🫓 Regag with egg and cheese
Regag with egg and cheese is a popular Emirati breakfast: a sheet of paper-thin regag bread is cooked on a hot griddle, topped with a beaten egg and spoonfuls of cream cheese, then folded while the egg sets. The result is crisp at the edges and soft and gooey inside, usually eaten hot straight from the griddle.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g plain flour, 200 ml water and a pinch of salt for the batter (or 2 ready regag sheets)
- 2 eggs, beaten
- 60 g cream cheese
- 10 g butter
Method
- Make thin regag sheets on a very hot griddle as for plain regag.
- While a sheet is still on the griddle, brush it with a little butter and spread the beaten egg over it.
- Dot with cream cheese and cook until the egg sets.
- Fold the regag in half or quarters and serve hot.
How to make it lighter
- Skip the butter — the cream cheese already adds plenty of richness.
- Use one egg and add sliced tomato or chilli for volume.
- Choose a light cream cheese and spread a thinner layer.
History
Regag topped with egg and cheese is one of the most common ways the traditional Emirati bread is sold today, at heritage festivals, breakfast spots and roadside cafeterias across the UAE.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Regag with egg and cheese and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →