Egg In The Hole Toasts With Cherry Tomato Salsa Recipes
TOAD IN THE HOLE
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. -Ruth Lechleiter, Breckenridge, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts : Calories 183 calories, Fat 10g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 244mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
EGG-IN-THE-HOLE TOASTS WITH CHERRY TOMATO SALSA
A protein-rich egg fried in a slice of whole wheat bread starts the day; spicy tomato salsa supplies the meal with fresh produce. For a milder salsa, you can remove the chile's seeds. The salsa is also delicious raw: Simply toss the ingredients together and serve.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Cut a 2-inch circle from the center of each bread slice; discard circles. Set slices aside. Brush 1 teaspoon oil in a medium skillet, and heat over medium heat until hot but not smoking. Lay bread slices in skillet. Reduce heat to medium-low.
- Crack an egg into the hole of each bread slice, and sprinkle each with 1/8 teaspoon salt. Cook until bottom of eggs are set and golden brown, about 2 minutes. Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer.
- Meanwhile, heat remaining 2 teaspoons oil in another medium skillet over medium heat. Add shallot; cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add tomatoes, and chile if desired; cook, tossing occasionally, until mixture is softened and fragrant, 3 minutes. Transfer to a small bowl; stir in cilantro. Discard chile. Divide salsa between egg sandwiches, and serve.
Nutrition Facts : Calories 290 g, Cholesterol 212 g, Fat 15 g, Fiber 4 g, Protein 11 g, Sodium 375 g
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