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- 1/2 cup fresh sugar snap pea pods, strings and tips removed
- 1/2 cup grape tomatoes and/or yellow cherry tomatoes, halved
- 1 teaspoon cooking oil
- 2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
- Salt and pepper
- 2 tablespoons margarine or butter
- 2 1/2-inch-thick slicessourdough bread, approximately 5x4-inch rectangles
- 2 eggs
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.
- Servings Per Recipe 2,
- cal. (kcal) 282,
- Fat, total (g) 20,
- chol. (mg) 213,
- sat. fat (g) 4,
- carb. (g) 17,
- fiber (g) 2,
- pro. (g) 9,
- vit. C (mg) 18,
- sodium (mg) 499,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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