds or until melted. Transfer the toast to a pan.

Prepare the Eggs:

If the skillet needs more butter or oil, add it now. Once melted and hot, crack the eggs into the skillet and cook until desired doneness is reached. Season with salt and pepper.

To Serve this Classic Breakfast Recipe:

Pile the microgreens onto each piece of toast and place an egg on top. Enjoy!

Nutrition

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