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Cheesy Eggy Bread Fingers are golden, crispy, and packed with protein and calcium—perfect for fussy eaters, kids’ snacks, or quick family meals.
We’ve given a little love to the classic eggy bread recipe with this simple twist. These Cheesy Eggy Bread Fingers are golden and crispy on the outside, soft in the middle, and packed with comforting flavour.
Cheesy Eggy Bread Fingers
Cheesy Eggy Bread Fingers
Course: Breakfast, lunch, SnacksServings
2
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesWe’ve given a little love to the classic eggy bread recipe with this simple twist. These Cheesy Eggy Bread Fingers are golden and crispy on the outside, soft in the middle, and packed with comforting flavour. The egg brings protein, while the melted cheese adds calcium and richness — great for growing kids. Perfect for little hands to dip (or not!) and ideal for breakfast, after school snack, even a light lunch or even as part of a weekend brunch. . No sauce? No problem. These taste great dry and crisp from the pan.
Why You’ll Love This Recipe
This recipe is easy, affordable, and ready in minutes. It’s a great way to use up leftover bread and add extra protein to your diet. The combination of eggs and cheese provides energy and keeps you full for longer, making it ideal for growing children and active adults. Wants more tips and tricks to support your fussy eater? check out my book!
Ingredients
2 medium eggs
2 slices thick white or wholemeal bread
40g grated mild cheddar cheese
A splash of milk
A pinch of black pepper (optional)
Butter or oil for frying
Optional: Tomato ketchup for dipping
Directions
- Crack the eggs into a shallow bowl, add a splash of milk and whisk together. Stir in the grated cheese and a pinch of black pepper if using.
- Slice the bread into 3 or 4 fingers per slice (crusts on or off, depending on your child’s preference).
- Dip each bread finger into the cheesy egg mixture, letting them soak briefly on both sides.
- Heat a non-stick frying pan over medium heat with a little butter or oil.
- Fry the eggy bread fingers for 2–3 minutes on each side until golden brown and crispy.
- Serve warm, either with a small pot of ketchup for dipping or on their own.
- Fussy eaters Tips
- If your child prefers their food dry, let the fingers cook a little longer for extra crispiness
- You can add finely grated courgette or carrot to the egg mix for a sneaky veggie boost — it blends in well!
- For a fun breakfast platter, serve with slices of banana or apple on the side.
- These also make a brilliant after-school snack and can be reheated in the toaster for a quick crunch.
Here are key tips for making Cheesy Eggy Bread Fingers
- Use day-old bread – Slightly stale bread soaks up the egg mixture better without going soggy.
- Grate cheese finely – This helps it melt evenly and stick to the bread.
- Season well – A pinch of salt, pepper, and even a little paprika can enhance flavour.
- Dip quickly – Don’t soak bread for too long in the egg mixture or it will break apart.
- Cook on medium heat – Too high and the outside will burn before the cheese melts.
- Non-stick pan works best – Prevents sticking and ensures an even golden crust.
- Serve immediately – Best enjoyed hot and crispy, straight from the pan.
