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
CHEESY TEXAS TOAST
My husband and I love garlic bread, but it's such a waste for just the two of us, so I came up with this cheesy Texas toast recipe. You can prepare it in a few minutes, and it's tasty, too! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. , Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.
Nutrition Facts : Calories 370 calories, Fat 22g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
CHEEZY OYSTER TOAST
I adapted this from a recipe on a smoked oyster can. This is good comfort food that you just want to keep eating. You can use smoked clams or mussels instead. Some brands don't have a strong smokey flavor but that can be remedied with a little liquid smoke. I like this best with potato bread, any other bread that can hold up to the weight can be used. I've served this as an appetizer using toast wedges.
Provided by Chefro
Categories One Dish Meal
Time 12m
Yield 4 Slices, 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain oil and liquid from the can of Oyster into a hot skillet.
- Add the Onion and saute until translucent and very soft.
- Meanwhile, toast the bread.
- Add the Cottage Cheese and Tomato Paste to the skillet and combine.
- Add the Oysters and break them up into smaller pieces.
- Keep stirring for about 5 minutes over medium-high heat. You know its done when the curds are gone and the mix is a bubbly thick sauce.
- Add salt and pepper to your liking.
- Spoon even amounts into the center of each slice of toast. It should be thick enough to not spill over the edges of the toast. Let it rest a moment to cool and firm up before devouring.
Nutrition Facts : Calories 163.3, Fat 5.7, SaturatedFat 3.3, Cholesterol 31.9, Sodium 622, Carbohydrate 11, Fiber 1, Sugar 3.1, Protein 17
CHEESE TOAST
Provided by Ree Drummond : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
- Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
- The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.
CHEESY FRENCH TOAST
Steps:
- Preheat your oven to 200 degrees F (95 degrees C) and place a baking sheet on the middle rack.
- Place a large nonstick skillet over medium heat.
- Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side.
- Add 2 teaspoons of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for 3 to 4 minutes per side, or until golden brown. Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil.
- In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about 4 minutes.
- Remove the French toast from the oven and sprinkle each piece with about 1/4 cup of grated cheese. Return to the oven, turn the broiler on to high and broil until the cheese is melted and lightly golden brown, about 1 to 2 minutes.
- Top each piece with a couple of pieces of crispy pancetta, if using, and serve two slices of French toast per person, drizzled with maple syrup.
CHEESY EGGS ON TOAST
You don't even need a toaster to make perfect toast. Crisping bread in a skillet - in melted butter, of course - gives it a tasty brown crunch and leaves you with a hot pan ready to scramble eggs. Be sure to swipe up all the butter and crumbs with the toasted bread when you take it out to keep the eggs nice and golden. Because more butter is added to the pan at the same time as the eggs, it melts slowly into the eggs while you stir them, leaving you with a creamy mix that ends up even creamier when cheese is melted in at the very end.
Provided by Genevieve Ko
Categories breakfast, brunch, easy
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
- In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.
OYSTER PAN ROAST
Categories Shellfish Appetizer Quick & Easy Winter Gourmet New York Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring barely to a simmer (do not let boil).
- Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.
SAUTEED OYSTERS ON TOAST
Steps:
- For the toast, preheat oven to 450 degrees. Trim the crusts from the bread and discard. Spread the softened butter on both sides of bread slices. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
- Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté for two to three minutes, until it is slightly crisp. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes. Add the oysters and cook until they have plumped up and are beginning to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice. Spoon over toast. Sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams
QUICK CHEESY OYSTER CRACKER SNACKS
This quick and easily made snack is quite addictive. I never seem to make enough when friends visit but they never seem to mind waiting while I make more. It's also good for practicing your "pan flipping" skills. This recipe is made with "popcorn seasoning". Although I used Cheddar cheese powder in this variety, many other flavors are available. I also like Nacho, Parmesan, and Cheddar/Bacon. You can get these and many other flavors from www.SpiceBarn.com.
Provided by usBob.com
Categories Lunch/Snacks
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a sauté pan add Oyster Crackers about 2 or 3 layers deep.
- Turn the flame on low.
- Spray the oil liberally on the surface of the crackers.
- Before the oil soaks in, liberally sprinkle the Cheddar powder and a little salt.
- "Flip"the crackers in the pan and repeat the last step about 3 or 4 times until they are well coated, tasting as you go, until they reach the flavor that you like.
- Caution: Be careful not to spray the oil into the open flame.
- When you reach the intensity of flavor that you like, remove from the flame and let cool or eat them warm-- ENJOY!
- If you like these-- try other flavors of popcorn seasonings.
Nutrition Facts :
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