Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, cheese over egg on rye. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Top toast with cheese; place egg over cheese. Serve with apple slices on the side. Bread made from rye, pumpernickel, or sourdough is rich in Resistant Starch and fiber.
Cheese Over Egg On Rye is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Cheese Over Egg On Rye is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have cheese over egg on rye using 3 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cheese Over Egg On Rye:
- Make ready 2 loaf Seeded Rye Bread
- Prepare 2 Egglands best egg (or any egg)
- Take 1 oz Sharp cheddar cheese
My ingredients are as follows: Fried egg Toasted rye bread Extra sharp white cheddar cheese Bacon (tasty addition) Mayo (no ketchup) I would have liked to add tomato and onion. One egg over easy with ham and cheese on rye toast. Two fried egg whites and cheese on an everything bagel. Or, in the classic and possibly highest formulation: bacon, scrambled eggs and cheese on a roll.
Instructions to make Cheese Over Egg On Rye:
- Crack two eggs in a bowl, add salt and whisk
- Pour into pan and put lid over
- Put rye bread on skillet and toast to desire
- Flip egg over
- When done add egg on rye bread and two pieces of cheese on egg
This last version at least has an abbreviation, the BEC, which is shorthand like BLT. Keyword: Ham & Egg on Rye. Heat olive oil and butter in a skillet over medium; stir to combine. Break open eggs and add to the skillet; season with salt and pepper. Cheese is good way to upgrade a mediocre scramble—heck, it's a good way to upgrade a mediocre anything—but it can also be used to elevate, rather than obscure.
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