This classic Egg and Cheese Toast recipe, straight from the Wisconsin Dutch Chapter of the United States Regional Cookbook (1947), is the ultimate comfort food! Quick, easy, and unbelievably satisfying, this recipe delivers a cheesy, eggy delight perfect for breakfast, brunch, or a quick snack. Relive the nostalgic flavors of yesteryear with this simple yet delicious recipe.
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How to Make Egg And Cheese Toast
In a bowl, whisk together eggs, salt, pepper, and milk until light and frothy.
Melt butter in a non-stick skillet over medium-low heat.
Pour egg mixture into the skillet. Cook, stirring gently and frequently, until eggs are set but still slightly moist (about 3-5 minutes).
Spread ketchup evenly over the toasted bread slices.
Top each slice of toast with a generous portion of the scrambled eggs.
Place a slice of cheese on top of the eggs on each slice of toast.
Place the toast under a broiler for 1-2 minutes, or until the cheese is melted and lightly browned. Watch carefully to prevent burning.
Serve immediately and enjoy!
Nutrition Information(Approximate per serving)
Sodium
23 g
Sugar
4g
Fat
30g
Carbs
7g
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