Fried Cheese Egg Toast

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Craving something new to shake up your breakfast routine? Love runny yolks? Then this fast and easy fried cheese egg toast recipe is for you. Be careful though, since it won’t be easy going back to that bowl of oatmeal after this. While pan-frying cheese may not sound particularly healthy, as it caramelizes, it gives up a fair amount of butter fat, which stays behind in the pan. This might just be the new way to breakfast!



Step: 1

Sprinkle Cheddar cheese into a nonstick skillet over medium heat, forming a circular shape. Fry until cheese is bubbling and starts to brown around the edges, about 2 minutes. Sprinkle red pepper flakes over the cheese.

Step: 2

Crack egg over the center. Poke the tip of your spatula through the egg white until some of it runs out and flattens over the pan. Cook until cheese is browned to your liking and egg white starts to set, 3 to 5 minutes more. Scrape up the sides using your spatula and fold them over the yolk. Continue cooking for a few seconds until egg is securely encased but still runny.

Step: 3

Transfer onto toast and top with green onions. Break open the yolk and sprinkle salt on top.


Per Serving: 256 calories; protein 15.4g; carbohydrates 14.1g; fat 15.4g; cholesterol 215.8mg; sodium 572mg.

Eat healthy breakfast to continue the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me energy to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and make keep you feeling full longer, and not want likely grab a snack out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your fridge next to the milk or on the bench next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.

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