If you’re craving something quick, filling, and warm, this egg toast hits every mood without much work. I make this when I want a savory breakfast that feels cozy but still takes under 20 minutes. You get crisp sourdough edges, a soft egg center, and a cheesy crust that tastes so good. I like how the cherry tomatoes, onion, bacon, and parsley add freshness without feeling heavy. If you’ve made other cheesy toast recipes before, this version gives you more flavor and a nicer crust because the egg soaks into the bread. You can use this egg toast for breakfast, lunch, or even a light dinner when you want something easy with simple ingredients.
What Makes This Egg Toast So Good
This egg toast recipe is all about crisp edges, soft egg in the center, and a golden cheese crust. You dip sourdough slices in whisked eggs, mix the rest of the topping right into the leftover egg, and bake it all until it sets. The mix of bacon, tomato, onion, and parsley adds flavor without extra steps. The cheese binds everything so the topping stays on the bread while it bakes. Ketchup adds a quick boost of tang and makes the toast feel more complete. The whole recipe uses ingredients you likely already have.
Ingredients for Egg Toast
You only need a few pantry staples and some toppings.
Here’s everything you’ll use for this egg toast recipe:
2 sourdough toasts
3 eggs
Salt and black pepper to taste
Cherry tomatoes, cubed
Red onion, cubed
Parsley, chopped
Bacon, crumbled
Ketchup
Mozzarella cheese, shredded
How to Make Egg Toast
Follow these steps to get crisp, cheesy egg toast with the right texture.
1. Prep the egg base
Whisk the eggs in a bowl.
Season with salt and black pepper.
Dip both slices of sourdough into the egg and set them aside. Let them soak a bit because this helps the toast stay moist inside.
2. Build the topping
Add the cherry tomatoes, red onion, parsley, and crumbled bacon to the leftover egg in the bowl.
Mix until everything is coated.
3. Assemble
Spread a thin layer of ketchup on top of the soaked toast.
Sprinkle a little shredded mozzarella to help everything bind.
Add the egg-and-vegetable mixture on top of each toast.
Sprinkle more cheese on top to help create that crispy layer.
4. Bake
Toast in the oven at 375°F for about 15 minutes until the edges crisp up.
Broil for 5 minutes to form a browned cheese crust.
Keep an eye on it so the cheese doesn’t burn.
Garnish with parsley and serve warm.
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What This Egg Toast Tastes Like
The tomatoes bring a juicy bite. The onions add sharpness. The bacon adds fat and crunch. The parsley freshens the whole toast. The ketchup gives a little sweet tang that blends with the cheese and egg. It tastes like a simple breakfast with a small twist that makes it feel different from plain toast and eggs.
Variations for Egg Toast
You can make this baked egg toast your own. Here are some easy ideas:
Swap mozzarella for cheddar or pepper jack
Try whole wheat toast or brioche
Add jalapeño for heat
Use ham instead of bacon
Spread chili crisp instead of ketchup
Add spinach or mushrooms
Top with parmesan after baking
Tips for Making the Best Egg Toast
These expanded tips help you avoid soggy toast, burnt edges, or uneven melting. Each one plays a part in getting the right texture and flavor.
Shred Your Own Cheese
Shredding your own cheese makes a big difference here because it melts smoother and holds everything together better. Bagged shredded cheese often has coating that keeps it from melting evenly. When you shred your own, the cheese melts into the toast and fills the small gaps between the veggies and egg. This gives you a more even crust without dry spots. A small block of mozzarella can be shredded in under a minute, and the payoff is worth it for this recipe.
The First Layer of Cheese Helps Bind Everything
The cheese under the vegetable mix keeps the egg mixture from sliding off while baking. This bottom layer melts first and creates a surface that grabs the tomatoes, onions, bacon, and parsley. When I make this, I notice how the toast stays tidy instead of getting messy. You get a cleaner bite and a more even topping. The cheese also prevents the ketchup layer from soaking too deep into the bread. It’s a simple step but it changes the whole structure of the toast. If you skip it, the topping won’t stay on as well and the texture won’t be as good.
Give the Toast Time to Cook
The bread needs time to firm up because it’s soaked in egg. Sourdough gets soft quickly, but it also crisps back up beautifully when baked long enough. This is why the toast needs the full bake time before broiling. The egg has to set, the veggies need to cook down a bit, and the cheese needs to crisp. If you rush it, the middle stays wet and the edges burn before everything settles. When you let it bake fully, you get a solid base and a crusty top. It makes the toast easier to pick up and eat without falling apart.
Use Thick Bread Slices
Thicker sourdough slices hold the egg better and keep their shape. Thin slices soak too fast and collapse. A thicker slice gives you structure and balance so the toast doesn’t feel soggy. It also warms up in the center while the outside gets crisp. You can use store-bought sourdough or bakery slices. Just make sure they’re not too thin. When I use thick slices, the recipe always turns out more sturdy and filling.
Don’t Skip the Broiler
The broiler step gives that brown, crisp cheese layer that makes this cheesy egg toast so good. Without it, the top stays pale and soft. Broiling melts the mozzarella fully and gives you that golden finish that tastes rich and slightly smoky. Keep an eye on it—cheese browns fast. The broiler also helps cook off extra moisture from the tomatoes and onions. The end result is a more compact, flavorful topping that doesn’t slide around when you cut the toast.
What to Serve with Egg Toast
This recipe works on its own, but you can pair it with different sides:
Fresh fruit
A simple green salad
A quick yogurt bowl
Hot honey drizzle
Extra bacon
Avocado slices
How to Store and Reheat Egg Toast
If you have leftovers, store them in a container in the fridge. They stay good for up to two days. The topping stays soft but still tastes good.
To reheat, place the toast in an air fryer or oven at 175°F. Heat until the cheese soften again and the bottom crisps. Avoid microwaving because it softens the bread too much.
This egg toast recipe gives you a solid mix of flavor, texture, and convenience. You get a crispy bottom, cheesy top, and a warm veggie-egg mix in between. It’s easy to make with simple ingredients, and the steps don’t require any cooking skills. You can adjust the recipe with whatever veggies or cheese you have. It’s a great go-to breakfast when you want something fast, tasty, and filling.
Egg Toast
Equipment
- 1 Oven
Ingredients
- 2 sourdough toasts
- 3 eggs
- Salt and black pepper to taste
- Cherry tomatoes cubed
- Red onion cubed
- Parsley chopped
- Bacon crumbled
- Ketchup
- Mozzarella cheese shredded
Instructions
Prep the egg base
- Whisk the eggs in a bowl.
- Season with salt and black pepper.
- Dip both slices of sourdough into the egg and set them aside. Let them soak a bit because this helps the toast stay moist inside.
Build the topping
- Add the cherry tomatoes, red onion, parsley, and crumbled bacon to the leftover egg in the bowl.
- Mix until everything is coated.
Assemble
- Spread a thin layer of ketchup on top of the soaked toast.
- Sprinkle a little shredded mozzarella to help everything bind.
- Add the egg-and-vegetable mixture on top of each toast.
- Sprinkle more cheese on top to help create that crispy layer.
Bake
- Toast in the oven at 375°F for about 15 minutes until the edges crisp up.
- Broil for 5 minutes to form a browned cheese crust.
- Keep an eye on it so the cheese doesn’t burn.
- Garnish with parsley and serve warm.
