Puffy Cheese Egg Toast Recipes

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Steps:

• With a spoon, press down on the center of the bread to form a pocket.
• Line the edges of the bread with butter, and crack an egg into the pocket.
• Line the edges of the bread with shredded cheese.
• Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

Steps:

• 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.
• 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.
• 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.

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

Steps:

• Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler.
• Remove; fold in beaten egg whites.
• Dip the bread cubes in the mixture to coat.
• Place on baking sheet; cover with plastic wrap.
• Chill overnight (the coated bread cubes can also be frozen for later baking).
• Remove from the fridge, remove plastic wrap.
• Bake at 375 degrees for 10-12 minute, or until brown.
• These puffs freeze well after baking.

Steps:

• Crack an egg into a tray at least bigger than your slice of bread.
• Whisk the egg with a fork then place your slice of bread into the mixture making sure you coat both sides.
• Put on a frying pan on a low to medium heat with a teaspoon of olive oil in the centre of the pan.
• Place your coated slice of bread into the frying pan.
• Add a pinch of black pepper and a handful of grated cheese to cover the bread slice.
• Grab a spatula and flip the bread over and then sprinkle cheese and black pepper onto the other side.
• When fully cooked place onto a plate and enjoy.