NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Windowpane Eggs

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.

3.5 by 3 people
4,429 views
Rate me!
  • Makes: 2 servings
  • Prep: 15 mins
  • Cook: 6 mins

Windowpane Eggs

Ingredients

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 Facts (Windowpane Eggs)

    Per serving:
  • 282 kcal cal.,
  • 20 g fat
  • (4 g sat. fat,
  • 213 mg chol.,
  • 499 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...