Easy Cheese Toast
Made in just 20 minutes, this cheese toast recipe blends savory cheese with fresh vegetables on top of crunchy bites of toast.
Servings: 4
Calories: 581kcal
Ingredients
- 1 pound cheddar old, thinly sliced
- 1 large tomato diced, seeds removed, just the flesh (optional)
- ½ cup purple onion diced - more or less to taste
- 4 slices bread sliced, toasted, buttered if desired
- 1-2 tablespoons butter plus more for the toast, if desired
- 4 large eggs fried or poached (optional)
- ½ pound bacon chopped, cooked until crisp- optional)
Instructions
- In a medium sized saucepan, over low heat, add 1-2 tablespoons butter. Allow to melt.
- Add thinly sliced cheese, one layer at a time. As each layer starts to melt add another and stir gently until melted. Actually you don't really stir the cheese, you are just adjusting it. Gently keep cheese moving around in the pot until fully melted. Then stir.
- Drain off any excess oil but not all of it.
- Add tomato, crisp bacon or onion and stir continuously until well blended.
- Remove from heat.
- Toast bread, butter if desired, and place on your plate for serving. Try to toast your bread while cheese is melting so toast is ready when cheese is melted.
- Spoon cheese mixture on top of toast.
- Serve with a fried or poached egg on top if desired. Enjoy!
Video
Notes
- Take care not to drain all the oil after cooking the cheese. You want some left in so that you can easily stir the vegetables around.
- Try to time it so that your toast and cheese are done at the same time. This way, you’re not placing the melted cheese onto cold toast.
Nutrition
Calories: 581kcal | Carbohydrates: 20g | Protein: 30g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 900mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1604IU | Vitamin C: 8mg | Calcium: 847mg | Iron: 1mg