Honey butter spread on toast with eggs
Sweet cream cheese with honey and butter melts into warm toast and becomes the base for a soft fried egg, a simple supper built on what you have. The yolk runs into the spread for richness and a little protein to make it dinner.
About 440 calories a serving, 19 g protein, 14 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 loaf bread
From your shelf
- 6 ounces [170g] honey butter cream cheese spread, honey butter (Philadelphia)
Staples
- 4 eggs
- 2 tablespoons [28g] butter
- pinch salt
- pinch pepper
- Toast 4 slices of bread until golden and crisp, about 3 to 4 minutes.
- Spread about 1 and a half tablespoons of the honey butter spread on each warm slice. The spread will melt slightly into the bread.
- Heat 2 tablespoons of butter in a large skillet over medium heat until it foams. Crack 4 eggs into the pan and fry gently until the whites are set but the yolks still run, 3 to 4 minutes.
- Season the eggs with a pinch each of salt and pepper. Divide the toast between two plates and top each with 2 eggs.
Note Swap the bread for a roll or English muffin if you have one. Leftovers are best within a day; reheat the toast in a dry skillet. Serve with a green salad or hot sauce if you have it on hand to add another note.
On the label
PASTEURIZED MILK AND CREAM, WATER, WHEY PROTEIN CONCENTRATE, HONEY GRANULES (REFINERY SYRUP, HONEY), CONTAINS LESS THAN 2% OF CANE SUGAR, HONEY, SALT, BUTTER (CREAM, SALT), CAROB BEAN GUM, GUAR GUM, NATURAL FLAVOR, NATAMYCIN (A NATURAL MOLD INHIBITOR), VITAMIN A PALMITATE, CHEESE CULTURE.
Philadelphia, cheese, serving 32 g. Ingredients as printed on the label.
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Cooks as cream cheese, butter, margarine. Half of it left? Use up the cream cheese.