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 users rated this recipe an average rating of 3.5
  • Makes: 2 servings
  • Prep: 15 mins
  • Cook: 6 mins
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Windowpane Eggs
cup fresh sugar snap pea pods, strings and tips removed
cup grape tomatoes and/or yellow cherry tomatoes, halved
teaspoon cooking oil
teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
Salt and pepper
tablespoons margarine or butter
1/2-inch-thick slices sourdough bread, approximately 5x4-inch rectangles
  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
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