Equipment needed:

• Non-stick pan
• Oven toaster (optional)

Ingredients:

• 6 pcs. Monay bread
• 2 tbsp Margarine
• 1 tsp flour
• 1 cup fresh milk/ evap
• 1/2 cup grated cheddar cheese 
• Seaweed salt
• Pepper
• Fresh parsley as topping or fried malunggay leaves as garnish

Procedure:

• In a non-stick pan, melt butter/margarine. Add flour. This will serve as your thickener (roux)
• Add milk and keep stirring over low heat. Use a silicon spatula so that it doesn’t damage or scrape non-stick coating on your pan.
• Add cheese and cook until it melts over very low heat. Season with seaweed salt and pepper. Set aside.
• Make a bowl or small cups with your monay bread. 
• Pour cheese mixture over bread cups. 
• Option: if popping on an oven toaster, brush the bread with some milk on the side so it doesn’t dry up.
• Top with fresh parsley or fried malunggay leaves as garnish.