Cheesy Eggs on Toast
Published June 22, 2022
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs
- Salt and pepper
- 1½tablespoons unsalted butter
- 1slice bread
- ¼cup shredded cheese (Cheddar, Monterey Jack or a blend)
Nutritional analysis per serving (1 servings)
490 calories; 38 grams fat; 19 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 22 grams protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
When I was growing up in England, bread was fried in bacon fat after the bacon was cooked. It was (surprise!) called fried bread. I can't imagine the calorie count, but I can still remember the taste and the texture. Crisp, fatty, and absolutely delicious. It was part of a cooking tradition that used everything it had.
A few years ago, I watched Gordon Ramsey's video on making scrambled eggs. He agrees that low heat is essential, moving the eggs off and on the burner. He mixes the eggs right in the skillet with some butter. He also adds a TBSP of cream near the end to cool them and add some creaminess (and calories!) Also, a sprinkle of fresh chives on scrambled eggs is marvelous.
It’s actually easier just to butter the bread with copious amounts of butter and then add it to the hot pan. Flip when one side is done - no need to melt more butter. That way, you don’t have to chase the butter around the pan with the bread. Same way you make grilled cheese sandwiches - butter side down, then cheese, etc., then top with slice with butter side up. Flip. Perfect every time.
In our house, this is known as an egg special. Sometime I add bits of cream cheese to the eggs for extra richness - this is in addition to the cheddar.
I gently beat three room temp eggs with salt and pepper and then add 2 T of hot (not close to boiling) water and whisk. I don't use cream or milk. I use additional butter if the eggs seem to be cooking too fast. High fat and lots of calories but like ambrosia.
So easy and delicious!