• 34 Ratings

Why choose just one when you can sample a bunch of breakfast recipes at once? This tasty breakfast toast is made with bacon and eggs, so you can fit all your breakfast favorites into one meal.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Using a 2 1/2-inch sun-shape cookie cutter, cut a hole from the center of each bread slice. (Save cutouts for another use.*) In an extra-large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add bread slices; cook about 1 minute or until lightly toasted. Turn bread over.

  • Break an egg into a cup, being careful not to break the yolk. Hold the lip of the cup as close to the hole in one of the bread slices as possible and slip egg into hole. Repeat with the remaining 3 eggs. Reduce heat to medium. Sprinkle eggs with salt. Cook, covered, for 6 to 7 minutes or until whites are completely set and yolks begin to thicken.

  • Transfer egg toasts to serving plates. Toss tomatoes with the remaining 1 teaspoon olive oil. Season to taste with salt and pepper. Spoon tomatoes atop egg toasts and, if desired, sprinkle with parsley. Sprinkle with cheese. Serve with bacon.


If you like, lightly brush both sides of each bread cutout with olive oil; cook on a hot nonstick griddle or skillet until browned, turning once. Serve with egg toasts.

Nutrition Facts

275 calories; total fat 18g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 9g; cholesterol 207mg; sodium 619mg; potassium 269mg; carbohydrates 12g; fiber 1g; sugar 2g; protein 15g; trans fatty acid 0g; vitamin a 593IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 53mcg; vitamin b12 1mcg; calcium 115mg; iron 2mg.


34 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3