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Tia’s Ultimate Favorite Toast Recipe: A Must-Try Breakfast Delight

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Ingredients

Adjust Servings:
1 - 2 tablespoon water
3 tablespoons cheese (grated)
1 egg (beaten)
1 - 2 piece toast
butter (optional)

Nutritional information

524.7
Calories
194 g
Calories From Fat
21.6 g
Total Fat
9.6 g
Saturated Fat
268.7 mg
Cholesterol
1014.9 mg
Sodium
56.4 g
Carbs
2.5 g
Dietary Fiber
2.1 g
Sugars
25 g
Protein
207g
Serving Size

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Tia’s Ultimate Favorite Toast Recipe: A Must-Try Breakfast Delight

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    I've had my eye on this recipe for a few days now, but was really skeptical to try it. But, I gave it a shot this morning. A nonstick pan is ESSENTIAL for this to work. The cheese and water seemed really weird while they were cooking but I kept on going. I added the egg, and started scrambling. As the egg started to set, it seemed weird. And it was bubbling, like cooking cheese! I was starting to wonder if this was going to end up being a flop, all the protein from the eggs and cheese seemed to be squeezing water out. BUT LO! I put the eggs (still kinda.....fluid like) on top of an english muffin I had toasted and buttered, and they began to set up! So a little black pepper goes on top along with a dash or two of Tabasco, and breakfast is servedI just finished the last bite, and though it was good, I'm still not sure if I'm 100% sold on this recipe. The eggs were definitely cheesy (used Tillamook Cheddar), and I really enjoyed that, but I'm not sure about the texture. They weren't rubbery, but definitely more firm than your typical scrambled egg. I'll have to update once I try them again, perhaps minus the bread, that way I can get a better feel for the texture.

    • 23 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Tia’s Favorite Toast, This is a tasty breakfast/snack item that can be put together in minutes! It was my daughters (Tia) favorite breakfast when she was little She now makes it for her kids, and enjoys it still , I’ve had my eye on this recipe for a few days now, but was really skeptical to try it But, I gave it a shot this morning A nonstick pan is ESSENTIAL for this to work The cheese and water seemed really weird while they were cooking but I kept on going I added the egg, and started scrambling As the egg started to set, it seemed weird And it was bubbling, like cooking cheese! I was starting to wonder if this was going to end up being a flop, all the protein from the eggs and cheese seemed to be squeezing water out BUT LO! I put the eggs (still kinda fluid like) on top of an english muffin I had toasted and buttered, and they began to set up! So a little black pepper goes on top along with a dash or two of Tabasco, and breakfast is servedI just finished the last bite, and though it was good, I’m still not sure if I’m 100% sold on this recipe The eggs were definitely cheesy (used Tillamook Cheddar), and I really enjoyed that, but I’m not sure about the texture They weren’t rubbery, but definitely more firm than your typical scrambled egg I’ll have to update once I try them again, perhaps minus the bread, that way I can get a better feel for the texture , Super easy-really good tasting!! I made a newbie mistake of adding the water to a VERY hot skillet and it all boiled out before I could add the cheese! LOL! I figured it out and the results were tasty! Thanks for this recipe!


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    Steps

    1
    Done

    Put Water in Hot Skillet.

    2
    Done

    Add Cheese and Stir Until Melted.

    3
    Done

    Add Beaten Egg And'scramble' Until Creamy and Lightly Set.

    4
    Done

    Spread on Warm Toast.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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