Egg Cheese Toast

Name: Egg Cheese Toast
Total time: 300 s
Yield: 1 serving
Cuisine: American
Ingredients: FOR EACH CHEESE BAKED TOAST, This makes 1, adjust ingredients up to as many as you need; 1 slice bread, any type; 1 large egg; 1 tablespoon fresh grated romano cheese; 3 tablespoons sharp cheddar cheese, shredded; 1 teaspoon chopped chives or green onions; 1 teaspoon chopped or sliced jalapeno, optional; softened butterfor spreading

fenway @Fenway

This is a simple easy breakfast, lunch or snack egg cheese toast. It all bakes in the oven so you can make as many as you need and they are all done at the same time. Add some frest fruit and your done!

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Ingredients

5 mins

1 serving

FOR EACH CHEESE BAKED TOAST, This makes 1, adjust ingredients up to as many as you need
1 slicebread, any type
1large egg
1 tablespoonfresh grated romano cheese
3 tablespoonssharp cheddar cheese, shredded
1 teaspoonchopped chives or green onions
1 teaspoonchopped or sliced jalapeno, optional
softened butterfor spreading

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Steps

5 mins

1

Preheat the oven to 375. Line a baking sheet or dish withh parchment paper allowing one layer of as many toasts as you need
2

Lightly butter bottom of bread with softened butter and place on parchment lined baking dish
3

With the back of a spoon carefully flatten the bread in the center to hold the egg
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Break an egg into a small cup and pour carefully into well made by the spoon, sprinkle with salt and pepper and chives
6

Sprinkle romano and cheddar cheese around the egg, add jalpenos now as well
7

Bake about 10 to 14 minutes until the egg is cooked to your liking and the cheese ismelted and golden
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9

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Cooksnaps

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fenway @Fenway

on April 09, 2016 21:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.