A modern take on a classic dish.


  • 4 large slices crusty white bread (2cm thick)

  • 30g softened butter

  • 1 cup finely grated tasty cheese

  • 1 tablespoon extra virgin olive oil

  • 4 eggs

  • Chilli sauce, to serve


  • 1 corn cob, kernels removed

  • 2 tbs finely chopped coriander, plus extra leaves, to serve

  • 2 tbs lime juice

  • 1 tbs olive oil


  • 1.

    Spread both sides of bread with butter. Sprinkle cheese over a large plate and press in bread slices and cut out holes to coat both sides. Use a 4cm cutter to cut a hole out of each bread slice bread.

  • 2.

    Heat a large non-stick frying pan over medium-high heat. Add corn and cook 2-3 minutes, until bright yellow and ledges start to turn golden. Tip into a bowl. Add remaining salsa ingredients and set aside,

  • 3.

    Wipe out pan and add oil. Cook bread slices and cut out holes, for 2-3 minutes or until undersides are golden and toasted, then flip over. Gently crack 1 egg into each hole.

  • 4.

    Sprinkle salt and pepper over egg, cover pan with lid and cook 3-4 minutes, until whites set.

  • 5.

    Spoon corn salsa over the top of toast and drizzle with chilli sauce. Scatter with coriander leaves to serve.


Recipe courtesy of Australian Eggs.

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