Baked Egg-in-a-Hole

Photo: Johnny Autry; Styling: Cindy Barr

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

Yield: Serves 4 (serving size: one egg toast)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 167
  • Fat: 7.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.3g
  • Carbohydrate: 12.8g
  • Fiber: 2.1g
  • Cholesterol: 216mg
  • Iron: 1.7mg
  • Sodium: 273mg
  • Calcium: 73mg

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

Preparation

  1. 1. Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.
  2. 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. 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.
Note:

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.

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