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Nutrition Facts
Serving Size 1 (76g) Recipe makes 1 servings
Calories 148
Calories from Fat 60		(40%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 251mg		10%
Potassium 92mg		2%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 0.6g	2%
	Sugars 1.5g
Protein 8.2g		16%
detailed view... how is this calculated?

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Recipe #148399 | 12 min | 5 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: winkki
Dec 15, 2005

From a kids' cookbook and the house specialty of our 9 yr old daughter, this is an oven-baked variation on eggs cooked in the middle of toast. We like it because it's easy enough that the girls can do it on their own (no spattering grease in a frying pan) and because we can do up to a dozen at a time for sleep-overs and such (6 slices fit on an average cookie sheet). The girls have fun picking out which cookie cutters to use for their toast, especially when they can match them to a holiday/season (trees, stars, & angels in the winter, bunnies and flowers in the spring, etc). Bake the cutouts alongside for fun little munchie toast shapes. Don't use very large eggs, though, or they will overrun the toast!

SERVES 1 (change servings and units)

Ingredients

1 slice bread
1/4-1/2 teaspoon margarine (or to taste)
1 egg (medium)

Directions

1
Grease a cookie sheet with margarine or veg spray (we use sheets with raised edges, just in case the egg runs under the toast).
2
Butter the top of the slice of bread and place butter-side up on the cookie sheet.
3
Choose a large cookie cutter in desired shape and press down hard in the center of the bread.
4
Remove shape from center of bread, place alongside on cookie sheet, butter-side up.
5
Crack egg into a small bowl or saucer and gently slide into the hole in the center of the bread.
6
Bake approx 7 minutes on the top rack of 400F oven (or longer to desired doneness).
7
Carefully remove to plate with spatula and serve with cutout shapes alongside.

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Featured Reviews for This Recipe

From: LILTEXQT

On May 6, 2008

Was really yummy and easy. I used English muffins instead of toast. Will definitely make for hubby and son sometime soon.

0 people found this review helpful

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From: AzureLynn

On Oct 12, 2007

Quick fun brekkie — only thing I should have done and didnt was season the eggs with some salt. Next time I will. Very good. Thank you!

1 person found this review helpful

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From: kansbaker

On Mar 7, 2006

We like these for a easy to fix breakfast.Instead of cutting the hole out,I put the imprint of a circle on the bread with a glass and flatten the inside of circle with my fingers before breaking the egg inside.They look perfect and the egg wont run out of bottom.

10 people found this review helpful

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From: Lauralie41

On Jan 28, 2007

I have always made these eggs in a skillet but it was much easier in the oven! Used a glass to make the hole in the center and also left them in for a bit longer than 7 minutes. For DH I sprinkled bacon bits and shredded cheddar cheese on top before putting them in the oven. Was so nice to be able to sit down and eat together plus not have to worry about making toast! Thank you winkki!

4 people found this review helpful

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