Put a twist on the classic dippy eggs by serving them with fingers of the ultimate toasty cheese sandwich, made with three cheeses and relish. 


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  • 4 very fresh free-range eggs, fridge cold
  • 2 tbsp good quality store-bought tomato relish or fig jam
  • 4 slices of thick-cut brioche loaf
  • 40 g butter, softened
  • 100 g of cheese (e.g. a mix of cheddar, blue cheese and brie), coarsely grated and crumbled
  • Salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring a medium pot of water to the boil and a pinch of salt. Add the eggs and cook for 5 minutes.
  2.  Butter each piece of bread and turn over. Spread two pieces of the bread with the relish and scatter cheese on the other sides. Form two sandwiches and press down.
  3.  Heat a large pan over a medium-low heat. Add the sandwiches and toast for 3-4 minutes on each side.
  4.  Cut out 2 egg holders from the egg carton and present on a small board. Arrange eggs in holders and cut the tops off. Slice the cheese and relish toasties into batons and serve with egg and extra relish on the side.