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Rocky Mountain Toast

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    6 minutes


4 slices sandwich whole wheat bread
2 tablespoons Salted butter
4 each eggs
Rocky Mountain Toast


1. Cut out a 2-inch hole in the center of each slice of bread. (Use a small biscuit cutter, a cup, or a knife.) Save the center pieces.
2. In a large nonstick skillet, melt 1 tablespoon of the butter over medium heat. Place 2 slices of bread in the skillet to absorb a little of the butter, then turn over. Break 1 egg into each hole and cook until eggs turn white on the bottom and start to bubble, 2 to 3 minutes. Turn bread slices over andcook until eggs are cooked over easy and bread has toasted, 1 to 2 minutes.
3. While cooking the egg toasts, add 2 of the cutout bread centers to the skillet at the same time. Cook until toasted, about 1 minute. Turn cutouts over and cook until second side is toasted, about 1 minute. Transfer egg toasts to plates and serve with toasted cutouts. Repeat with remaining bread and eggs. Serve warm.
Source: Hannaford fresh Magazine, July -,- August 2012


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 5 g (25%)
Cholesterol 195 mg (65%)
Sodium 270 mg (11%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 7 g (28%)
Protein 11 g (18%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a