Cheese and egg open-faced toast
An open-faced sandwich built on buttered toast with melted cheese and a fried egg, this shelf holds only one product so we turn it into something warm and supper-quick. The cheese product melts smooth and the egg yolk stays runny to dress it all.
About 330 calories a serving, 18 g protein, 17 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 eggs
From your shelf
- 4 slices 30% less sodium white deli american cheese product
Staples
- 2 tablespoons butter
- a pinch salt
- a pinch pepper
- 2 slices bread
- Toast 2 slices of bread until golden, then spread 1 tablespoon of butter on each slice while still warm.
- Lay 2 slices of cheese on each piece of toast.
- Heat 1 tablespoon of butter in a skillet over medium heat and crack 2 eggs into it, cooking until the whites are set but the yolks still jiggle, about 3 to 4 minutes. Meanwhile place the cheese toasts under a low broiler or into a 350°F [175°C] oven for 2 minutes to melt the cheese.
- Slide one egg onto each toast, season with a pinch of salt and pepper, and serve at once.
Note Swap the fried egg for a poached one if you prefer. Eat this warm right away; it does not keep. Serve with a simple green salad dressed with vinegar and oil, or a cup of soup.
On the label
CULTURED PASTEURIZED MILK AND SKIM MILK, BUTTERMILK, MILKFAT, CONTAINS LESS THAN 2% OF SEA SALT, SALT, SODIUM AND POTASSIUM PHOSPHATES, LACTIC ACID, MILK PROTEIN CONCENTRATE, ENZYMES
Land O Lakes, cheese, serving 28 GRM, package 5 lb. Ingredients as printed on the label.
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Cooks as american cheese. Half of it left? Use up the american cheese.