Nacho Toad-in-the-Hole

  • Cook Time

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  • Ingredients
    2 large EGGS
    2 slices whole wheat OR white bread
    2 tsp. olive oil
    Pinch Salt and pepper
    2 Tbsp. finely shredded Mexican cheese blend
    2 Tbsp. black bean and corn salsa
    1 Tbsp. crushed tortilla chips

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 224

    Total fat: 13 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 193 mg
    Sodium: 469 mg
    Carbohydrates: 15 g
    Fiber: 2 g
    Sugar: 2 g
    Protein: 12 g
    Vitamin A: 100 mcg
    Vitamin D: 1 mcg
    Folate: 37 mcg
    Choline: 156 mg
    Calcium: 123 mg
    Iron: 2 mg
    Potassium: 153 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A.

Directions

  1. CUT out center of each bread slice, using a 3-inch round cutter; RESERVE cut-outs. COAT large nonstick skillet lightly with oil. PLACE bread slices and cut-outs in skillet.

  2. BREAK egg into center of each bread slice. TURN on heat to medium-high. COOK until whites are completely set and yolks begin to thicken but are not hard, 3 to 4 minutes. Carefully FLIP bread with egg and cut-outs over with turner. COOK second side to desired doneness, 1 to 2 minutes.

  3. SEASON eggs with salt and pepper. TOP with cheese, salsa and chips. SERVE immediately with cut-outs.

Insider Info

  • Make it a dinner by adding a side of Mexican flavored rice and small serving of sour cream.