Egg, Tomato and Kashar Cheese Bread Calories

Egg, tomato and Kashar cheese bread can be cooked either in a pan or in the oven. A covered pan on low heat helps the topping cook without scorching the bread, while the oven is convenient when making several slices at once.

Sturdy sandwich bread, sourdough, or slices from a loaf all work for egg, tomato and Kashar cheese bread. Choose slices thick enough to support the moist topping; day-old bread often holds its shape better than very soft, fresh bread.

To keep egg, tomato and Kashar cheese bread from getting soggy, remove some of the tomato’s watery seeds and avoid piling on a thick topping. Lightly toast the bread first, then cook until the egg is set and the base is crisp.

Yes, egg, tomato and Kashar cheese bread can be made on the stovetop. Put the topped slices in a covered pan over low heat so the egg cooks through and the Kashar melts before the bread underneath gets too dark.

Add the Kashar after spreading the egg-and-tomato mixture over the bread. It can go on before cooking, but covering the pan near the end helps it melt evenly without overcooking the egg or burning the bread.

Yes, drained canned tomatoes can work in egg, tomato and Kashar cheese bread, though they tend to be wetter than fresh tomatoes. Drain them well and chop them before mixing with the egg so the bread does not become soggy.

Serve egg, tomato and Kashar cheese bread hot with a simple salad, sliced cucumber, or olives. These fresh sides balance the warm, cheesy topping; the bread is also commonly served as a quick breakfast or light lunch.

You can chop the tomato and grate the Kashar ahead, but assemble egg, tomato and Kashar cheese bread just before cooking. The egg mixture releases moisture as it sits on bread, which can leave the slices soft rather than crisp.

Yes, reheat leftover egg, tomato and Kashar cheese bread in a pan or oven until hot. Store leftovers covered in the refrigerator, and avoid leaving the cooked egg topping at room temperature for an extended period.