Breakfast in Bread

Just as the name implies, anyone would love to have this egg, English muffin, and side salad breakfast served to them in bed.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 12 mins 400°F

Breakfast in Bread

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Directions

  1. Preheat oven to 400 degrees F. Place split English muffin halves in a greased 13x9x2-inch baking pan. Use a 1-1/2 or 2-inch cutter to cut a hole in the center of each muffin half. Place cutouts beside muffins in baking pan. Crack open eggs and carefully place one egg in the center of each muffin hole. Transfer pan to preheated oven. Bake for 12 to 15 minutes or until eggs are just set.
  2. Meanwhile, for dressing, in a small bowl whisk together the orange juice, vinegar, olive oil, mustard, salt, and pepper. Gradually whisk in sour cream. Divide mesclun among four dinner plates. Place 1 egg-filled muffin half atop greens. Cut remaining rounds from muffin halves into wedges and sprinkle around eggs. Drizzle with dressing. Add walnuts and orange wedges. Makes 4 servings.

From the Test Kitchen

Test Kitchen Tip:

Four slices of your favorite bread can be substituted for the English muffins.

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Nutrition Facts (Breakfast in Bread)

  • Per serving:
  • 342 kcal ,
  • 24 g fat
  • (6 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 222 mg chol. ,
  • 387 mg sodium ,
  • 21 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 13 g pro.
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