When I was a kid I found this recipe in a cookbook that my skating club put together as a fundraiser. It quickly became a breakfast favourite – especially on Sunday mornings.
- On a parchment or aluminium foil lined cookie sheet, place a slice of bread. Lightly butter. Toast under the broiler until lightly brown. Remove and butter the untoasted side.
- Set oven to 375 degrees.
- Place a slice of cheese on top of the untoasted side of bread.
- Separate the egg yolk from the egg white. Using an electric mixer, whip the egg white with a pinch of salt until fluffy. Place the fluffed egg whites on top of the slice of cheese.
- Using a spoon, carefully create a small hole in the middle of the egg white. Gently “plop” the intact yolk into the hole.
- Bake at 375 for 10 minutes, until the egg whites are a light brown.
If you want to kick things up a notch and create Bird Condos (which is what I usually do), you can make these modifications to the recipe:
- Add a slice of bacon or tomato (or both) on top of the cheese.
- Sprinkle the egg whites/yolks with pepper and basil.
- Use English muffins instead of bread slices.