Baked Egg-in-a-Hole

Name: Baked Egg-in-a-Hole
Yield: Serves 4 (serving size: one egg toast)
Ingredients: 1 slice bacon; 4 (1-ounce) slices multigrain bread, lightly toasted; 4 large eggs; 4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce); 1 teaspoon chopped fresh sage; ¼ teaspoon freshly ground black pepper

7 Ratings
1 Review

These bacon-and-egg toasts make for a fun breakfast or easy dinner.

By Christine Burns Rudalevige

Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:

Serves 4 (serving size: one egg toast)

Nutrition Info

Ingredients

1 slice bacon
4 (1-ounce) slices multigrain bread, lightly toasted
4 large eggs
4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)
1 teaspoon chopped fresh sage
¼ teaspoon freshly ground black pepper

Directions

Step 1
Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.

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Step 2
Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.
Step 3
Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

167 calories; fat 7.7g; saturated fat 2.5g; mono fat 2.6g; poly fat 1.3g; protein 11.3g; carbohydrates 12.8g; fiber 2.1g; cholesterol 216mg; iron 1.7mg; sodium 273mg; calcium 73mg.

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daneanp

12/29/2013

These were good. I also used a small juice glass to make the holes. I opted to cook the bacon separately and then sprayed the pan with cooking spray. Substituted shredded sharp cheddar and chives for the parm and sage because it is what I had on hand. It took 7 minutes in my oven to cook the eggs enough. Will definitely make these again.

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