Feta Egg Toast

Want a breakfast that tastes like you’re at a European cafe, but feels like home? Meet the Feta Egg Toast we grew up on: Bulgarian Prinzesi. This beloved breakfast bakes up quick – just 15 minutes – with crispy edges, a creamy center, and zero fuss. If this hits the spot, check out our Cottage Cheese Eggs for a high-protein take with the same cozy vibes.

Before you start

• Feta Egg Toast combines salty feta, creamy eggs, and savory rye for a breakfast that packs 13 grams of protein.
• The recipe is quick, taking only 15 minutes, and allows for customization with herbs and greens.
• You can easily substitute ingredients like cheese or add vegetables for extra flavor and nutrition.
• Serve it with Bulgarian Salad or pickled vegetables for a complete meal, along with coffee or a mimosa for laid-back brunch vibes.
• Follow tips to ensure the toast holds up well with firmer bread and to store leftovers properly.

What stands out

Salty feta, creamy eggs, and sweet+savory rye: breakfast never tasted so good! Our Feta Egg Toast packs 13 grams of protein and only 250 caloriesto keep your waistline looking snatched. Keep it traditional or make it your own with herbs like dill or chives, a pinch of chili flakes for spice, or mix in tender leafy greens like spinach. Customize your toast to your diet – go dairy-free with plant-based feta or a lemony white-bean mash. Finish with a handful of arugula or micro greens for a healthy well-balanced meal.

Rye bread: Lightly buttered slices crisp up in the pan and hold up to the egg and cheese mixture without getting soggy.

Eggs: Whisked just enough to bind everything together and give the toast its soft, savory center once cooked.

Feta cheese: Adds that signature salty, briny bite. Crumbling it evenly helps distribute flavor in every bite.

Grated cheese: Any good melting cheese works here. It adds richness and helps everything melt together nicely.

Salt: Just a small pinch enhances the eggs and cheeses.

Dried oregano or dried savory: Sprinkled on top for a classic Bulgarian-style finish, adding more flavor.

Kitchen tip

Be sure to use firm fresh bread such as a baguette, rye bread, sourdough, ciabatta, or any firmer fresh bread you have available.

Swaps

1. Substitute Bulgarian cheese (Kashkaval) with your favorite cheese such as cheddar, mozzarella, Swiss, or provolone.
2. Add chopped greens such as spinach kale, or arugula to the egg mixture for extra greens.
3. Mix in some finely chopped sun-dried tomatoes, olives, or bell peppers for a different flavor.
4. Blend in some cooked bacon bits, diced ham, or small pieces of smoked salmon for a protein boost.
5. Use fresh herbs such as basil, parsley, or dill instead of dried oregano or savory.

Serve it with

• A fresh Bulgarian Salad.
• Some crunchy dill pickles or pickled vegetables.
• Lightly seasoned and roasted vegetables such as asparagus, zucchini, or bell peppers.
• Coffee or a mimosa: pick your brunch vibe.

Questions

What bread works best?

Sturdy rye or sourdough, sliced ¾–1 inch thick. Additionally, day-old bread is. Brush with a little olive oil or butter for extra color, and skip soft sandwich bread (it can go soggy).

Can we make Feta Egg Toast gluten-free?

Yes. Use your favorite gluten-free bread and cook gently, since gluten-free bread tends to brown faster.

Why should You keep a close eye on the bread while it’s broiling?

Please keep a close eye on them because they can easily burn on broil. We suggest checking every minute or so until they are golden.

Can we pan-fry instead of bake?

Yes! Warm a lightly oiled nonstick skillet over medium. Spread the feta-egg mix to the edges of the bread, cover and cook 3–4 minutes until the top sets, then uncover 1–2 minutes to crisp the bottom. (No flip needed!)

How do we store and reheat leftovers?

Allow to cool completely, then refrigerate in an airtight container (2–3 days), separating slices with strong mark a background-color: rgb(234, 218, 200); parchment paper. Reheat at 350°F/175°C on a sheet pan for 5–8 minutes, or in the air fryer 320°F/160°C for 2–4 minutes. Toaster oven works too. (Microwave only for 20–30 seconds if you must, then crisp in a pan.)

Ingredients

Makes 2 portions

• 3 slices rye bread, lightly buttered
• 2 eggs
• ⅓ cup feta
• ½ cup any grated cheese
• pinch of salt
• dry oregano or dry savory, for sprinkling on top

Equipment

• Mixing Bowls
• Redmond Real Salt
• Baking Sheet
• Parchment Paper

Method

1. Rye bread or sourdough is recommended for this recipe, or any firmer sliced bread. Lightly spread softened butter (or margarine) on the bread and set it aside.
2. To a bowl add the eggs salt feta and grated cheese and mix fully until combined.
3. Spread a few tablespoons of the mixture on top of each slice of bread, making sure to cover all the way to the crust.
4. Place your parchment lined baking sheet on to the oven rack on the lowest position and set the oven to BROIL (top broiler on). Keep a close eye on the bread while it's in the oven. Mine took 10 minutes, but the cooking time will really depend on the oven. They are ready as soon as they turn golden and feel firm on top.
5. Sprinkle on some dry oregano or dry savory and enjoy.
6. Note: if you scroll up, you'll find the commonly asked questions, more tips, and other variations.

Kitchen notes

• Breads: Be sure to choose a sturdy slice that can hold up to the egg and cheese topping, such as rye, sourdough, or our rustic No Knead Bread.
• Cheese: Substitute Bulgarian cheese (Kashkaval) with your favorite cheese such as cheddar, mozzarella, Swiss, or provolone.
• Leafy greens: Add chopped greens such as spinach, kale, or arugula to the egg mixture for extra greens.
• Veggies: Mix in some finely chopped sun-dried tomatoes, olives, or bell peppers for a different flavor.
• Proteins: Blend in some cooked bacon bits, diced ham, or small pieces of smoked salmon for a protein boost.
• Herbs: Use fresh herbs such as basil, parsley, or dill instead of dried oregano or savory.