Egg in a Hole

Egg in a Hole

Egg in a Hole
Nutrition Information
  • Serves: 4
  • Serving size: 1 slice bread
  • Calories: 245
  • Fat: 14 grams
  • Saturated fat: 6 grams
  • Trans fat: 0 grams
  • Carbohydrates: 15 grams
  • Sugar: 3 grams
  • Sodium: 492 milligrams
  • Fiber: 2 grams
  • Protein: 18 grams
  • Cholesterol: 211 milligrams
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
One of my favorite all-time breakfasts is Eggs in a Hole. Here’s my stepped up version with 4 food groups for fewer than 250 calories per serving! Photo courtesy of Gail Watson Photography
  • 2 plum tomatoes, chopped (about 1 cup)
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 slices of 100% whole wheat bread
  • 2 teaspoons unsalted butter
  • 4 large eggs
  • 1 cup reduced-fat cheddar Jack shredded cheese
  • Nonstick cooking spray
  1. In a small bowl, combine chopped tomatoes, salt and pepper; set aside.
  2. Using a cookie cutter, cut out a whole in the center of each slice of bread. Spread ½ teaspoon butter on each of the remaining slices of bread.
  3. Spray a nonstick skillet with nonstick cooking spray and heat over medium-high heat. Place buttered bread in the pan and gently place cracked egg in the center hole. Cook until egg hardens and carefully flip over. Sprinkle with ¼ cup cheese and continue to cook until the cheese is slightly melted, about 1-2 minutes. Repeat with remaining bread.
  4. Place each egg-filled slice of bread on a plate and top with ¼ cup chopped tomato mixture.


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