1 loaf focaccia bread (1 pound) OR: 1 round loaf bread (8-inch)
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded taco-flavored cheese blend (4 ounces)
1 jar medium-hot chunky slasa
Sliced avocado (optional)
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.)
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.
Repeat with remaining ingredients. Serve with salsa, and avocado, if desired.
Per Serving: cal. (kcal) 435, Fat, total (g) 21, chol. (mg) 250, sat. fat (g) 11, carb. (g) 43, fiber (g) 3, pro. (g) 18, sodium (mg) 1137, Percent Daily Values are based on a 2,000 calorie diet