Eggs in a Basket with Cheese - Low Carb

1 tbsp butter
12 slices bread (Great Value wheat)
12 eggs
salt to taste
3 cups shredded cheddar cheese

1 - Cut a large rectangle in the center of each slice of bread. (The success of this recipe relies on an adequately sized opening in the bread which allows the entire egg to fit into it. If too much egg lays on the top of the bread it will never cook and the bread will burn on the bottom while you're waiting. I cut a rectangle about 3/4-1" from the crust. Save the inner rectangles for mini-sandwiches.)

2 - Using a large electric pancake griddle at 200 degrees, melt 1/2 tbsp butter and spread over the surface.

3 - Place 6 slices of bread on the skillet and brown one side.

4 - Flip the bread and immediately crack a single egg into each hole. Sprinkle with salt.

5 - Keep the heat low and cook until the egg is quite firmed up, so that at least the bottom half or so is fully cooked. Flip the sandwiches and turn off the griddle (the heat will finish cooking the eggs turning the griddle off it keeps the eggs from overcooking) .

6 - Using a wide spatula, transfer egg sandwiches to a cookie sheet.

7 - Repeat process for another 6 sandwiches.

8 - Add 1/4 cup shredded cheese on top of each sandwich and melt the cheese under the broiler before serving.

Tip: Adding a slice or two of ham lunchmeat under the cheese is really yummy, but it's not calculated into the nutrition facts. It's best to let the ham broil on top of the egg sandwich until the edges turn up a little, and then add the cheese and put them back under the broiler to melt the cheese.

Makes 12 'sandwiches'.

(Nutrition facts reflect the missing 'hole' in the bread. Also, the nutrtition facts represent the lower-quality bread, but this recipe is also good if you use something like Koeplinger's or another dense whole-grain bread.)

Number of Servings: 12

Recipe submitted by SparkPeople user CHRIS-CATHI.