- 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
- 1/4 teaspoon freshly ground black pepper
- calories 167
- fat 7.7 g
- satfat 2.5 g
- monofat 2.6 g
- polyfat 1.3 g
- protein 11.3 g
- carbohydrate 12.8 g
- fiber 2.1 g
- cholesterol 216 mg
- iron 1.7 mg
- sodium 273 mg
- calcium 73 mg
How to Make It
Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.
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.
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.
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