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Scrambled Eggs with Cheese

  • 1/2 lb American cheese, grated
  • 1/2 cup cream
  • 8 eggs
  • 1 Tbsp parsley, chopped
  • Salt
  • Pepper
  • Butter
Beat the eggs slightly. Add the rest of the ingredients. Pour into a heavily buttered skillet. Cook very slowly, stirring constantly so that the cheese will be melted by the time the eggs are cooked. Serve on toast.

Cheese Toast, No.2

  • 1/2 ounce butter
  • 4 ounces mild American cheese
  • 1/2 pint cream
  • 2 eggs
  • Salt
Put the butter in a frying pan. When hot, gradually add the cheese. Whisk it thoroughly until melted. Beat together the cream and eggs. Whisk into the cheese. Add a little salt. Pour over the crisp toast. Serve.

Baked Eggs with Cheese

  • 4 eggs
  • 2/3 cup pimiento or American cheese
  • 1 cup bread crumbs
  • 1/4 tsp salt
  • Few grains cayenne pepper
Break the eggs into a buttered baking dish or into ramekins. Cook in a hot oven at 400°F until they begin to turn white around the edges. Cover the mixture with bread crumbs, cheese and seasoning. Brown in a very hot oven at 450°F so that the cheese is brown without the eggs being cooked too much. White sauce may be put over the eggs before the cheese mixture is added.
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