Tomato and Mozzarella Egg Toast
Ingredients
- 1 clove garlic, minced
- 1 Tbsp olive oil, divided
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- 2 tsp Italian seasoning
- ¼ cup low-sodium chicken broth
- 4 large eggs
- 4 (1.5-oz) slices whole wheat bread, toasted
- ¾ cup shredded part-skim mozzarella cheese
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 400°F. Cook garlic in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 30 seconds or until fragrant.
- Add tomatoes and Italian seasoning; cook 5 minutes or until liquid begins to reduce.
- Add broth; return to a simmer, and cook 5 minutes. Reduce heat to medium, and maintain a gentle simmer.
- Make 4 small wells about 1 inch apart in tomato mixture with back of a spoon. Crack one egg into each well. Cover and cook 4 to 5 minutes or until egg whites are set and yolks reach desired doneness.
- Meanwhile, brush bread with ½ Tbsp oil, and place on a baking sheet. Bake 2 minutes per side or until golden.
- Top toast with sauce and eggs; sprinkle with cheese and basil.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
314
|
314
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 18 | 18 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 396 | 396 |
Diabetic Breakfast Meal Plan
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