PUFFY CHEESE & EGG TOAST
As a child, whenever I stayed with my aunt during school holidays, she would make me this delicious puffy cheesy toast. My aunt let me grate the cheese and crack the eggs open, and we would have the most wonderful conversations as we toasted, mixed and grilled. I rarely make these toasts now, only for the kids, and when I do...
Provided by Dboz Lyfe
Categories Eggs
Time 15m
Number Of Ingredients 5
Steps:
- 1. 1. In a bowl mix egg with cheese 2. Toast one side of sliced bread under the oven grill 3. Spread cheese and egg mixture thinly over untoasted side of bread, make sure you cover entire surface 4. Grill (not too close to the top of oven, go down one level) until puffy and golden, season with salt and cayenne pepper You can add bacon, ham, parsley, sundried tomato, anything you like. Cut into triangles and serve with soup or top with a fried egg and a side of ham or bacon and wilted spinach.
BACON, EGG AND CHEESE TOAST CUPS
Make bacon, egg and cheese for a crowd with this easy recipe that serves the ultimate breakfast trio in pillowy, crisp puff pastry cups.
Provided by Kelly Senyei
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
- Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
- Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
- Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
- In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
- Divide the cheese among the puff pastry cups, followed by the egg mixture.
- Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
- Sprinkle the egg cups with the chives and serve immediately.
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
EGG AND CHEESE TOAST
This is one of those homely, comforting kind of things that's so simple to make. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt, pepper and milk.
- Melt butter in a skillet, pour in egg mixture and cook over low heat stirring constantly.
- Spread toast with ketchup, heap with scrambled eggs and sprinkle with cheese.
- Place in broiler to brown and melt cheese.
- Serve at once.
Nutrition Facts : Calories 253.6, Fat 13.1, SaturatedFat 6.1, Cholesterol 198.2, Sodium 562, Carbohydrate 21.6, Fiber 0.9, Sugar 1, Protein 11.9
CHEESE AND EGG TOAST
My recipe is about a slight change to the well known french toast.
Provided by Connor Sheeran
Time 5m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Crack an egg into a tray at least bigger than your slice of bread.
- Whisk the egg with a fork then place your slice of bread into the mixture making sure you coat both sides.
- Put on a frying pan on a low to medium heat with a teaspoon of olive oil in the centre of the pan.
- Place your coated slice of bread into the frying pan.
- Add a pinch of black pepper and a handful of grated cheese to cover the bread slice.
- Grab a spatula and flip the bread over and then sprinkle cheese and black pepper onto the other side.
- When fully cooked place onto a plate and enjoy.
CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS
My grandkids love to have this for breakfast when they're here. It's simple and you can add meats, veggies, cheese, salsa, or anything that you like. From "What's For Breakfast?" by Mary Ann Bauer.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until smooth.
- Gradually add milk.
- Add eggs, chives and salt.
- Beat with a fork or whisk until foamy.
- Melt butter in a frying pan.
- When sizzling, pour in egg mixture.
- Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
- Serve in toast cups and sprinkle with more chives.
- Toast Cups:
- Butter both sides of bread.
- Push bread into lightly greased muffin cups so that corners form points.
- Bake at 350 degrees until golden brown.
- Toast cups can be made ahead and reheated just before serving.
Nutrition Facts : Calories 271.6, Fat 19.2, SaturatedFat 9.8, Cholesterol 226.8, Sodium 906.7, Carbohydrate 14.6, Fiber 0.6, Sugar 2, Protein 10
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