Cookie Cutter Toad-In-The-Hole
Recipe courtesy of the American Egg Board.
2 slices white or whole wheat bread
2 teaspoons olive oil
2 large eggs
Salt and ground black pepper, to taste
- Cut out center of each bread slice, using a 2 1/2 to 3-inch heart, round or other shape cutter; reserve cut-outs. Coat large nonstick skillet lightly with oil.
- Toast bread slices and cut-outs on one side in skillet over medium-low heat until golden, about 5 minutes. Turn bread pieces over.
- Break and slip an egg into center of each bread slice. Cover pan and cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes.
- Season eggs with salt and ground black pepper. Serve immediately.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 180; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 212mg; Total Carbs: 12g; Fiber: 2g; Protein: 10g; Sodium: 202mg.
Recipe and photograph courtesy of the American Egg Board.