For a quick but nutritious breakfast recipe, try these egg-filled bread slices. Sprinkled with cheese and served with salsa, they have the Mexican flavors kids love to eat.
Makes 6
Prep 10 m
Cook 6 m
Cook per batch



  1. 1 of 3 Cut about 1 inch off ends or sides of bread. Cut six 1-inch-thick slices from center. Cut large oval out of middle of each slice, leaving about 1/2-inch border. (Use centers and ends of bread for croutons or crumbs.)
  2. 2 of 3 Spread both sides of each slice with 1 teaspoon butter. Heat large nonstick skillet over medium-high heat until water drop sizzles when dropped on skillet. Place 3 bread slices in skillet; crack 1 egg into hole of each slice; cook 3 minutes. With spatula, flip bread over with eggs. Sprinkle each with pinch salt, pinch pepper and about 2 tablespoons cheese. Cover skillet; cook 3 minutes or until cheese is melted and egg is cooked. Remove to platter; keep warm.
  3. 3 of 3 Repeat with remaining ingredients. Serve with salsa, and avocado, if desired.
Nutrition Information for Egg-in-Toast
Servings Per Recipe: 6
Per Serving: 11 g sat. fat, 250 mg chol., 21 g Fat, total, 43 g carb., 18 g pro., 435 kcal cal., 1137 mg sodium, 3 g fiber