https://www.theenglishkitchen.co/2025/07/air-fryer-egg-cheese-toast-with-crispy.html

 

The Egg and Cheese Toast came out perfect as well. The bread was nicely toasted and crispy edged, with a beautiful buttery flavor. My egg was a bit more done than I wanted, but that was purely a matter of timing on my part. It still tasted excellent!  That smattering of cheese melted over the top was incredibly moreish and the perfect topper!  

This was so tasty and simple to make that I am still thinking about it several hours later.  This quick, easy, and delicious meal is now going to be a part of my regular rotation.  It made an excellent Breakfast for Supper Meal but would also make an excellent weekend breakfast for anyone! I highly recommend!

 

WHAT DO YOU NEED TO MAKE CRISPY AIR FRYER POTATOES

AND AIR FRYER EGG & CHEESE TOAST

There is nothing really complicated required to make this quick, easy and delicious breakfast! Simple ingredients put together in a delicious and easy way.

For the Breakfast Potatoes:

• 4 medium sized potatoes, peeled and diced
• 2 TBS light olive oil
• 1 tsp your favorite seasoning (I used Kinders Caramelized Onion & Butter seasoning)
• 1/2 tsp paprika or smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Egg & Cheese Toast:

• 2 slices of bread
• softened butter to spread
• 2 eggs
• 1/2 cup (40g) grated cheddar cheese
• salt and black pepper to taste
• hot sauce to serve (optional)

 

I used ordinary white potatoes for this, which I peeled. You could use red skinned potatoes and leave the peels on if you wanted to. This would add more fiber to the dish.  

I used the Kinders Caramelized Onion and Butter seasoning. I really like the Kinders seasonings. If you don't have that you could use a combination of paprika, garlic powder, onion powder and anything else that you think you might enjoy on your potatoes.

I used regular paprika as I am not overly fond of the flavor or smell of smoked paprika. Either one will give your potatoes a nice color.

I used regular white bread, thick slice.  You could use a grainy or whole wheat bread if you would prefer.

My eggs were large eggs. I get them from a chicken farm up on the mountain. They are free range and organic.  They only cost $5.50 a dozen which is a really great price for free range and organic eggs.

I used a strong white cheddar cheese. (Sharp.)  Coastal Cheddar which I buy locally at Sobeys. You can also get huge blocks of it at Costco. It's got a beautiful flavor.

 

HOW TO COOK THE CRISPY AIR FRYER POTATOES

1. Prepare your potatoes. Peel and cut into 1/2 inch cubes.
2. Toss together in a bowl with the seasonings and the oil. Pour into the air fryer basket.
3. Air fry at 400*F/200*C for 15 to 20 minutes, stirring halfway through the cook time. Remove and keep warm.

 

HOW TO COOK THE AIR FRYER EGG & CHEESE TOAST

1. While the potatoes are cooking prepare your egg. Lightly butter the slices of bread on both sides.
2. Make a hollow dip in the center of each slice.
3. Place into an air fryer tray or basket. Break an egg into the middle of each. Season to taste with salt and pepper. Divide the cheese between the two toasts and sprinkle it evenly over top.
4. Air fry for 5 to 7 minutes, or until the desired doneness of your egg. (Mine is hard cooked at 7 minutes so if you want it runny cook it for less.) The bread should be crisp and golden brown and the cheese melted.

 

WHY AIR FRY?

The more I use my air fryer the more I like it and the more I get used to cooking food in it. The first air fryer I got, quite a number of years ago was quite bulky and took up a lot of space. It operated somewhat like a convection oven and had a paddle which stirred the food around in the air fryer space. Today's air fryers are much more compact. They take up a lot less space in the kitchen as well.

My pros for air frying are as follows:

• They don't heat up the kitchen in the summer months.
• They have the capacity to cook with a minimal amount of fat, and often much quicker than using a conventional oven, which makes the food a bit healthier.
• They are much easier to clean than a conventional deep fat fryer and you don't have to worry about getting rid of or storing the oil used. 
• They are much safer to use than a conventional deep fat fryer.
• They are an excellent means for reheating crispy foods in less time than the oven with crisp rather than soggy results.
• They are an ideal tool for the smaller family to use when cooking rather than turning on a whole oven, they can often do the same thing quicker and using less power.

