250 Cal Breakfast - Egg in a Hole
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 274.1
- Total Fat: 12.9 g
- Cholesterol: 218.0 mg
- Sodium: 318.5 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.9 g
- Protein: 13.4 g
View full nutritional breakdown of 250 Cal Breakfast - Egg in a Hole calories by ingredient
Introduction
Delicious, filling and easily changed so it never gets boring! I changed it slightly from my brother's recipe, who changed it from his girlfriend's recipe... Delicious, filling and easily changed so it never gets boring! I changed it slightly from my brother's recipe, who changed it from his girlfriend's recipe...Number of Servings: 1
Ingredients
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1 slice whole wheat toast bread
1 egg
1 hand-full greens of your choice (lettuce, arugula)
1/2 tablespoon lite salad dressing (I like Annie's Lite Honey Mustard)
2 tablespoons chopped tomatoes or mushrooms
1/2 tablespoon shredded lite/soy cheese
salt/pepper
Directions
Makes 1 serving (1 piece of toast and 1 egg)
1. Cut a small hole in the middle of the toast (about the size of a fried egg. Can you guess what's coming next?)
2. Heat a pan coated with a light spray or fat (I prefer spray-on olive oil)
3. Once heated, put down toast and crack egg into the hole in the middle.
4. In the meantime saute the mushrooms and/or tomatoes (I use a large skillet so I can do everything on one pan, less dishes that way)
5. Once the egg is cooked on the bottom, flip the toast/egg over and cook a little bit longer (length depends on how runny you want your egg). Salt/pepper to taste
6. Put toast/egg on a plate and sprinkle cheese on top. Top with sauteed mushrooms/tomatoes, greens and salad dressing, in that order.
7. I also toast the piece of bread I cut out on the skillet and use it to mop up runny part of the egg!
8. This sounds like a lot of things, but when you keep the fridge stocked, it's very easy and quick. Change the veggies and dressing around until you find a combination you love!
Number of Servings: 1
Recipe submitted by SparkPeople user GEEZGUYZ.
1. Cut a small hole in the middle of the toast (about the size of a fried egg. Can you guess what's coming next?)
2. Heat a pan coated with a light spray or fat (I prefer spray-on olive oil)
3. Once heated, put down toast and crack egg into the hole in the middle.
4. In the meantime saute the mushrooms and/or tomatoes (I use a large skillet so I can do everything on one pan, less dishes that way)
5. Once the egg is cooked on the bottom, flip the toast/egg over and cook a little bit longer (length depends on how runny you want your egg). Salt/pepper to taste
6. Put toast/egg on a plate and sprinkle cheese on top. Top with sauteed mushrooms/tomatoes, greens and salad dressing, in that order.
7. I also toast the piece of bread I cut out on the skillet and use it to mop up runny part of the egg!
8. This sounds like a lot of things, but when you keep the fridge stocked, it's very easy and quick. Change the veggies and dressing around until you find a combination you love!
Number of Servings: 1
Recipe submitted by SparkPeople user GEEZGUYZ.
Member Ratings For This Recipe
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