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Nutrition Facts
Serving Size 1 (206g) Recipe makes 1 servings
Calories 137
Calories from Fat 21		(15%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 295mg		12%
Potassium 141mg		4%
Total Carbohydrate 25.8g		8%
	Dietary Fiber 3.9g	15%
	Sugars 3.1g
Protein 5.4g		10%
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⁽⁴⁾ RATE IT NOW Print Recipe

By: Jeremy
Jun 10, 2002

A quick breakfast dish that is low in fat, cholesterol free, high in protein, and sure to please children and adults alike. I created this recipe from the egg toast my mom used to make with butter, white bread, and eggs, simply variating it to my preferences. It tastes exactly like hers, only I feel better eating it knowing that it's good for me.

SERVES 1 -2 (change servings and units)

Ingredients

2 slices whole wheat bread, without hydrogenated oil (I prefer Nature's Own)
spray butter
egg substitute
nonstick cooking spray
salt and pepper

Directions

1
Heat a medium frying pan on medium heat after spraying it with non-stick cooking spray.
2
Rip a hole in the middle of each slice of bread using a cookie cutter or just your fingers.
3
Next, spray one side of each piece of bread and one side of the torn out bread with spray butter.
4
Once the skillet is hot, place the bread on the skillet buttered side down and pour enough egg substitute into the hole to fill it.
5
Put the torn out bread in the skillet buttered side down and spray the exposed sides of all the bread with spray butter.
6
Once the bottom of the egg is set and the bread has turned a golden brown, sprinkle some salt and pepper onto it, if you like, and turn bread over with a spatula.
7
Once the torn out bread has turned golden brown, turn it also.
8
This may occur before the egg toast or after, you must simply check.
9
Allow all bread to become golden brown and egg to become set, and serve alone or with other breakfast items.

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Featured Reviews for This Recipe

From: Chef #592481

On Jul 19, 2009

This has been a favorite for years! We call it "egg in the eye." By cutting the "eye" 30% larger than in the photos here, we fit a whole egg in each center. Taking the toast off the griddle while the yolk is a bit soft provides a wonderfully tasty and colorful meal! Oh, and anyone not on a diet will love the taste of real butter instead of the spray.

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From: brokenburner

On Feb 6, 2009

This was a cute little recipe! I cut the holes with the bottom (or top) of a cup ... I'm not sure what it's called, but it has holes on both ends!! Anyway, I used Pam instead of spray butter when spraying the bread... I cooked them together in the pan, but I think I should have done one at a time while holding down the bread around the hole. As it was, when I poured in the egg substitute (I used 1/4 cup of All Whites, to which I added chili powder, paprika, salt and pepper), it flowed under the bread and I sort of ended up with one side of French toast, and just a thin film of egg substitute in the hole! It didn't affect the taste at all, it just didn't look as pretty. Thanks for posting!

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From: ladypit

On Oct 6, 2004

Fast, healthy, and tasty. All things I love! I used just egg whites (instead of egg sub) and it was excellent. Added a little ketchup and had a great lunch! Actually I have made this 3 times in the last week. It has turned into my fast meal when I need something now and don't want peanut butter. Fabulous!

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From: Sandra Hyde

On Aug 13, 2002

I'd rate this 6 stars if I could. Its wonderful, especially for those of us who have problems with eating eggs. Very easy to make, One variation I made was to add a pinch of your favourite herb or a drop or two of tabasco sauce to the egg substitute. This make it really interesting.

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