Prep 5 mins
Cook 15 mins
My husband served this at camp last year. A quick breakfast when you want something a little different.
- 3 eggs
- 2 slice old bread
- butter (spreadable)
- pepper (to taste)
- 1 g packet Splenda sugar substitute
- 0.25 ml pumpkin pie spice
- 14.79 ml milk
- Butter both sides of 2 slices of old bread. Cut a hole in each with a cookie cutter (any shape you want, but the rounder ones work best). Heat frying pan or flat griddle on med. heat and spray with cooking spray.
- Put buttered bread in pan and immediatly crack an egg into each hole inside the bread. Add pepper to taste. (Cover with a lid if you want over hard eggs).
- In small bowl whisk one egg, milk, Splenda and pumpkin pie spice together. Add leftover bread that was cut out with the cookie cutter. Coat bread holes in egg mixture and add to pan. Uncover pan and flip toast with eggs in them. Bread should be slightly browm on each side (same for the bread holes).
- Serve immediatly. I find that the bread holes are sweet enough by themselves, but if you have to, add some sugar-free maple syrup or no sugar added fruit spread/jelly/preserves to them.
What a fun breakfast for the whole family. My husband even loved it. He said it reminded him of his childhood. His grandma used to make soemthing like this only she called it "bird's nest". Okay, I usually try to follow recipes exactly, but went into the cupboard for punkin pie spice and didn't have any. I used cinnamon instead and it turned out fantastic. I added cheese on top of the eggs for the kiddos. Served with a little sugar free maple syrup for dipping. I made my box with only egg white and that was also great. Thanks for a super fun and easy breakfast.
Don't like the sugar and cin. And if you fry the bread on one side first then flip and add the egg yolk it is much better. My dad was Italian and they call it man on a raft.