Cheese and egg sandwich toast
White deli cheese melts into soft scrambled eggs and buttered toast for a weekend comfort dinner that comes together in the time it takes to brew coffee. This shelf holds enough for a proper supper.
About 400 calories a serving, 23 g protein, 10 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 loaf bread
From your shelf
- 4 slices white deli american cheese product
Staples
- 3 tablespoons butter
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Toast 4 slices of bread in a toaster or skillet until golden on both sides, then set on two plates.
- Crack 4 eggs into a bowl, whisk with 1/4 teaspoon salt and 1/4 teaspoon pepper until loose.
- Melt 2 tablespoons of butter in a skillet over medium heat, pour in the eggs, and stir gently until they begin to set, about three minutes. Tear the 4 slices of cheese into pieces and scatter them over the eggs while they still look slightly wet, about one minute more.
- Divide the scrambled eggs and melted cheese between the two slices of toast on each plate, spreading them while still warm.
- Wipe the skillet clean with a cloth, add 1 tablespoon of butter, and let it brown for a moment. Drizzle this beurre noisette over each toast.
Note Swap deli cheese for cheddar or Swiss if you have it. Leftovers do not keep well; eat warm. Serve with tomato slices, hot sauce, or a simple green salad to balance the richness.
On the label
CULTURED PASTEURIZED MILK AND SKIM MILK, BUTTERMILK, MILKFAT, SALT, CONTAINS LESS THAN 2% OF SODIUM AND POTASSIUM PHOSPHATES, TRICALCIUM PHOSPHATE, 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.