Sunny-Side Up Eggs with Melted Cheddar on Whole Wheat Toast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Simple, protein-rich breakfast featuring runny yolks and gooey cheese that kids can help assemble with minimal heat exposure. This American-inspired kid-friendly recipe, ready in about 15 minutes, pairs whole wheat bread, large eggs, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 2 slices whole wheat bread until golden in a toaster, then set aside on a plate.
  2. Step 2: Melt 1 tbsp butter in a non-stick skillet over medium heat until bubbling.
  3. Step 3: Crack 2 large eggs into the skillet, season with a pinch of salt and a pinch of black pepper, and cook for 3 minutes until whites are set but yolks remain runny.
  4. Step 4: Sprinkle 1/4 cup shredded cheddar cheese over the eggs, cover the skillet with a lid, and cook for 1 minute until cheese melts and eggs are warmed through.

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