Cheese on toast Welsh rarebit as "posh cheese on toast". Cheddar cheese is most commonly used for Toasted Cheese, as this is a particularly good cheese for toasting. Lancashire dairies, in conjunction with a "National Toasted Cheese Day", have promoted Lancashire cheese as the best cheese to use. In Scotland the dish is sometimes referred to as roasted cheese or 'melted cheese', where the bread need not be toasted before applying the cheese. Cheese on toast Toasted cheese, cheese toast, cheese on toast, cheesy toast, roasted cheese, grilled cheese, cheese grill or choast is a snack made by placing cheese (which may be
Creamed eggs on toast two eggs from their basket. Many times the white gravy will have remnants of pink or blue or green from the colored eggs which will add to this festive dish. The recipe was first discovered in Fanny Farmer's Boston Cooking-School Cook Book in 1896. Creamed eggs on toast Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. "The