This toast is a true breakfast lifesaver: a delicate egg wraps itself into a neat envelope around juicy tomato and melty cheese, while a crisp slice of toast keeps everything in place. It comes together in just minutes and looks as polished as something from a café.
Ingredients
- Eggs — 2
- Toast bread — 1 slice
- Semi-hard cheese (mozzarella, gouda, or cheddar) — 30g (1 oz)
- Tomato — 50g (2–3 thin slices)
- Butter — 10g (2 tsp)
- Salt and black pepper — to taste
- Fresh herbs (dill, parsley) — 5g (1 tbsp)
Step-by-Step Recipe
- Prepare the ingredients: slice the tomato into thin rounds, grate the cheese, and finely chop the herbs.
- In a bowl, beat the eggs with a pinch of salt and pepper until smooth.
- Heat a 20–22 cm (8–9 inch) skillet over medium heat and melt the butter.
- Pour in the eggs and tilt the pan so they spread evenly. When the top is still slightly wet, place the slice of toast in the center and press it down gently.
- Arrange the tomato slices over the bread and sprinkle with cheese. Once the edges of the omelet are set, loosen them with a spatula and fold them toward the center to form an envelope.
- Carefully turn the envelope seam-side down and cook for 1–2 minutes, until the bottom is golden and the cheese inside has melted.
- Transfer to a plate, scatter with herbs, and serve immediately while the toast is still crisp.
Nutrition Facts
| Serving | 1 toast |
| Calories | 430 kcal |
| Protein | 24 g |
| Fat | 29 g |
| Carbohydrates | 21 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Serving Ideas
- Serve with a leafy salad and a cup of coffee or tea.
- Add a little pesto or a drop of hot sauce for extra brightness.
- For a more filling version, tuck in a thin slice of ham or turkey.
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Tips and Variations
- Pan: a nonstick skillet works best — it makes folding the envelope much easier and helps prevent tearing.
- Bread: classic sandwich bread, whole grain, or gluten-free bread all work well; choose your favorite.
- Cheese: the better it melts, the more tempting the filling will be. Mozzarella, gouda, and cheddar are all excellent options.
- Heat: keep it moderate. The egg should set at the edges without drying out.
- Lighter option: swap the butter for 1 tsp olive oil and use whole-grain toast.
Frequently Asked Questions
- Can I make it without butter? Yes, use 1 tsp vegetable oil or olive oil instead — it will be a little lighter.
- What if the egg tears when folding? Let the omelet set for 20–30 seconds longer around the edges and use a wide, flexible spatula for a neater fold.
- What other fillings work well? Thin slices of ham, turkey, avocado, sautéed mushrooms, green onions, bell pepper, or a little pesto.
- Can I make it ahead? It’s best cooked and served right away, since toast loses its crunch quickly. You can prep the cheese, sliced tomatoes, and herbs in advance.
- Can I use suluguni or halloumi? Yes, but choose a cheese that melts well; if needed, grate it finely.