Windowpane Eggs
Recipe from
Better Homes and Gardens
This two-serving egg dish is topped with sugar snap peas and cherry tomatoes. Serve it for breakfast or a light dinner. When grape or cherry tomatoes are unavailable, substitute any small chopped tomato.
Servings:
Makes 2 servings.
Prep Time:
15 mins
Total Time:
21 mins
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Ingredients
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1/2 cupfresh sugar snap pea pods, strings and tips removedsee savings
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1/2 cupgrape tomatoes and/or yellow cherry tomatoes, halvedsee savings
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1 teaspooncooking oilsee savings
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2 teaspoonssnipped fresh dillweed or 1/2 teaspoon dried dillweedsee savings
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Salt and peppersee savings
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2 tablespoonsmargarine or buttersee savings
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2, 1/2-inch-thick slicessourdough bread, approximately 5x4-inch rectanglessee savings
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2eggssee savings
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Directions
1.
In a very large (12-inch) skillet cook and stir pea pods and tomatoes in hot oil for 2 minutes or until the peas are crisp-tender and heated through. Stir in dill. Season with salt and pepper. Remove from skillet. Cover and keep warm.
2.
In the same skillet melt margarine over medium heat. Cut or tear a hole in each slice of bread leaving about 1/2 inch band of bread around the perimeter. Place bread slices in hot skillet. Crack egg into center of each bread slice. Sprinkle with salt and pepper. Cover and cook 3 minutes. Using a pancake turner, turn bread over; cook an additional 1 minute or until desired doneness.
3.
Place egg and bread onto individual serving plates. Serve with pea-tomato mixture. Makes 2 servings.
Nutrition information
Per serving: Calories 282, Total Fat 20 g, Saturated Fat 4 g, Cholesterol 213 mg, Sodium 499 mg, Carbohydrate 17 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 6%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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