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Serves 4
2 Italian plum tomatoes, diced
1⁄4 cup diced red onion
1⁄2 fresh jalapeno, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
4 slices Mrs Baird’s whole wheat bread
1 cup shredded cheddar cheese
vegetable oil spray
4 eggs
In a medium bowl, stir together the tomatoes, red onion, jalapeno, cilantro, and lime juice. Cover and refrigerate until ready to serve. Toast bread in a toaster until golden brown. Place each slice of toast on 4 separate plates. Sprinkle 1⁄4 cup of cheese over the surface of each slice of toast. Reserve. Heat a large nonstick skillet over medium-high heat. Remove pan from heat and spray with vegetable oil spray. Return pan to heat and crack eggs, one at a time into the skillet keeping them spaced apart. Cook for 2 to 3 minutes, or until white of egg is set enough to turn. Turn eggs over and cook for 2 to 4 minutes, or until desired doneness on the yolks. Place one cooked egg on each slice of toast (cheese will melt from the warmth of the egg). Spoon the tomato mixture over the eggs, dividing evenly between all eggs, and serve.
Note: This is so quick and easy and fun! You can even pick the toast up and eat it on the run! (Although bring a napkin of course!)
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