This starts with Trenery toast from the Upper Peninsula of Michigan with some soft scrambled eggs. Now, I used potato rolls because I had left overs to use, but you can use any white bread. This was another way to extend the life of a staple food; this method would make a loaf of bread last for months without spoilage. The eggs are a way to add savory to the sweetness of the toast. I hope you like it.

4 slices brioche bread crust removed or potato rolls
6 tablespoons butter
2 tablespoon cinnamon
3 tablespoons sugar
4 eggs
1 teaspoon milk
1 teaspoon chives
2 tablespoons Gruyère cheese
Salt and pepper

Heat oven to 325.

Melt butter in microwave and pour into a pie pan.

Dip both sides of toast into butter.

Mix cinnamon and sugar and sprinkle over both sides of bread.

Place bread on a parchment-lined baking sheet.

Bake for 15 minutes, then turn over and cook for 10 minutes.

Beat eggs with milk.

Spray a medium non-stick skillet on medium heat with cooking spray. Add beaten eggs and chives; cook for 1 minute, stir, then let cook for 1 more minute. Add cheese. Stir constantly until eggs are done.

Place cooked eggs on top of done toast.

Serve.