Louisiana_Cookin_-_November_-_December_2019

NUTRITION INFORMATION: Per Serving: 1⁄2 of recipe; Calories: 494; Total fat: 33g; Saturated fat: 18g; Polyunsaturated fat: 3g; Monounsaturated fat: 9g;
Cholesterol: 256mg; Sodium: 606mg; Carbohydrates: 32g; Fiber: 5g; Sugar: 4g; Protein: 17g; Vitamin A: 287mcg; Vitamin D: 1mcg; Folate: 59mcg;
Choline: 174mg; Calcium: 212mg; Iron: 3mg; Potassium: 332mg

This recipe is an excellent source of protein, vitamin A and choline and a good source of folate.

INGREDIENTS

2 large EGGS

Pinch of Salt and Pepper

4 slices whole grain bread

4 slices Pepper Jack cheese

4 slices tomato, thinly sliced

1⁄4 cup butter, softened

DIRECTIONS

1. SPREAD one side of each piece of bread with butter.
   SET aside.


2. In frying pan, MELT a slice of butter over low heat.

FRY eggs to desired doneness, salt and pepper to taste.

REMOVE from heat and COVER to keep warm.

3. HEAT separate large frying pan to medium-high heat.
   ADD 2 slices of bread, buttered side down. ADD slice of
   Pepper Jack cheese, TOP with fried egg. ADD second slice
   of Pepper Jack cheese on top of fried egg and ADD 2 slices
   of tomato. TOP with second slice of bread, buttered side up.


4. COOK until pan side down bread is golden brown,
   about 5 minutes, then FLIP with spatula keeping sandwich
   together. Once second side of bread is golden brown,
   approximately 5 more minutes, REMOVE carefully from
   pan and SERVE.

Egg & Cheese Meltdown

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Makes: 2 servings

http://www.laeggs.com

Louisiana Department of

Agriculture & Forestry

Mike Strain DVM Commissioner

INSIDER INFORMATION

Sandwiches are a great mid-week dinner idea – just add your favorite soup or salad.

Toasting the top and bottom slices of the bread for 1-2 minutes before adding the ingredients

helps to create an evenly toasted sandwich.