Langsung ke konten utama

Fried Egg & Cheese Toasties


 I did have an internal debate with myself on whether to share these sandwiches with you or not. Lets face it they are not very attractive.  They kind of resemble a hot mess . . .  but sometimes that can be a good thing.


I've never experienced a hot mess of something edible that I did not enjoy and I suspect that it is much the same with you! 



We all have days when we don't really want to go through elaborate supper preparations. Nights when we just want something hot, tasty and quick! These delicious, albeit unattractive, sandwiches fit the bill perfectly!


We both love fried egg sandwiches, although more often than not Todd will enjoy his on plain white bread. It is I who likes my bread toasted.


We both love grilled cheese sandwiches, or "Cheese Toasties" as they are lovingly called here in the UK.


We both love cheese omelets . . .  with toast and hash browns on the side.


Why not combine the idea of eggs and toast and grilled cheese sandwiches with the result being a delicious sandwich we would both love???


Why not indeed!


The end result was incredibly edibly tasty!  If I did them again, I might cook the eggs a bit more so they weren't as runny . . .  less messy, but these were very delicious, mess and all.


I used a combination of Cheddar Cheese and Red Leicester Cheese.  Red Leicester is orange in colour the cheddar was white. You can use what kind of cheese you like.  A pepper jack would be lovely!


Of course I used only free range organic eggs . . .  RSPCA approved and as fresh as possible. When I am eating eggs like this, those are my pedantic requirements!


I cooked some mini potato waffles on the side . . .  which went down really well. But hash brown patties would also be nice.


I;m not sure these could get much better  . . . unless you added a few rashers of streaky bacon  . . .


Oh boy, that would sure be good I am thinking  . . .


I can almost taste them now  . . .


Those would be Fried Egg, Bacon & Cheese Toasties.  Yum yum!

Yield: 2
Author:

Fried Egg & Cheese Toasties

Its not pretty but it is pretty delicious.  A once in a blue moon treat! We like to have either hash browns or tater tots, etc. on the side. Sometimes you just want a simple supper and this fits the bill.

ingredients:

  • 4 large free range eggs
  • 4 slices of bread
  • 4 slices of cheese (I used strong cheddar and red Leicester cheeses)
  • Soft butter for spreading and frying
  • salt and black pepper to taste

instructions:

How to cook Fried Egg Grilled Cheese

  1. Melt a bit of butter in a large skillet.  Once it begins to foam add the eggs, taking care not to break the yolks. Cook according to your preference, flipping them over once. We like the yolks runny and the edges crispy.  Season with salt and black pepper and remove to a plate.
  2. Wipe out the skillet.  Butter your slices of bread with the softened butter on one side of each slice.  Place two slices into the skillet buttered slice down.  Top with one slice of cheese, and then the two eggs.  Place the other slice of cheese on top and then the final slice of bread, buttered side up.
  3. Cook until golden brown on the bottom of the sandwiches.  Carefully turn them over and brown them on the other sides.
  4. Serve hot and cut on the diagonal.
Created using The Recipes Generator



This was a rare treat for us.  I have had an incredibly bad back lately and not been able to stand for long hours at a time.  These meant I didn't have to.  Its nice to have a few quick supper ideas like this up your sleeves for times like this.  I don't think I could stand eating a TV dinner these days. Ugly or not, these were an acceptable substitute for fast food. 

Up Tomorrow: Apple Pie Fold-Over 

 

Komentar

Postingan populer dari blog ini

Classic English Scones - A Complete Tutorial

  No English Tea Party would be complete without a tray of beautiful Scones.  Is it scone that rhymes with on, or is it scone that rhymes with stone??  Who knows. It sounds mighty delicious no matter which way you say it. If asked what the difference between a scone and a North American baking powder biscuit is, I would have to say first and foremost, it is in the preparation.  I thought it would be fun today to do a tutorial for you on how to prepare and bake the classic English scone.   North American baking powder biscuits generally use all vegetable fat, and sometimes cream . . . scones usually use all butter, and sometimes butter and cream.  The two things are not the same thing at all, no matter how similar they might look.  Scones are sweeter as well, which makes them perfect for enjoying with a hot cuppa.   The first thing you will want to do is to sift your flour baking powder and salt into a bowl  I find that aerating the flou...

Angel Cake

  Angel Cake is a completely different cake over here in the UK as compared to what I thought of as an Angel Cake when I was growing up. (Angel Food Cake)  North American Angel Food Cake is very light and airy, made with only egg whites, sugar, flour and no fat, and baked in a straight sided tube tin!  Angel Cake here is a  sponge cake about the size of a loaf, with three distinct and separate coloured layers.  White, pink and yellow.  Sandwiched together with vanilla butter cream.  Its quite nice, and something we quite like in our home from time to time.   Its really not that difficult to make, but you will need either 3 loaf tins the same size, or a larger cake tin that you can divide into three.   Children love this cake because of the colours . . .  and basically it is the same cake batter for each, just tinted separately for each layer.  The power of suggestion makes it taste better than a normal cake.  What is it they sa...

The Great British Sausage - A Tutorial

  Sausage wasn't something I enjoyed very much when I was growing up. I am not sure why.  I never really began to enjoy them at all until I was a grown woman and cooking my own.  I liked them almost burnt on the outside with catsup for dipping. My father enjoyed them dipped in mayonnaise.  As a child growing up in Canada, in my experience at least, there was only one kind of sausage.  Ordinary breakfast sausage, long thin cylinders of meat, stuffed into skins, fatty and flavoured with nutmeg and poultry seasoning. That was it. Growing up in the 50's /60's and early 70's in small communities meant that we were not exposed to outside flavours or choices.  We had what we had, and that was that. It was not until I was an adult that I experienced another kind of sausage. My sister-in-law who lived in Toronto had studied at the Cordon Bleu and was considered to be an expert in cooking.  We spent the weekend at hers once, and she cooked sausages for us for br...