While egg and cheese sandwiches are a very tasty option in their most basic form, they are not always the most imaginative of sandwich combinations. If you stop to think for a bit, however, the number of different ways in which eggs can be cooked, combined with the numbers of different types of breads and particularly cheeses available in the average supermarket, means that the humble egg and cheese sandwich can know an almost infinite number of variations, without you having to engage in any lengthy or complicated cooking techniques. A simple browse in your local supermarket and a brief pause for thought can sometimes be all that is required to come up with your own original ideas. 

Egg, Cheddar Cheese and Salad Cress Sandwich

Egg, Cheddar Cheese and Cress Sandwich
Credit: Gordon Hamilton

Fairly simple sandwich of hard boiled egg, salad cress and cheddar cheese


  • 1 large egg, hard boiled
  • 1 teaspoon salad cress, plus extra to garnish
  • 2 slices bread
  • 1 tablespoon shredded or grated cheddar cheese
  • Handful peashoots
  • 3 cherry tomatoes, halved
  • Little bit of butter (optional)
  • Salt and white pepper to season


Put the egg in to a pot of cold water. Bring the water to a boil and simmer for eight minutes. Take the pot to the sink and run cold water in to it until the egg is cool enough to handle.

Salad Cress Added to Egg
Credit: Gordon Hamilton

Salad cress is stirred in to mashed egg

Crack the shell of the egg on a hard surface, peel and put it in a small bowl. You can add a little butter at this stage if desired. Mash the egg with the back of a fork and season with salt and white pepper. Stir in the salad cress.

Cheese Scattered over Egg
Credit: Gordon Hamilton

Cheese is scattered over egg and cress

Spread the egg mixture evenly over one slice of the bread. Scatter the cheese over the top before adding the second slice of bread. Cut and serve with the salad.

Scrambled Egg and Hot and Spicy Cheese Open Sandwich

Scrambled Egg and Spicy Cheese Sandwich
Credit: Gordon Hamilton

Hot and spicy cheese is infused with scrambled egg and served on hot toast


  • 2 small to medium eggs
  • Little bit of butter
  • 1 inch thick slice of farmhouse bread, toasted
  • 2 ounce piece of chili infused cheese or similar
  • Shredded basil leaves to garnish


Crumbled Chili Cheese
Credit: Gordon Hamilton

Crumbled chili infused cheese

Cut the required amount of cheese and crumble it by hand as it will likely be too soft to grate or shred. Cut the slice of farmhouse bread.

Eggs Ready for Scrambling
Credit: Gordon Hamilton

Eggs and butter added to saucepan and ready for scrambling

Break the eggs directly in to a small saucepan and add the butter. Do not season at this stage.

Put the bread on to toast and the saucepan on to a medium heat. It is imperative to stir the eggs constantly as they cook with a wooden spoon or plastic spatula. You should also remove the pot from the heat for a few seconds two or three times so that they don't overcook.

Chili Infused Cheese added to Scrambled Eggs
Credit: Gordon Hamilton

Chili cheese is added to scrambled egg

As soon as the eggs are done, add the cheese and carefully fold it through to melt. The cheese will provide all the seasoning necessary but a little pepper could be added if desired.

Lay the toast on a plate and spoon the spicy egg mixture on top. Garnish with the basil.

Egg, Cheese and Dill Pickle Sandwich

Egg, Cheese and Dill Pickle Sandwich
Credit: Gordon Hamilton

Simple but tasty cheddar cheese, egg and dill pickle sandwich


  • 2 medium eggs, hard boiled and peeled
  • 1 teaspoon mayonnaise
  • Salt and white pepper
  • 2 slices of bread
  • Cheddar or similar hard cheese as required, sliced
  • 3 sliced dill pickles (pickled gherkins)


Mashing Hard Boiled Eggs
Credit: Gordon Hamilton

Hard boiled eggs are mashed with mayo

Put the still warm hard boiled eggs in to a bowl with the mayo. Season with a little salt and pepper before mashing with a fork.

Cheese laid on Egg
Credit: Gordon Hamilton

Cheese slices are laid evenly on egg mash

Spread the egg evenly over one slice of the bread and lay the cheese slices in a single layer on top.

Carefully place under a hot broiler/overhead grill for two or three minutes, just until the cheese is melted.

Dill Pickle Laid on Cheese
Credit: Gordon Hamilton

Dill pickle laid on cheese

Lay the dill pickles on top of the cheese followed by the second slice of bread. Cut in half, serve and enjoy.

Fried Egg and Melted Cheese Wholegrain Roll Sandwich

Fried Egg and Melted Cheese Wholegrain Roll
Credit: Gordon Hamilton

Fried egg with cheese melted over the top on a wholegrain bred roll


  • 1 large egg
  • A little vegetable oil for frying
  • 1 wholegrain bread roll
  • 2 tablespoons grated or shredded cheddar cheese
  • 1/2 teaspoon roughly chopped parsley
  • 1 tablespoon coleslaw to serve
  • 3 cherry tomatoes on the vine to serve


Starting to Fry Egg
Credit: Gordon Hamilton

Egg is added to hot frying pan

Pour a very little oil in to a small, non-stick frying pan and wipe it over the surface with kitchen paper. Too much oil is a common mistake when frying an egg. It is important also to get the pan up to a fairly high heat before the egg is added to start it cooking immediately and help prevent it spreading out too much over the pan.

When the frying pan is hot enough, break the egg in to a cup or small bowl and gently pour it in to the middle of the pan. After a few seconds - when you can see it has started to cook - reduce the heat to medium. After two to three minutes and when you can see the white is set almost right up to the edges of the yolk, carefully turn to fry on the second side for one further minute only.

