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
CHEDDAR CHEESE BREAD
Use our Cheddar Cheese Bread recipe to make warm and tasty cheese bread in a snap! You only need 15 minutes of prep time for this cheese bread recipe.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix dry ingredients in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese. Add combined egg and milk; stir just until moistened.
- Spoon into greased and floured 9x5-inch loaf pan.
- Bake 45 min or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
Provided by Artandkitchen
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together.
- If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
- Allow the dough to rest for approximately 20 minutes in a cool place.
- Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
- Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
NONNA'S BREAD SOUP
You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
- Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
- Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.
KHACHAPURI (GEORGIAN CHEESE BREAD)
With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
- Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
- Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
- Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
- Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
- Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g
BREAD, EGG AND GARLIC SOUP
This is comfort food at its finest. It's a warm, simple and easy dish that can be enjoyed for breakfast, lunch or dinner. It is also a great way to use up day old bread. The key to this soup is to have everything prepped before you start cooking because it comes together really fast.
Provided by Karens Krazy Kitchen
Categories Stocks
Time 24m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Toast and cube the bread.
- Chop the parsley.
- Heat the olive oil in a heavy bottomed sauce pot over medium heat.
- Add the garlic and pepper flakes and cook for 2 minutes.
- Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
- Add the stock and parsley.
- Bring to a low simmer and cook for 6 minutes.
- Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.
- Cover the pot and poach the eggs for 3 minutes (or to your liking).
- To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.
- Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
- Enjoy!
Nutrition Facts : Calories 250.2, Fat 14.4, SaturatedFat 3.2, Cholesterol 211.5, Sodium 291.8, Carbohydrate 18.3, Fiber 2.1, Sugar 2.4, Protein 14.2
CHEESE, BREAD, AND EGG SOUP
Steps:
- Preheat oven to 400°F. Brush bread slices generously on both sides with olive oil. Place bread on baking sheet. Bake until light golden, turning once, about 5 minutes per side.
- Bring broth to boil in large pot. Whisk eggs and cheese in medium bowl to blend. Gradually add egg mixture to boiling broth, stirring to form egg strands, about 1 minute. Add parsley; season with salt and pepper.
- Place 2 bread slices in each of 6 soup bowls. Sprinkle with diced mozzarella cheese. Ladle soup into bowls.
CHEESE BREAD
A favorite of all. Almost a meal in itself, and oh so flavorful! The blend of Parmesan, mozzarella and Cheddar melts to perfection, creating a filling, delicious treat.
Provided by deb
Categories Appetizers and Snacks Cheese
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Place the bread open faced on a cookie sheet. Spread the butter on the bread, then the mayonnaise. Sprinkle with Parmesan cheese, mozzarella cheese, Cheddar cheese and garlic salt.
- Broil 6 to 8 minutes, until the cheese is melted and lightly browned.
Nutrition Facts : Calories 611.4 calories, Carbohydrate 44.2 g, Cholesterol 73.9 mg, Fat 37.6 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 16.2 g, Sodium 1208.7 mg, Sugar 2.6 g
BREAD-AND-CHEESE SOUP
Provided by Jacques Pepin
Categories dinner, easy, quick, soups and stews, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Bring the chicken stock to a strong boil and add the salt and pepper. Meanwhile, break the toast into pieces and place the equivalent of 1 slice in each of four soup bowls. Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top. Serve immediately.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN SOUP WITH EGG AND CHEESE
Steps:
- Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
- Remove chicken and carrots from broth. Cut chicken into bite-size pieces; discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.
- Bring broth to boil. Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes. Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes. Add chicken and carrots to pot; simmer until heated through, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with 2 tablespoons cheese and parsley.
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