Fried Egg and Cheese Sandwiches

    30 minutes

    I used to eat these all the time when I was young, and now I like to make them for my grandchildren.

    154 people made this

    Serves: 6 

    • 6 slices bread
    • 2 tablespoons butter, softened
    • 6 eggs
    • 6 slices Cheddar cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat a large frypan to a high heat.
    2. With a small biscuit cutter remove centres from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

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    Reviews in English (198)


    This is NOT toad in a is made with yorkshire pudding & sausages & is a very old English dish.  -  27 Sep 2009  (Review from Allrecipes USA and Canada)


    I make these all the time . I don't have a cookie cuter so I use a shot glass which makes a perfect fit. 1.low heat 2.punch hole with shot glass in to center of UNTOASTED BREAD 3. butter pan 4.lay toast in pan and break open egg to drop into the middle 5. cook to the point to where you can move around toast in the pan 6.drop butter in a open spot and flip other side on to butter 7.cook and eat YUM! use any seasoning you want salt pepper whatever and if your going to put cheese on it wait untill you cook the 1st side flip then lay cheese on already cooked side ...  -  30 Aug 2009  (Review from Allrecipes USA and Canada)


    This recipe did not work for me. I found it impossible to cook the egg enough so that it was safe to give to a childz. You can't flip it because of the cheese, so the egg never fully cooks on the other side. I tried again turning down the heat, but again the bread burns before the egg even comes close to being fully cooked. The third time I tried this, I left off the cheese and just added the egg, so that I could flip it and have a fully cooked egg.  -  01 Nov 2002  (Review from Allrecipes USA and Canada)