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Baked Egg-in-a-Hole

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: one egg toast)
These bacon-and-egg toasts make for a fun breakfast or easy dinner.

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
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • 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

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

  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.

  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.

Cook'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.