Baked Bull’s-Eye Eggs
Baked Bull’s-Eye Eggs
Get fanciful with breakfast! Score big with kids and guests alike by taking the classic sunny-side-up eggs with toast, and combining them into one tasty dish. Cut a hole into buttered bread and bake for 6 minutes. Then quickly remove the baking sheet from the oven and crack open eggs into the holes; finish the baking process in the oven for another 8 minutes. That’s it! Bake until the egg white is set and the yolk is still runny.
See More: 10 New Ways to Use Leftover Bacon Grease
This recipe is way healthier than the original fry-in-a-pan egg, which leads to a high intake of added fat. Also, baking (rather than frying) an egg in a hole means you can make many at once — perfect for serving a group. An array of toppings lets everyone customize their own plate.
These Bull’s-Eye Eggs in toast look great plated with a little parsley and grated cheese. Plus, food that comes from a family always feels that much more comforting. “Everyday Food” host Sarah Carey frequently talks about learning to cook from her mother, but this recipe was developed by her daughter, Mickayla. Like Mickayla, you can eat these eggs with a little avocado to round out the yolk taste.
2 tablespoons unsalted butter, room temperature, plus more for greasing baking sheet
6 slices sandwich bread
6 large eggs
Salt and pepper
Toppings, such as grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)
1. Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
2. Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings and baked rounds.
More from Martha Stewart:
The Science Behind the Perfect Chocolate Chip Cookies
35 Beyond Delicious No-Bake Dessert Recipes
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