Rating: 4.5 stars
289 Ratings
  • 5 star values: 202
  • 4 star values: 37
  • 3 star values: 18
  • 2 star values: 14
  • 1 star values: 18

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Credit: Alexandra Grablewski

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

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  • Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

  • Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.

Nutrition Facts

371 calories; fat 22g; cholesterol 258mg; carbohydrates 33g; sodium 580mg; protein 15g; fiber 4g; sugars 15g.
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