Bulgarian Cheese Feta and Egg Toast

4.80 from 10 votes

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Let me introduce you to my Bulgarian cheese feta and egg toast. This recipe is what we call “Prinzesi” which translates to “Princess” sandwiches in Bulgaria. Every morning I would wake up in my house in Bulgaria and my dad would have these on the table with fresh tomatoes on the side for breakfast. The eggs get mixed with feta and cheese. slathered on buttered bread and baked in the oven. If you have never tried anything like this I highly recommend this Bulgarian staple! 

Bulgarian Cheese, Feta, and Egg Toast

You can find these on every corner in Bulgaria. We have many different versions of baked toast so make sure to give this recipe a try. The eggs get mixed with feta and cheese. slathered on buttered bread and baked in the oven. This is what breakfast toast dreams are made of!
4.80 from 10 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes


  • 4 pieces of rye bread , lightly buttered
  • 2 eggs
  • handful of feta , about 1/3 cup
  • handful of any grated cheese , about 1/2 cup
  • pinch of salt
  • dry oregano on top or savory as well call it “chubritza” back home


  • Rye bread or sourdough works best for this recipe or any firmer sliced bread. Butter it lightly with some softened butter (or margarine) and set it aside.
  • To a bowl add the eggs, salt, feta and grated cheese and mix fully until combined.
  • Add a few tablespoons of the mixture on top of each slice of bread and spread it out all the way to the crust. On a low rack put your oven on BROIL (top broiler on) and keep a very close eye on them.
  • Mine took 10 minutes but it will really depend on the oven. As soon as they are golden and feel firm on top they are ready. Sprinkle on dry oregano or dry savory and enjoy


You can use goat cheese if you don’t like feta.
We don’t measure so add as much cheese and feta as you like. I use Bulgarian cheese (Kashkaval) but feel free to use cheddar or even mozzarella. Any cheese you love will work.
Please keep a very close eye on them because they can easily burn on broil. I suggest checking every minute or so until they are golden.
SOFT white bread like Italiano, Villagio  or Wonder Bread will not work for this recipe as it need to hold up the filling and not become soggy. Please use a rye, sourdough, or any firmer fresh bread. 
 Use any good quality fresh cheese of choice and grate it yourself. Please don’t use pre-grated as it will alter the taste and quality. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. I think it would have been better if the bread had been toasted first. I used bread from a loaf I made, it did not get crunchy like toast. Should the buttered side have
    been placed on the pan?

    1. You need a rye/sourdough type bread for this recipe. Any soft bread is not recommended as it will get soggy.

  2. 5 stars
    What a tasty, and different, breakfast! As I am in Mexico, feta cheese is not easy to come by. I used queso adobera and cotija, two dry, salty-ish cheeses, and Oaxacan string cheese, similar to mozzarella. My home made whole wheat sourdough bread is sturdy enough so that these toasts were easy to pick up and eat out of hand. Thank you!

    1. Where in Mexico Kathleen? We are in Playa Del Carmen and thanks for putting those cheeses in you post as I was wondering what to substitute! Now I know and will make it!