Cheese toast with tomato and eggs
Melted American cheese on toast makes a quick platform for a fried egg and fresh tomato slice. The processed cheese spreads silky and hot over bread, and crisps at the edges where it meets the pan. Supper in twenty minutes.
About 420 calories a serving, 21 g protein, 34 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 slices bread
- 1 medium tomato
From your shelf
- 4 slices deluxe american cheese singles
Staples
- 2 tablespoons butter
- 2 eggs
- to taste salt
- to taste pepper
- Heat 1 tablespoon of butter in a skillet over medium heat. Lay two slices of bread in the pan and let them toast until golden on one side, about two minutes. Flip them and lay one slice of american cheese on each piece. While the cheese melts and the bread finishes crisping, the pan will be ready in another minute.
- Transfer the cheese toast to two plates. Add the remaining 1 tablespoon of butter to the same skillet and crack two eggs into it. Cook until the whites set but the yolks stay runny, about three minutes, then slide one egg onto each piece of toast.
- Slice the tomato into two thick slices and lay one on top of each egg. Salt and pepper everything to taste and serve right away while the cheese is still warm.
Note Swap the tomato for sliced avocado or a handful of arugula if you have it. Leftovers do not keep well; make fresh. Serve with a simple green salad or pickled vegetables on the side to round out the meal.
On the label
AMERICAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, CREAM, SODIUM CITRATE, TRICALCIUM PHOSPHATE, SALT, SORBIC ACID (PRESERVATIVE), COLOR ADDED, SOY LECITHIN FOR SEPARATION.
Publix, cheese, serving 21 g, package 12 OZ/340 g. Ingredients as printed on the label.
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Cooks as american cheese. Half of it left? Use up the american cheese.