Giddyup, partner! This Cheesy Cheddar Cowboy Toast is sure to keep you full all morning long! Texas Toast makes for the perfect pre-seasoned base to complement yolky fried eggs and kicks from jalapeño and The Original “Louisiana” Brand Wing Sauce™.
| 4 | slices frozen Texas Toast, slightly thawed |
| 2 Tbsp | butter, divided |
| 4 | eggs |
| ½ cup | shredded Tex-Mex cheese |
| 4 tsp | pickled jalapeño, roughly chopped |
| 1 Tbsp | cilantro, finely chopped |
| ¼ cup | The Original Louisiana Brand Wing Sauce |
Using a 3-inch cookie cutter or drinking glass with a similar diameter, cut a hole from the center of each piece of Texas Toast, reserving cutouts.
In a large skillet set over medium heat, melt 1 Tbsp of butter. Cook 2 pieces of Texas Toast, flipping once, for 2 minutes or until golden and toasted. Crack an egg into the center of each and sprinkle with 2 Tbsp of Tex-Mex cheese and 1 tsp of jalapeño. Cook for 90 seconds to 2 minutes or until cheese has melted and egg is set to desired doneness. Transfer to a plate and cover to keep warm. Repeat with remaining butter, Texas Toast, eggs, cheese and jalapeño.
Transfer cutouts to skillet and cook, turning once, for 2 to 4 minutes or until golden and toasted. Serve with Cheesy Cheddar Cowboy Toast for dipping into yolk. Garnish with cilantro.
Drizzle The Original “Louisiana” Brand Wing Sauce™ over Cheesy Cheddar Cowboy Toast before serving.
Tip: Texas Toast can be substituted with sliced sandwich bread or sourdough, if desired.
Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, breakfast, skillet
