Sunshsine Toast

sunshine-toast

Matt and I call this "hole-in-the-middle toast," but I don't think other people call it that, so I'm calling it Sunshine Toast on here. This is one of our favorite breakfast additions, or afternoon snack. It's just carby enough to feel a little decadent, but not as heavy as a bagel or something. 

I used to really not like eggs. I didn't eat them when I was little, and then I went vegan for about 5 years. So when we switched back to eating dairy, some meat, and eggs, it was a bit of an adjustment for me. Looking back on that time is kind of funny because I eat a ton of eggs these days. I love them. Matt and I easily go through a dozen eggs (we eat a lot of egg whites) every day. And since we're tracking macros, this little dish has been a delicious way to get in a good amount of carbs, fat, and protein. 

It's also so easy to make. 

Calories: 155 | Protein: 9g | Carbs: 17g | Fat: 7g

Ingredients:

  • Coconut oil spray
  • 1 slice Jewish rye bread
  • 1/2 tbsp butter (or margarine)
  • 1 egg
  • Salt, pepper, and sweet basil

Directions:

  1. Prepare a pan on medium heat with coconut oil spray
  2. Cut a hole in the middle of the bread that's just a bit larger than an egg yolk & eat the bread that you cut out :)
  3. Butter the bread and place in pan
  4. Crack open the egg and drop it in so that the yolk is contained within the hole, and then season with salt, pepper, and sweet basil
  5. Cook until the underside of the egg turns white, and then carefully flip (use a spatula) without breaking the yolk
  6. Season this side of the bread while the bottom half of the egg is cooking (you want the yolk to stay runny)
  7. Remove from heat, cut up (mixing the bread with the runny yolk), and enjoy!

What are your favorite ways to eat eggs?