| 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)
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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