Egg-in-Toast

For a quick but nutritious breakfast recipe, try these egg-filled bread slices. Sprinkled with cheese and served with salsa, they have the Mexican flavors kids love to eat.

from Family Circle

Egg-in-Toast
Servings: 6 Prep 10 mins Cook 6 mins per batch

Ingredients

  • 1 loaf focaccia bread (1 pound) OR: 1 round loaf bread (8-inch)
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded taco-flavored cheese blend (4 ounces)
  • 1 jar medium-hot chunky slasa
  • Sliced avocado (optional)

Make It

1. Cut about 1 inch off ends or sides of bread. Cut six 1-inch-thick slices from center. Cut large oval out of middle of each slice, leaving about 1/2-inch border. (Use centers and ends of bread for croutons or crumbs.)

2. Spread both sides of each slice with 1 teaspoon butter. Heat large nonstick skillet over medium-high heat until water drop sizzles when dropped on skillet. Place 3 bread slices in skillet; crack 1 egg into hole of each slice; cook 3 minutes. With spatula, flip bread over with eggs. Sprinkle each with pinch salt, pinch pepper and about 2 tablespoons cheese. Cover skillet; cook 3 minutes or until cheese is melted and egg is cooked. Remove to platter; keep warm.

3. Repeat with remaining ingredients. Serve with salsa, and avocado, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 435, Fat, total (g): 21, chol. (mg): 250, sat. fat (g): 11, carb. (g): 43, fiber (g): 3, pro. (g): 18, sodium (mg): 1137, Percent Daily Values are based on a 2,000 calorie diet.
close