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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Polish Cheese/eggs, Ethnic 4 Servings

INGREDIENTS

4 White bread
Butter or margarine, room
temperature
4 Eggs
2 T Half and half
Salt
Freshly ground black pepper
1/3 c Shredded sharp Cheddar
cheese

INSTRUCTIONS

Servings:  4  Finely chopped parsley  Preheat oven to 325 F.  Cut out a
2 1/2 inch circle from centre of  each bread slice, leaving crust
intact. Discard bread circles or  reserve for another use. Lightly
spread butter or margarine on 1 side  of each bread piece.  Heat a
large skillet.  Add bread, buttered side  down. Cook over medium heat
until lightly browned. Turn bread over,  cook 1 minute. Remove from
skillet. Lightly grease a large shallow  baking dish. Place each bread
piece in baking dish. Break 1 egg into  each bread crust. Drizzle 1 1/2
teaspoons half and half over each  egg.  Season with salt and pepper to
taste.  Top bread crusts with  shredded cheese. Bake 15 to 20 minutes
or until egg whites set.  Garnish with parsley.  Source: HP Books,
Polish Cooking by Marianna Olszewska Heberle posted  by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 300
Calories From Fat: 184
Total Fat: 20.8g
Cholesterol: 231mg
Sodium: 951.6mg
Potassium: 131.5mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 24.5g


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