 

A FEW OTHER THINGS 

YOU CAN COOK IN THE AIRFRYER FOR BREAKFAST 

CHEESE & ONION TOASTIES - Cheese and Onion are classic British flavors when it comes to sandwiches and snacks, and these air fryer toasted sandwiches highlight those flavors beautifully! Four simple ingredients are all that you need and eight minutes of time.  Toasted with ease in an air fryer.  Quick, easy and delicious!

PERFECT AIR FRYER BOILED EGGS (HARD OR SOFT)- Cooking your boiled eggs in the air fryer is actually a very easy and simple thing to do. It is all about timing, the size of your eggs, and the temperature of your eggs. Timings are included for soft to hard boiled eggs. Your choice.

 

 Don't forget to Pin this recipe to your Breakfast Boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM. 

That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 

Yield: Serves 2

Author: Marie Rayner

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Air Fryer Breakfast

This is a complete breakfast with crispy roasted breakfast potatoes and a delicious egg and cheese toast. Simple to make and really delicious! Multiply to serve as many people as you need to feed.

Ingredients

For the Breakfast Potatoes:

• 4 medium sized potatoes, peeled and diced
• 2 TBS light olive oil
• 1 tsp your favorite seasoning (I used Kinders Caramelized Onion & Butter Seasoning)
• 1/2 tsp paprika or smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Egg & Cheese Toast:

• 2 slices of bread
• softened butter to spread
• 2 eggs
• 1/2 cup (40g) grated cheddar cheese
• salt and black pepper to taste
• hot sauce to serve (optional)

Instructions

1. Prepare your potatoes. Peel and cut into 1/2 inch cubes.
2. Toss together in a bowl with the seasonings and the oil. Pour into the air fryer basket.
3. Air fry at 400*F/200*C for 15 to 20 minutes, stirring halfway through the cook time. Remove and keep warm.
4. While the potatoes are cooking prepare your egg. Lightly butter the slices of bread on both sides.
5. Make a hollow dip in the center of each slice.
6. Place into an air fryer tray or basket. Break an egg into the middle of each. Season to taste with salt and pepper. Divide the cheese between the two toasts and sprinkle it evenly over top.
7. Air fry for 5 to 7 minutes, or until the desired doneness of your egg. (Mine is hard cooked at 7 minutes so if you want it runny cook it for less.) The bread should be crisp and golden brown and the cheese melted.
8. Divide the potatoes and the cheesy egg toasts between two heated plates and pass the hot sauce!

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

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https://www.theenglishkitchen.co/2025/07/air-fryer-egg-cheese-toast-with-crispy.html

https://www.theenglishkitchen.co/2025/07/chicken-diablo-weeknight-supper-with.html

I grew up in a home where you could always tell what day of the week it was by what was on the dinner table at the end of the day. My mother tended to cook the same things from one week to week to the next and tended to cook the same things with very little variation.  Chicken was always a rare and occasional treat.

We loved it when mom would make her "Maryland Fried Chicken."  Chicken breasts rolled in egg, milk, flour and cracker crumbs and then fried in butter. Oh boy, but that was some good!! It was not something we got to enjoy near often enough! The thought of it still makes my tastebuds tingle!

Chicken is something I eat quite frequently these days. Not only is it a bit more affordable than most other meats, but it is also very adaptable and quite good for you, being high in protein and low in fat. I do like to vary the way I cook it, however, so that it never becomes boring.

This recipe for Chicken Diablo which I am sharing with you today is one that I adapted from a cookbook I have called, "Recipes Worth Sharing."  It is a compilation of favorite recipes from Community Cookbooks.  I love Community Cookbooks. They are full of the "Tried and True" recipes of families everywhere. Everyone contributes only their best to these books.

