We like it on thick slices of multi-grain toast or English muffins. Sometimes we add spinach, bacon or sausage.
Better Homes and Gardens New Cookbook * 1930-2000
Serving Size : 4
3/4 cup shredded cheese (cheddar or a mix of whatever you've got)
3-ounce package cream cheese
1 tablespoon chopped fresh chives
1/2 cup milk 1/8 teaspoon pepper 4 eggs 2 English muffins or bagels -- split and toasted
1. In a medium skillet, combine American cheese, cream cheese, milk, and pepper. Cook and stir over medium heat till the cheeses melt. Remove from heat.
2. Break one of the eggs into a measuring cup. Carefully slide egg into cheese mixture. Repeat with remaining eggs. Cover and cook over medium-low heat for 3 to 5 minutes, or till the whites are completely set and yolks begin to thicken but are not hard.
3. Top each muffin or bagel half with a cooked egg. Stir cheese mixture with a wire whisk; spoon over eggs.