Feta Egg Toast
on Nov 01, 2021, Updated Jan 26, 2026
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Want a breakfast that tastes like you’re at a European cafe, but feels like home? Meet the Feta Egg Toast I 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 my Cottage Cheese Eggs for a high-protein take with the same cozy vibes 🥰.
Key Takeaways
- Feta Egg Toast combines salty feta, creamy eggs, and savory rye for a delicious 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.
Table of Contents
Why You’ll Love Feta Egg Toast
Salty feta, creamy eggs 🍳, and sweet+savory rye: breakfast never tasted so good! My Feta Egg Toast packs 13 grams of protein and only 250 calories to 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.
Ingredients
🍞 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.
Nonna’s Tip 🥖
Be sure to use firm fresh bread such as a baguette, rye bread, sourdough, ciabatta, or any firmer fresh bread you have available.
Variations and Substitutions for Feta Egg Toast
- Substitute Bulgarian 🧀 cheese (Kashkaval) with your favorite cheese such as cheddar, mozzarella, Swiss, or provolone.
- Add chopped greens such as 🥬 spinach, kale, or arugula to the egg mixture for extra greens.
- Mix in some finely chopped sun-dried tomatoes, olives, or 🫑 bell peppers for a different flavor.
- Blend in some cooked 🥓 bacon bits, diced ham, or small pieces of smoked salmon for a protein boost.
- Use fresh 🌿 herbs such as basil, parsley, or dill instead of dried oregano or savory.
Similar Recipes
Best Served 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 😉.
Common Questions
Sturdy rye or sourdough, sliced ¾–1 inch thick. Additionally, day-old bread is perfect. Brush with a little olive oil or butter for extra color, and skip very soft sandwich bread (it can go soggy).
Yes. Use your favorite gluten-free bread and cook gently, since gluten-free bread tends to brown faster.
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.
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!)
Allow to cool completely, then refrigerate in an airtight container (2–3 days), separating slices with 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.)
Feta Egg Toast
Ingredients
- 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
Instructions
- 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.
- Spread a few tablespoons of the mixture on top of each slice of bread, making sure to cover all the way to the crust.
- 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.
- Sprinkle on some dry oregano or dry savory and enjoy.
- Note: if you scroll up, you'll find the commonly asked questions, more tips, and other variations.
Nonna’s Notes
- Breads: Be sure to choose a sturdy slice that can hold up to the egg and cheese topping, such as rye, sourdough, or my 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.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and so good! Def recommend this if you haven’t tried it!
I was dying to make this…didn’t have Feta but used two other cheeses. I put it on a piece of foil in case it dripped though the bread. It totally did. Even though the cheese was bubbly and browning, the egg didn’t cook thoroughly and dripped onto the foil. To remedy it, I put it in a lightly oiled pan on the stove to finish cooking the wet bottom. That worked and it tasted good.
great receipes
Thank you!
You are in Chicago, right? Do you know a place to get “Chubriza” in North America? I am in Calgary.
Hi Orlin, I’m based in Toronto!
I love toast. (So much so, that the smell of burnt toast is *exactly* the smell of disappointment.)
I also love eggs and I adore cheese – just not feta or chevre (or blue) – could I use cottage cheese in lieu of the fusky stuff? Or maybe some crumbly parm or a sharp, aged cheddar? I plan to try it anyway. :o) Thank you!
Love your passion for toast, Stitches!! Yes, I think cottage cheese could use. Feel free to use cheddar or even mozzarella; any cheese you love will work.
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?
You need a rye/sourdough type bread for this recipe. Any soft bread is not recommended as it will get soggy.
Wonderful recipe!
Thank you Adrianna 🙂
Made it last week, and due to repeated requests, made it again this morning
Omg Im so glad Mike!!! Makes me so happy you enjoyed it
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!
Omg amazing Improvisation Kathleen !! Soooo happy you liked it
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!
Hi! Where do you buy the Bulgarian cheese (kashkaval)?