 

 

My chicken breasts were about the size of an open hand., probably about 6 ounces in weight each. Cut in half I thought that each one was plenty enough for two people, but then I am an older person and don't have quite the appetite that a younger person would have.

I used regular salted butter, local Nova Scotia liquid honey and French Dijon mustard.  (You get a mellow heat without any acidity.) I used Orange juice as that is what I had. It gave a lovely flavor to the sauce. My curry powder was of medium strength.

 

 

ALWAYS CHOOSE THE RIGHT CUT FOR YOUR PURPOSES: 

 Chicken Breasts: Lean and versatile, ideal for grilling, baking, or sautéing

Chicken Thighs: Juicier and flavorful, great for roasting or braising

Chicken Wings: Perfect for appetizers or snacks, often fried or baked

 MARINATE FOR TENDERNESS AND FLAVOR: 

Use a flavorful marinade with acidic ingredients like lemon juice or vinegar to tenderize the meat and enhance flavor

HOW TO COOK: 

 Roasting: Preheat your oven to 425°F (220°C) and roast for about 1 hour and 15 minutes until the internal temperature reaches 165°F (75°C)2. 

Grilling: Marinate for at least 30 minutes using your favorite marinade, then grill until the chicken is cooked through

TOP TIP: Always let the chicken rest for 10-15 minutes after cooking to allow the juices to redistribute, resulting in a juicier meal

 

HERE ARE A FEW MORE WAYS TO COOK CHICKEN

THAT MIGHT COME IN HELPFUL

HOW TO POACH CHICKEN - Poaching is one way of cooking chicken that always results in moist and delicious chicken meat, ready to enjoy just as is or for use in other dishes.  It's also very easy and simple to do.

HOW TO COOK CHICKEN IN THE MICROWAVE - One of the easiest ways to cook chicken to use in other recipes is in the microwave. If you know how to cook chicken in the microwave you will never be short of cooked shredded chicken. It is very simple to do and very quick. The chicken always comes out moist and delicious. Perfect for shredding or dicing. 

  

Don't forget to Pin this recipe to your Main Dish or Chicken Boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM. 

That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 

Yield: 4 - 6 servings

Author: Marie Rayner

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Skillet Chicken Diablo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Tender and juicy pieces of chicken breast in a lush sweet and spicy sauce. Easily done in a skillet. I use my electric fry pan.

Ingredients

For the sauce:

• 1/4 cup (60g) butter, melted
• 1/4 cup (90g) honey
• 1/4 cup (63g) Dijon mustard
• 1/2 cup (120ml) fruit juice (apple, orange, etc.)
• 1 tsp curry powder
• 1/2 tsp salt

For the chicken:

• 3 boneless, skinless chicken breasts, cut in half through the middle to make 6 cutlets
• salt, pepper, garlic powder to taste
• flour to dust (about 3 TBS)
• 1 TBS light olive oil

Instructions

1. Whisk all of the ingredients for the sauce together until smooth and amalgamated. Set aside.
2. Prepare your chicken. Dust it all over on both sides with salt, pepper and garlic powder (NOT salt) and then dredge lightly with flour shaking off any excess.
3. Heat the oil in a large skillet. Once hot add the chicken breasts, presentation side down.
4. Cook until browned and then flip over and brown the other side. (about 4 to 5 minutes per side.)
5. Pour the sauce over top and around the chicken. Cover tightly and cook over medium low heat for about 25 minutes, turning the chicken occasionally, until the chicken has cooked through, is golden brown and glazed, and the sauce has thickened to your desired consistency. (You can always remove the chicken and increase the heat on the sauce to thicken it if you need to.)
6. You will know it is done when the inside temperature of the chicken is 165*F/74*C and the juices run clear.
7. Serve warm with some of the sauce spooned over top.
8. I like to serve this with rice and a vegetable.

