Breakfast

Egg-in-Veggie-Hole

Ingredients:

2 tsp (10 mL) butter
8 (3/4-inch/2cm) tomato slices, cored
8 (3/4-inch/2cm) green pepper rings, seeded
2 tsp (10 mL) dried basil, crushed
8 eggs, beaten
Salt and pepper, to taste
4 multi-grain bagels, halved, toasted
Grated Parmesan cheese, to taste

Instructions:

In large non-stick skillet, melt butter over medium heat. Fit one tomato ring inside of each green pepper ring. Place in warm pan. Stir basil into beaten eggs. Pour egg mixture into tomato/pepper rings dividing evenly. Season with salt and pepper. Cover skillet and cook 3 minutes or until desired doneness. Place cooked eggs on toasted bagel halves; sprinkle with cheese. Serve immediately.

Makes 4 servings.

Tip: Replace green pepper and tomato rings with four 3-inch (7.5 cm) cookie cutters. Pour beaten eggs into cookie cutters and continue as described in recipe. Loosen eggs from cookie cutters using a small pointed knife and remove eggs. Place eggs on bagels and top with green pepper rings and tomato slices.

Suggestion for Complete Meal: Serve with a glass of milk and orange wedges.

Preparation: 8 minutes
Cooking: 5 minutes

Nutrients per serving:

Calories: 433
Carbohydrate: 58.9 g
Protein: 22.5 g
Fat: 13.8 g