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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