MAKES: 4 SERVINGS
SERVING SIZE: 1 EGG TOAST
START TO FINISH: 20 MINS
4 slices white sandwich bread
4 teaspoons olive oil
3/4 cup chopped tomatoes
Ground black pepper
2 teaspoons snipped fresh parsley or sliced green onion (optional)
2 tablespoons finely shredded cheddar cheese
8 slices bacon, crisp-cooked
- Using a 2 1/2-inch sun-shape cookie cutter, cut a hole from the center of each bread slice. (Save cutouts for another use.*) In an extra-large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add bread slices; cook about 1 minute or until lightly toasted. Turn bread over.
- Break an egg into a cup, being careful not to break the yolk. Hold the lip of the cup as close to the hole in one of the bread slices as possible and slip egg into hole. Repeat with the remaining 3 eggs. Reduce heat to medium. Sprinkle eggs with salt. Cook, covered, for 6 to 7 minutes or until whites are completely set and yolks begin to thicken.
- Transfer egg toasts to serving plates. Toss tomatoes with the remaining 1 teaspoon olive oil. Season to taste with salt and pepper. Spoon tomatoes atop egg toasts and, if desired, sprinkle with parsley. Sprinkle with cheese. Serve with bacon.
From the Test Kitchen
If you like, lightly brush both sides of each bread cutout with olive oil; cook on a hot nonstick griddle or skillet until browned, turning once. Serve with egg toasts.
Nutrition Facts (Sunshine Toast with Bacon and Tomatoes)
Per serving: 275 kcal , 18 g fat (5 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 207 mg chol. , 619 mg sodium , 12 g carb. , 1 g fiber , 2 g sugar , 15 g pro.