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
EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS
Use up that old bread and have breakfast for dinner with this great savory dish. I made this dish when my boyfriend had his teeth pulled and could only eat egg-based, soft dishes. This was delicious but also easy on the teeth!
Provided by LBELDEN
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 58m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
- Arrange bread slices in a single layer in the baking dish.
- Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
- Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
- Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
- Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
- Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.
Nutrition Facts : Calories 815 calories, Carbohydrate 92.1 g, Cholesterol 324.1 mg, Fat 32.6 g, Fiber 3.9 g, Protein 38.9 g, SaturatedFat 13.5 g, Sodium 1513.3 mg, Sugar 10.4 g
BACON, EGG, AND CHEESE BAKED FRENCH TOAST
Is this the ultimate brunch centerpiece? We think so! It's a flavor cross of the world's best breakfast sandwich and a classic egg-and-cheese strata-and you can prep it up to a day in advance. Next morning, slide the whole shebang into the oven and watch it puff up dramatically into a sliceable feast.
Provided by Sarah Carey
Time 6h15m
Yield Serves 8 to 12
Number Of Ingredients 9
Steps:
- Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
- Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
- In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
- Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
- Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.
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.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
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