Rating: 4 stars
34 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3
  • 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; fat 18g; cholesterol 207mg; saturated fat 5g; carbohydrates 12g; mono fat 9g; poly fat 3g; insoluble fiber 1g; sugars 2g; protein 15g; vitamin a 593.4IU; vitamin c 4.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 53.1mcg; vitamin b12 0.7mcg; sodium 619mg; potassium 269mg; calcium 115mg; iron 2mg.