| 1 | Servings: 4 finely chopped parsley preheat oven to 325°F. |
| 2 | Cut out a 2 ?inch circle from centre of each bread slice, leaving crust intact. |
| 3 | Discard bread circles or reserve for another use. |
| 4 | Lightly spread butter or margarine on 1 side of each bread piece. |
| 5 | Heat a large skillet. |
| 6 | Add bread, buttered side down. |
| 7 | Cook over medium heat until lightly browned. |
| 8 | Turn bread over, cook 1 minute. |
| 9 | Remove from skillet. |
| 10 | Lightly grease a large shallow baking dish. |
| 11 | Place each bread piece in baking dish. |
| 12 | Break 1 egg into each bread crust. |
| 13 | Drizzle 1 ?teaspoons half and half over each egg. |
| 14 | Season with salt and pepper to taste. |
| 15 | Top bread crusts with shredded cheese. |
| 16 | Bake 15 to 20 minutes or until egg whites set. |
| 17 | Garnish with parsley. |
