As a half-Brit, I like referring to grilled cheese as ” cheese toasties,” which allows me to totally name this Halloween-themed egg toast a “ghostie toastie.” I spied a similar toast meets egg (is it “egg in a hole” here in the U.S.?) in Food Network mag, but I figured that the addition of cheese and a few other niblets would take it up a level. Plus, it’s just a super easy Halloween breakfast for everyone.
You can also use any kind of cheese you fancy in this grilled cheese egg in a hole. I just used two of my favorites, Gruyere and smoked gouda. But you know I love a good sharp cheddar, too. Remember my apricot white cheddar grilled cheese?
Man, that was a win.
(It’s the butter that brings home the golden-ness…)
The ghost cookie cutter is available on Amazon, if you want to snag it.
Don’t do what I did the first time around and try to make this guy look “ghostly” with a full egg. The yolk is delicious, but it lacks that whole white ghost look thing. In regular eggs-in-holes, use a full egg and slice up some yolk porn, but for a ghost look, stick with just the whites.
You might also remember this ghost shape from these Ghostbusters “ghosts getting busted” marshmallows I made for the movie release.
In case you need even more Halloween recipes, I’ve got ’em here:
- Harry Potter-inspired pumpkin pasties (two ways!)
- Halloween pretzel kisses
- Frankenstein marshmallow pops
- Monster s’mores
The ghost’s eyes are just dots of hot sauce, but feel free to give him a good massacre with more hot sauce if you love it spicy… and gory, apparently. It’s a Halloween win-win.
Okay, so it’s not so much a “massacre” as a light sprinkling going on here, but you do you.
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Ingredients
- 2 slices of bread (I used white sourdough)
- 2 Tbsp butter
- 1 slice Gruyere cheese (or grated)
- 1 slice smoked gouda cheese
- Dash of salt
- Dash of black pepper
- Dash of paprika
- egg whites of one egg, lightly whisked
- Hot sauce (I used Sriracha)
Instructions
- Layer an ample amount of your chosen cheeses on one slice of bread, sprinkle on the spices, then top with a second slice of bread.
- Melt 1 tablespoon butter in a skillet on medium heat. Lay the cheese-filled bread into the skillet.
- Cook on each side until the outer layer is golden brown, about two minutes. Add more butter if needed.
- Using a ghost-shaped cookie cutter (like this one), cut out a ghost shape in the sandwich. You can also use a round cookie cutter or a glass if you prefer a non-Halloween version.
- Melt the other tablespoon of butter in the same skillet and lay the cut sandwich into it. Add the egg white into the hole. Cook for about 3 minutes, then carefully flip the sandwich over.
- Cook for another minute, then transfer the toastie to a plate for serving. Apply two drops of hot sauce for eyes (or slather for a "blood bath!")
- Now you'll have energy for some ghost hunting.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
