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

Ingredients 

  • 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

Instructions 

  • 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

Notes

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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27 Comments

  1. 5 stars
    I made this for breakfast this morning using bakery sourdough bread (sturdy), French feta sheep cheese, and some Havarti with dill. I turned our broiler on low and set it for 10 minutes which turned out to be just the right amount of time. My husband topped his with sliced tomatoes. I tried it and the sandwiches are good both ways. I’m so pleased I found this recipe!

  2. 5 stars
    Delicious! I wasn’t sure what sort of pan to use so I just placed the bread directly on the oven rack. Used a low rack & broiled on med/high for almost 10 minutes. I had a little drippage, so next time I will put a tray underneath to catch any drippy cheese.

  3. So pleased to have found this page! And the toast looks scrumptious!
    I spent several months in Bulgaria on a Fulbright Scholarship many years ago. I directed an ensemble that specialized in Bulgarian music back then. Chubritsa has become a pantry staple!
    Do you have a recipe for Russki Salata; another favorite I have been unable to duplicate since that trip? Other non-musical highlights of that trip were skiing Pamporovo, a wine tasting in Southern Bulgaria; the Roman Amphitheatre in Plovdiv and the Pommes Frites, almost everywhere, but especially in a small chateau on Mount Vitosha… never had better!

    1. Thank you so much for the beautiful comment. So incredibly sweet of you. I love how much you know about Bulgaria and the fact that you spent a few months there makes me so happy. Yes I have “ Ruska Salata “ Just search Russian salad in the search tab and it will pop up ❤️

  4. 4 stars
    Very tasty and simple, though had some egg spillover today and they stuck to the pan. Should the buttered side be face down?