Recipes and Cooking Sunshine Toast with Bacon and Tomatoes 4.0 (34) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 slices white sandwich bread 4 teaspoon olive oil 4 eggs Salt ¾ cup chopped tomatoes Ground black pepper 2 teaspoon snipped fresh parsley or sliced green onion (optional) 2 tablespoon finely shredded cheddar cheese 8 slices bacon, crisp-cooked Directions 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. *Tip: 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. Rate it Print Nutrition Facts (per serving) 275 Calories 18g Fat 12g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 275 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 207mg 69% Sodium 619mg 27% Total Carbohydrate 12g 4% Total Sugars 2g Protein 15g Vitamin C 4.6mg 23% Calcium 115mg 9% Iron 2mg 11% Potassium 269mg 6% Folate, total 53.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.