Eggs, Mozzarella, and Summer Tomatoes on Toast
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Ingredients
- 1 clove garlic, minced
- 1½ Tbsp olive oil, divided
- 3 large tomatoes, coarsely chopped
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ cup low-sodium chicken broth
- 4 large eggs
- ¾ cup freshly shredded part-skim mozzarella cheese
- 4 (1-oz) slices rustic whole wheat bread (or use five-grain bread)
- ¼ cup chopped fresh basil
Instructions
- Preheat broiler. Cook garlic in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 30 seconds or until fragrant. Add tomatoes, Italian seasoning, and salt; cook 2 minutes.
- Add broth; return to a simmer, and cook 5 minutes. Reduce heat to medium, and maintain a gentle simmer. Make 4 small wells in tomato mixture with back of a spoon.
- Crack one egg into each well. Cover and cook 4 to 5 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with cheese.
- Meanwhile, place bread on a baking sheet; brush with ½ Tbsp oil. Broil 1 to 2 minutes per side or until golden.
- Top toast with tomatoes and eggs; sprinkle with basil.
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