Egg cheese stalls are a beloved fixture in Singapore’s hawker centers, and Bukit Batok has its own share of these spots serving up hot, crispy egg cheese toast or savory egg cheese prata. The combination of fluffy eggs, melted cheese, and a crispy exterior is simple, satisfying, and perfect for breakfast or a late-night snack. This guide walks you through making your own version at home, capturing the essence of those stall favorites with easy-to-find ingredients.
Ingredients
- 4 slices white bread or 2 pieces of frozen prata (about 200 g / 7 oz)
- 3 large eggs (about 150 g / 5.3 oz)
- 4 slices cheddar cheese (about 80 g / 2.8 oz) or 1 cup (100 g) shredded mozzarella
- 2 tbsp (30 g) butter, softened
- 1 tbsp (15 ml) vegetable oil
- Salt and white pepper to taste
- Optional: 1 tsp (5 ml) soy sauce or 1 tbsp (15 g) sweet chili sauce for serving
Instructions
- If using prata, follow package instructions to thaw if frozen. If using bread, set aside.
- In a bowl, crack the eggs and whisk with a pinch of salt and white pepper. If you like a softer curd, add a splash of milk (about 1 tbsp / 15 ml).
- Heat a non-stick pan over medium heat and add the vegetable oil. Pour in the eggs and let them set for 30 seconds, then gently stir with a spatula to form soft curds. Cook until just set but still slightly moist, about 2 minutes. Transfer to a plate.
- In the same pan, reduce heat to low. Place one slice of bread (or one prata) and toast for 1–2 minutes until golden. Flip and place two slices of cheese on the toasted side, then add half of the scrambled eggs on top of the cheese. Top with the remaining cheese slices, then cover with the second slice of bread (or prata). Press down gently with a spatula.
- Cook for 2–3 minutes per side, until the bread is golden and the cheese is melted. If using prata, the edges may crisp up; press to seal.
- Remove from pan, let rest for 1 minute, then slice in half. Serve hot with soy sauce or sweet chili sauce if desired.
Tips
- Bread choice: Thick-sliced sandwich bread works best; avoid thin slices that tear. For a more authentic stall taste, use slightly sweet bread like those from local bakeries.
- Cheese: Cheddar gives a sharp flavor, while mozzarella melts more stretchy. A mix of both is great. If you only have processed cheese slices, that’s fine—they melt well.
- Don’t overcook the eggs: They should be just set; they’ll continue cooking slightly from the residual heat. Dry, rubbery eggs are a common mistake.
- Butter the pan: For extra crispness, spread a little butter on the outside of the bread before grilling, just like a grilled cheese.
Serving Suggestions
Serve the egg cheese toast hot with a side of tangy tomato ketchup or a drizzle of sweet chili sauce. It pairs well with a cup of kopi (local coffee) or teh tarik. For a heartier meal, add a side of crispy hash browns or a simple green salad.
Variations
- Egg Cheese Prata: Use frozen prata instead of bread. Fry the prata until golden, then top with scrambled eggs and cheese, fold, and cook until cheese melts.
- Spicy Kick: Add a finely chopped bird’s eye chili or a drizzle of sambal to the eggs before cooking.
- Add Protein: Layer in thin slices of ham, turkey, or even leftover rotisserie chicken for a more filling version.
- Herb Infusion: Sprinkle chopped spring onions or coriander into the eggs for a fresh note.
Storage and Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a toaster oven or a dry pan over low heat for 3–4 minutes, flipping once, until the cheese is melted and the bread is crisp. Avoid microwaving, as it makes the bread soggy. If using prata, reheat in a pan with a little oil for best texture.
Frequently Asked Questions
Can I use any type of bread? Yes, but avoid very airy bread like brioche, which may soak up too much egg. Sourdough works well but gives a tangier flavor.
What cheese melts best? Cheddar, mozzarella, and American processed cheese all melt well. Avoid hard cheeses like parmesan alone, as they don’t melt smoothly.
How do I prevent the eggs from making the bread soggy? Cook the eggs until they are just set, not runny, and drain any excess liquid before placing on the bread. Also, toasting the bread first helps.
Can I make this ahead of time? It’s not recommended, as the bread will become soggy. If you must, assemble without the eggs and add them fresh when reheating.
Is this suitable for vegetarians? Yes, if you use vegetarian cheese (some cheeses contain animal rennet) and skip any meat add-ons.
Can I use egg whites only? Yes, use 4 egg whites instead of 3 whole eggs for a lower-fat option. The texture will be slightly less rich.
Related
- Garlic Knots Recipe (Soft, Buttery & Easy)
- Garlic Knots with Canned Biscuits: Easy Recipe
- Garlic Knots Origin: A Delicious History & Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).