Looking for a delicious breakfast to make over the weekend? This is one of my favorite go-to meals for a healthy breakfast that will fuel me with energy all day. I like to make this on the weekend when I have a little extra time in the morning. This recipe is super easy and so good for you.
My Eggs-In-Toast with broiled tomatoes will give you all the nutrients you need to power through a challenging morning workout and keep you full until lunch and beyond. It’s packed with protein, fiber, zinc, calcium, fiber vitamin A & C. I made this for my hubby the other weekend and he was amazed at how I got the egg in the middle of the toast and he loved it! This is a great recipe for anyone in your family, even picky eaters. Add a little organic agave maple syrup and make it a sweet/salty breakfast for your kiddies.
Eggs-In-Toast with Broiled Tomatoes
- Two eggs or 4 egg whites
- Two pieces of Ezekiel Sprouted Whole Grain Bread or substitute with gluten-free bread
- Reduced Fat Parmesan Cheese (I use Kraft)
- 1 Roma or Plum Tomato
- Olive Oil Spray
- Optional: Organic Agave Maple Syrup
Heat oven to 400F.
Use a glass to press a hole into the middle of each piece of bread. Turn the glass upside down and gently press with your palm. Ezekiel bread is usually frozen so you can stick the bread in the microwave for 20 seconds to make it easier to press a hole in each piece of bread.
Heat an oiled skillet. Spray both sides of each piece of bread with olive oil spray. Place one piece of bread in the skillet and let simmer for 2 minutes. Sprinkle Parmesan Cheese on the side facing up. After two minutes flip over and sprinkle the other side with Parmesan Cheese. Crack an egg and place in cut out hole. Let simmer for 4 minutes then flip. Sprinkle more Parmesan on the cooked side of your Eggs-In-Toast. Let simmer for 2 more minutes. Add pepper when cooked through.
Note: If you like your eggs runny you can remove from skillet whenever you wish. If you are watching your cholesterol and only want egg whites, add two egg whites to the cut out bread instead of one egg. I suggest cooking one piece of bread at a time.
(Optional: you can also use the cut out piece of bread to toast in the skillet, sprinkle Parmesan and add an egg white on top of the circle cut out. Follow the same instructions as above).
While your Eggs-In-Toast are simmering cut your tomato in half. Sprinkle with salt, pepper and olive oil. Place in oven for 8-10 minutes on a top oven rack. Tomato is done when it begins to bubble and brown at the edges. Serve with your Eggs-In-Toast.
If you want to add a little sweetness to this dish and have it seem more like french toast, add a tsp of organic agave maple syrup.
This dish will make for an Eggcellent day ahead!