28 Aug Egg in a Hole
Egg in a Hole
By: Toby Amidor
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
Ingredients
- 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
Instructions
- In a small bowl, combine chopped tomatoes, salt and pepper; set aside.
- 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.
- 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.
- Place each egg-filled slice of bread on a plate and top with ¼ cup chopped tomato mixture.
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