This recipe goes out to my family, in particular my Dad and this is HOME for me. Every morning I would wake up in my house in Bulgaria my dad had these on the table with fresh tomatoes on the side for breakfast and it’s something I look forward to when I go there every summer. These are the most incredible feta, egg and cheese toasts or “sandwiches” as we like to call them. If you have never tried anything like this I highly recommend it and to be honest, what’s not to like about feta and cheese on buttered bread lol. I am drooling already so let’s get started as this couldn’t be easier:
Bulgarian Cheese, Feta, and Egg Toast
This recipe goes out to my family, in particular my Dad and this is HOME for me. Every morning I would wake up in my house in Bulgaria my dad had these on the table with fresh tomatoes on the side for breakfast and it’s something I look forward to when I go there every summer. These are the most incredible feta, egg and cheese toasts or “sandwiches” as we like to call them. If you have never tried anything like this I highly recommend it and to be honest, what’s not to like about feta and cheese on buttered bread lol. I am drooling already so let’s get started as this couldn’t be easier:
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.
Tried this recipe?Let us know how it was!
27 Responses
THIS LOOKS AMAZING! I’M GOING TO TRY IT.
YAYYYY ! So excited
Comment after you make it. It’s more helpful.
❤️❤️❤️❤️
Looks wonderful – nutrition, please?
Very tasty and simple, though had some egg spillover today and they stuck to the pan. Should the buttered side be face down?
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!
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 ❤️
Is this one serving?
Two servings but it’s really up to you and how hungry you are the recipe makes four toast
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.
Hi Mary! Thank you so much for the feedback and yes please use a little baking sheet under the toast
how many eggs?
2 eggs
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!
Hi Edith,
Thank you so much for your feedback ! I loveee the improvisation. Thank you for sharing
We absolutely love this recipe! Simple and delicious.
Hi! Where do you buy the Bulgarian cheese (kashkaval)?
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!
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
Wonderful recipe!
Thank you Adrianna 🙂
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.