Kerrygold Open-Faced Breakfast Toasts
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • 24¼-inch slices of baguette or sourdough
  • 3 tablespoons Kerrygold Garlic & Herb Butter, melted
  • 24 thin slices Kerrygold Skellig Sweet Cheddar
  • 1 tablespoon Kerrygold Salted Butter
  • 6 eggs, lightly beaten
  • 3 tablespoons heavy cream
  • Salt and fresh cracked pepper to taste
  • 4 slices thick-cut bacon, cooked crisp and chopped
  1. Heat the oven to 375 F and line a baking sheet with parchment paper.
  2. Arrange the baguette slices on the parchment lined baking sheet. Brush each with with the melted Kerrygold Garlic & Herb butter, and top each with a slice of the Kerrygold Skellig Sweet Cheddar. Bake for 8-10 minutes, or until the cheese is melted and bubbling but not browned.
  3. While the cheese melts heat the Kerrygold Salted Butter in a medium skillet over medium heat. In a medium bowl whisk together the beaten egg and heavy cream. Once the butter foams add the eggs to the pan. Allow to set for 10 seconds then turn the heat down to medium-low and stir the eggs constantly until the eggs form creamy curds. Remove from the heat.
  4. Once the bread is ready top each slice with a heaping tablespoon of scrambled egg. Garnish each slice with chopped bacon. Serve immediately, or if making ahead these will keep in a warm oven for 30 minutes.
Recipe by Evil Shenanigans at