Cheesy Eggs on Toast

This was exactly what I wanted to eat after a long & sleepless night with my feverish 9 month old. No modifications here, just crispy toast, soft eggs, bright smooth pockets of warm cheese. Hallelujah. Thanks GK & cheesy eggs for bringing me back to life!

This is exactly what I was already eating when I happened upon this recipe, except I made the toast in a toaster. I don't know if we need a recipe for this but it's delicious.

I abhor raw, runny eggs. Will following the timing all the way through step three fix this, or do the eggs need additional cooking time?

Gah! Oily bread topped with greasy eggs. ;-( Better: Brush the bread lightly with oil of your choice & toast in a dry skillet on low/med heat until you think it's done, remove. Figuring out the temp and time, & you can leave bread unattended. Lightly or furiously beat the eggs -- heck, it's your eggs. Pour the eggs into the same lightly oiled skillet over med/low heat. Allow eggs to begin to set, stir, add cheese, stir, & cover (or not), and flop eggs onto toasted bread. Enjoy!

Eggs like this with some chopped roasted New Mexico green chile (not "chili"!!) are a match made in heaven. Frozen much better than canned as the latter changes the flavor and texture. Mild or hot according to your preference.

I have been making a variation of this for many years. I put 6 eggs in a bowl and add whatever collection of cheezes I have available. The other day I used Cheddar, Lacey Swiss, and American cheezes but I've also used just one or two of those or else anything else I have available. My toast is made traditionally in a toaster, but the end result is quite delicious.

Growing up in the 50’s and 60’s all our breakfast eggs were cooked in the rendered bacon fat: sunny-side up, over light, and omelets. No one was concerned at the time about the health issues. It was delicious, and once or twice in my adult life I have actually tried to recreate those breakfasts. Lots of great memories swirl in my head, but once a decade is enough.

It’s actually easier just to butter the bread with copious amounts of butter and then add it to the hot pan. Flip when one side is done - no need to melt more butter. That way, you don’t have to chase the butter around the pan with the bread. Same way you make grilled cheese sandwiches - butter side down, then cheese, etc., then top with slice with butter side up. Flip. Perfect every time.

Make this a more perfect union of egg and cheese by adding a bit of cornstarch to the egg mixture. You won't be sorry.

Wonderful, just as is! The salt and pepper make a big difference (no where near as fast without them, salt in particular). Also lovely, with or without cheese, between two slices of regularly toasted bread (buttered, or not) as an eat-right-away sandwich for breakfast, lunch or dinner. Can of course add almost any ingredient, but it's just great in its simplest form, too.

This was just too rich for us and we love cheese. I think I would cut the amount in half next time. I also made the toast in the toaster to cut back on the amount of butter called for. This worked well. NYTIMES is often heavy on the butter and butter is lovely but, just too much in this dish.

Instead of adding cheese after the eggs are scrambled, add 1 Tbsp cream (from a Gordan Ramsey video).