Egg is Turned in Pan
Credit: Gordon Hamilton

Egg is fried on second side

Cut the bread roll in half horizontally and lightly toast each half on both sides. Lay cut sides up on a serving plate with the tomatoes and coleslaw.

Toasted Roll and Garnishes are Plated
Credit: Gordon Hamilton

Toasted roll and garnishes are plated

When the egg is cooked, scatter the cheese carefully over the top. Put the pan under a hot broiler (overhead grill) for about a minute, just to melt the cheese.

Lift the egg on to the bottom half of the roll with a spatula. Scatter with the parsley and lay the top of the roll in place.

Bavarian Smoked Cheese Omelet with Fries

Bavarian Smoked Cheese Omelet with Fries
Credit: Gordon Hamilton

Simple omelet with Bavarian smoked cheese is served on a sandwich with homemade fries


  • 2 large eggs
  • 1/2 teaspoon dried sage (optional)
  • White pepper
  • Oil for frying
  • 2 ounces or as required Bavarian smoked cheese, sliced as thinly as possible
  • 2 thick slices split tin loaf bread or similar
  • Homemade fries/British chips to serve


Bavarian Smoked Cheese
Credit: Gordon Hamilton

Bavarian smoked cheese

Break the eggs in to a bowl. Season with the sage and pepper and beat until just combined.

Pour a little oil in to an eight inch omelette pan and bring to a medium heat. Pour in the eggs and begin drawing the mixture from around the circumference of the pan in towards the center with a plastic spatula. Stop doing this when the eggs are starting to set.

Cheese Laid on Omelet
Credit: Gordon Hamilton

Smoked cheese slices are laid on almost but not quite set omelet

When only a very little liquid remains on the top of the omelet, lay the cheese slices on top that they form a two inch wide strip through the middle of the omelet.

Folding Omelet
Credit: Gordon Hamilton

Starting to fold omelet

Fold one flap of the omelet over the top, slide the omelet across the pan and fold again in the same direction that the fold is underneath.

Folded Omelet
Credit: Gordon Hamilton

Folded omelet is ready to serve

Lay the omelet on one slice of bread, top with the second and serve with the fries.

Poached Egg, Cream Cheese and Toasted Muffin Open Sandwich

Poached Egg, Cream Cheese on Toasted Muffin
Credit: Gordon Hamilton

Poached eggs are served on toasted muffin halves spread with cream cheese


  • 2 medium eggs
  • 2 tablespoons white wine vinegar
  • 1 English muffin
  • 1 tablespoon (approximately) cream cheese of choice
  • Chopped fresh chives to garnish


The egg poaching method used in this recipe is exactly as shown and described in the above video. It saw the two eggs poached simultaneously in different pots. It is of course perfectly acceptable to use your own chosen egg poaching method or cook the eggs one at a time in the same pot.

Put two pots, each containing around five inches of water and a tablespoon of white wine vinegar, on to reach a boil.

Break the eggs in to two small bowls, taking care not to damage the yolks.

When the water is boiling, stir the water in the first pot fairly rapidly to form a whirlpool. Carefully pour one egg in to the vortex of the whirlpool and reduce the heat considerably to reach a very gentle simmer. Repeat immediately with the second pot and egg.

Spreading Cream Cheese on Muffin
Credit: Gordon Hamilton

Toasted muffin halves are spread with cream cheese

Cut the muffin in half horizontally and lightly toast on both sides. Spread with some cream cheese and lay on your serving plate.

The eggs will take three to five minutes, depending upon their size and how soft you like the yolk to be. When they are done, lift them from the water with a slotted spoon and submerge in a bowl of iced water for five to ten seconds, just to stop them cooking. Drain well.

Lay a poached egg on each muffin half and sprinkle with the chopped chives.

Egg, Cheese and Chive Toasted Sandwich

Egg, Cheese and Chive Toastie
Credit: Gordon Hamilton

Egg, cheese and chive toasted sandwich with salad


  • 1 medium egg
  • 2 tablespoons grated or shredded cheddar cheese
  • 1 teaspoon chopped chives, half for filling, half to garnish
  • White pepper
  • 2 slices of bread
  • Butter
  • Handful of salad leaves of choice to serve


Combining Egg, Cheese and Chives
Credit: Gordon Hamilton

Cheese and chives are added to beaten egg

Put your sandwich toaster on to preheat. Break the egg in to a bowl and lightly beat. Add the cheese and half the chives to the bowl and season with pepper. Stir to form what should be a fairly thick combination.

Building Cheese and Egg Toastie
Credit: Gordon Hamilton

Assembling egg and cheese toasted sandwich in sandwich maker

Lightly butter each slice of bread on one side only. When the sandwich toaster is heated, lay the first slice of bread (buttered side down) in place and spread the egg and cheese mix evenly over the top (non-buttered side), leaving a very slight border. Lay the second slice of bread in place (buttered side up) and close the lid of the toaster carefully, ensuring you don't knock the top slice of bread out of place.

Sandwich toasters will vary so refer to the manufacturers instructions but this sandwich was done to perfection in five minutes.

Toasted Sandwich is Rested
Credit: Gordon Hamilton

Toasted egg and cheese sandwich is briefly rested

Whenever you make a toasted cheese sandwich, remember the cheese will liquefy and become incredibly hot. To save burning your mouth, lift the sandwich from the toaster with a spatula and sit it aside for five minutes to cool slightly before cutting and serving with the salad and the chive garnish.