Composition / ingredients
Cooking method
Prepare an even number of slices of bread. It is better to take sliced bread for toast, then all the sandwiches will be perfectly shaped. If there is no such thing, you can use any, but the pieces must be cut into equal parts, then the bread will be securely fastened together, and the sandwich will turn out not only delicious, but also beautiful.
In the center of each slice of bread we cut out a circle. To do this, you can use a glass, a cookie cutter or just a knife. Melt half of the butter in a frying pan. You can take an ordinary frying pan with a thick bottom or a special grill pan, in this case there will be beautiful golden stripes on the sandwiches.
We spread the prepared bread on a preheated frying pan, we drive an egg into the center of each piece. Add salt and pepper to taste, fry until golden brown from the bottom, periodically moving the spatula to avoid burning. The frying time on medium heat is about 2 minutes, do not overdo it so that the yolk does not harden during cooking.
Add the second part of the oil to the pan, carefully turn over each piece of bread and fry on the other side. After a couple of minutes, we put a slice of hard cheese on top of each piece. We wait one minute until it starts to melt slightly, and connect the slices of bread so that the cheese is inside.
Fry the sandwich for about another minute on each side until the cheese binds the two halves together, and an appetizing crust appears on the surface. In a perfectly cooked bread with cheese and egg, slices of bread will be joined by melted and slightly leaked cheese, and the egg yolk will remain soft when bitten.
We put cheese and egg sandwiches on plates, we serve them hot with coffee, tea or other drinks.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- White bread - 266 kcal/100g