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

https://www.theenglishkitchen.co/2025/07/chicken-diablo-weeknight-supper-with.html

https://www.theenglishkitchen.co/2025/07/how-to-make-naked-chicken-tenders-lean.html

I used to work as a personal Chef for an American Family on a Manor Estate in the U.K. I worked for them for about ten years or so. It was a job that I really enjoyed.  One of the perks was that I had my own country cottage to live in that was situated on a corner of the Estate.

I cooked three meals a day for the family, as well as ladies' luncheons, dinner parties, etc. Normally, unless they were entertaining, I would not cook at the weekend. I did have to make sure that I left enough food pre-cooked in the refrigerator for them to be able to rustle up a meal for themselves over the weekend.

One of the things I always made was a plate of Naked Chicken Tenders.  Chicken tenders, simply seasoned and cooked in a skillet with very little fat.  Ready to add to salads, or sandwiches, to use as a part of a main meal or to enjoy as a snack with a dip or spread.

 

 

  

 

1. Trim all of your chicken tenders by removing the tendon and discarding it. Put them into a container.
2. Whisk together the oil, pepper, seasoning mix and chipotle/chili powder. Pour this over the chicken tenders and stir everything well together until the chicken tenders are all coated.
3. Put the chicken tenders into the refrigerator to marinate, for at least half an hour. The longer you marinate them, the more flavor they will have.
4. Heat a large nonstick skillet (with a cover) over medium high heat. You can spritz it with a bit of cooking spray if need be.

 

 

 

 

Pin This Recipe to Your Dinner Boards on Pinterest and Remember to FOLLOW ME ON PINTEREST,    FACEBOOK, or INSTAGRAM

Yield: 4 servings

Author: Marie Rayner

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Naked Chicken Tenders

Prep time: 35 MinCook time: 12 MinTotal time: 47 Min

Tender and juicy, these cook quickly and end up perfect every single time.

Ingredients

• 1 pound of chicken tenders, trimmed (see photo above)
• 1 TBS light olive oil, or your favorite cooking oil
• 2 TBS Ranch seasoning mix
• 1/4 tsp ground pepper
• 1/4 tsp ground Chipotle pepper or chili powder

Instructions

1. Trim all of your chicken tenders by removing the tendon and discarding it. Put them into a container.
2. Whisk together the oil, pepper, seasoning mix and chipotle/chili powder. Pour this over the chicken tenders and stir everything well together until the chicken tenders are all coated.
3. Put the chicken tenders into the refrigerator to marinate, for at least half an hour. The longer you marinate them, the more flavor they will have.
4. Heat a large nonstick skillet (with a cover) over medium high heat. You can spritz it with a bit of cooking spray if need be.
5. Remove the chicken tenders from the refrigerator and add to the hot pan, in a single layer. Leave, without touching, for four minutes. Flip over and cook for a further 2 minutes, again, without touching.
6. Cover with a lid and turn off the burner. Leave to stand for 6 minutes.
7. They should now be perfectly cooked and seasoned. You can check the inner temperature. It should read 165*F/74*C. The juices should run clear.
8. Serve as is with salad, or rice, potatoes, pasta or as a snack with your favorite dip.
9. Store any leftovers in a tightly covered container in the refrigerator.

Notes

You can use any seasoning you like with these. Any of the Kinder seasonings work well. Dry rubs work well also. Use your favorite seasonings to taste and you are sure to have something really delicious!

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

https://www.theenglishkitchen.co/2025/07/how-to-make-naked-chicken-tenders-lean.html

https://www.theenglishkitchen.co/2025/07/meals-of-week-july-6th-12h-2025.html

SUNDAY, July 6th - Cindy's Birthday

Sunday was my sister's birthday and so my father took us all out to fish and chips.  We just went to a local spot, Angies. My family loves Fish and Chips. Usually when we go out for a meal that is what we will choose. It's always been the same.  What can I say?? My sister went out again on Wednesday and has fish and chips again. We are all alike! It runs in our blood.

In its place I am sharing my recipe for Beer Battered Fish. This is lovely.  The batter is nice and light. It is deep fried which I know is not to everyone's taste, but it is really delicious. Crisp batter, well flavored, tender and perfectly cooked fish.

