cup fresh sugar snap pea pods, strings and tips removed
cup grape tomatoes and/or yellow cherry tomatoes, halved
teaspoon cooking oil
Salt and pepper
tablespoons margarine or butter
1/2-inch-thick slices sourdough bread, approximately 5x4-inch rectangles
- 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.
- 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.
- 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