Toast, Eggs and Breakfast

1 cup butter
12 slices of bread
1 cookie sheet
Kitchen scissors
1 large bowl
4 eggs
1 cup onions
1 cup green chile peppers
1 tsp salt
1 Tbsp black pepper
½ Tbsp Herbs de Provence
1 cup shredded cheese
1 cup chopped tomatoes
1 large spoon

Preheat your oven to 500 degrees F. Butter 6 slices of bread and lay the slices evenly on a cookie sheet. Use a pair of kitchen scissors to cut out the middle of another 6 slices of bread. Keep the middle pieces and toast them for use in a salad. Place the cut out slices of bread on top of the buttered slices of bread. In a large bowl, combine eggs, onions, green chile peppers, salt and black pepper. Stir the mixture thoroughly and then blend Herbs de Provence, shredded cheese and chopped tomatoes into the egg mixture. Stir the mixture until the ingredients are well blended. Use a large spoon to fill the holes in the cut out slices of bread. If some of the egg mixture goes over the holes – that is OK. Bake the slices of bread until the eggs are done and the bread is golden brown. Enjoy this quick breakfast NOW!!


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