MONDAY, July 7th - Lunch out with my friend Jacquie

My friend Jacquie called me on Monday morning and asked me to go out to lunch with her. This is not something I do very often, and I did not want to say no as she has asked me so many times and I have usually not been able to say yes. We went to the same place as I had gone Sunday night and so this time I thought I would shake things up an order something different.  I ordered a Club Sandwich. In its place I am sharing my recipe for a Turkey Club Platter.  

It really good. a lovely, toasted club sandwich with sliced turkey, ham, cheese, bacon and tomato, with a side of coleslaw and chips. Hearty, filling and delicious!

I did enjoy my lunch out with Jacquie and have vowed to do it more often.

TUESDAY, July 8th - Grilled Chicken and a Chopped Green Salad

After all of the indulgences so far this week I decided to play it safe on Tuesday and had some grilled chicken and a chopped green salad. This is one of my favorite salads. It has plenty of crisp lettuce, sliced cucumbers, sliced olives, green onions, chives, celery and peas. It also boasts a lovely Lemon and Herb Vinaigrette dressing. I love this salad.   

The grilled chicken was Marinated Mediterranean Chicken. I cook it on my little Cuisinart Griddler machine. This chicken always turns out tender and juicy.  I often cook it for company.

WEDNESDAY, July 9th - Dinner with my son's family

My son and his family arrived for summer Camp. They go to an Ashram camp which is not too far from where I live. It did not start until Thursday so they spent the day with me on Wednesday. It was such a fun day. I played games with my grandsons and got to visit with my son and daughter-in-law. Just wonderful.

For supper I served Chicken Pot Pie, which I made from the extra chicken I cooked on Tuesday.  We had chips and salad with it.  One of my grandsons had a hotdog instead. For dessert we had ice cream.

The best part was sharing it all with family!

THURSDAY, July 10th - Reuben Fold-Overs

I had a really busy day cleaning up from the visit and so I just made something simple for my supper on Thursday. Reuben Fold-Overs.  This is a quick and simple sandwich bake.  Flat breads folder over you favorite Reuben sandwich fillings.  Smoked meat, cheese, sauerkraut and Thousand Island Dressing.  Tucked ino a folden flat bread which is brushed with butter and then baked until everything is heated through and golden.  So delicious.

I enjoyed this sandwich with a few cheeky potato chips. I was beat and did not have a lot of energy. I think I am getting old, lol.

FRIDAY, July 11th - Bread and Cheese Omelet

I just had a simple supper on Friday. I was out shopping with my sister all afternoon and pretty beat by the time I got home, but I was also starving. You cannot beat a tasty omelet for a quick and easy supper. I had just picked up some farm fresh eggs from the egg place on the mountain as well.

This Bread and Cheese Omelet is one of my favorites. You cube some bread and get it all toasty and golden brown, make your omelet and then stuff it with a good cheddar, some chopped spring onions and the toasted bread cubes.  No need for toast.  A salad on the side would go very nicely.

SATURDAY,  July 12th - Lunch out with my son

My son wanted to take me out to lunch on Saturday to make up for Mother's Day and my upcoming Birthday. Who was I to refuse! We went to the new Indian place in Kingston called ChrisMaria.  I love the food there.

My son doesn't know a lot about Indian Food. We had Butter Chicken and Chicken Biryani and some samosas.  Chicken Biryani is a lovely chicken dish with tender pieces of chicken in a lovely rich with some raisins, flaked almonds (or cashews), spiced with cinnamon, cardamom, onions, bay leaf, etc. Its delicious. I have linked to my recipe for it. 

Of course the best part of this meal was sharing it with my son. Love him so much.

And there you have it! My meals of the week for the past seven days. Not conventional I know as I did eat out three times, which is most unusual!  I hope you will be inspired to want to cook at least a few of the things I have shared! 

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

https://www.theenglishkitchen.co/2025/07/meals-of-week-july-6th-12h-2025.html