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Eggs Rothco

"This recipe has at least an 8 yr history w/me. It was originally entered at our prior cooking site, but I cannot tell you exactly when as I was unable to find that info. I can tell you it was 1st reviewed in Dec 2008. When I found out Culinary Quest #3 would visit NY City, I decided to transfer the recipe here for play in that event. The easiest way to share info about the recipe is to simply repeat the original Intro, so here it is: You are a captive audience when aboard a plane flying over the No Atlantic for 6-8 hrs. BUT IcelandAir has a monthly travel magazine I have always found interesting. While thumbing thru it last month, I read an article titled THE SACRED ART OF BRUNCH that touted 3 restaurants where you could enjoy a “proper, long, drawn-out weekend brunch in NY City”. 1 of them was aptly named EGG where Chef George Weld was said to serve the hands-down, best brunch in Williamsburg w/specialties from his So Carolina upbringing. The EGG website shared this 1 recipe & described it as “budget-friendly, kid-friendly, quick & easy”. They must be continuing to do things right because EGG is still open today & EGGS ROTHCO is still on their menu, altho now it is paired w/candied bacon. ENJOY!"

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Prep Time: 5m

Cook Time: 10m


Servings: 2  

  • 5.0000

Thank you for sharing this tasty recipe Twisted, I never knew that it originated from New York. I used a sesame french bread and a good quality old cheddar, they worked perfectly. Made for CQ3 - New York..

  US | Metric  Print Ingredients
  • 2 tablespoons butter, divided
  • 2 ounces sliced bread (2 slices brioche bread, or 2 slices challah)
  • 2 extra-large eggs
  • 2/3 cup cheddar cheese, shredded (good quality, grated)

What You Will Need

  • No special items are required
  How to Make

Step 1

Preheat oven to broil. Melt 1 tbsp butter in a lrg non-stick skillet over med heat until it begins to foam. Place brioche slices in the skillet, moving them around until well-buttered & browned.

Step 2

Using a cookie cutter, biscuit cutter or sml drinking glass, press a hole in the center of ea bread slice. Discard the cutout rounds. Divide the remaining tbsp of butter between the 2 holes in the bread. When the butter begins to foam, crack an egg into ea hole.

Step 3

Cook until the egg whites set about halfway up the sides of the yolks. Flip the bread w/a spatula & cook for another min or so.

Step 4

Remove bread from skillet & place onto a broiler pan. Spread grated cheese thoroughly over the bread (covering as much surface area as possible to prevent the bread from burning).

Step 5

Place pan under the broiler. Remove as soon as the cheese has melted. Serve w/broiled tomatoes or a simply dressed green salad.

  Nutritional Facts
  • Serving Size: 1 (124.4 g)
  • Calories 346.6
  • Total Fat - 23.5 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 215.4 mg
  • Sodium - 577.5 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.8 g
  • Protein - 18.5 g
  • Calcium - 444.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg
5 reviews

Delicious! Easy to prepare and filling, despite having only a few ingredients. Thanks for sharing! CQ3


Review by starrynews

These were soooo yum! They’re eggs in a frame pumped up with the use of brioche bread and melted cheese over the top. New York knows what they are doing. My family devoured it. These will be part of my special breakfast repertoire. Thank you Twissis for sharing. Made it for CQ3 – New York, 2016.


Review by ForeverMama

We had this for a 'breakfast for dinner' night with zucchini fritters and fruit. I liked using thicker slices of brioche. Prep was easy and I think this is something even the grandkids would enjoy. Thank you for sharing the recipe!


Review by Susie D

I used a Panini bun and cooked it all stove top. Toasted the bun as per recipe. Then added a bit of butter in each hole, cracked an egg in each. Sprinkled on the cheese & covered it with a lid. Medium heat & 4 minutes - egg white firm , yolk runny & cheese melted. Two servings were very much enjoyed.


Review by Bergy

Thank you for sharing this tasty recipe Twisted, I never knew that it originated from New York. I used a sesame french bread and a good quality old cheddar, they worked perfectly. Made for CQ3 - New York.


Review by KATO BABY