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Rocky Mountain Toast

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Servings: Serves 4

Cook Time: 6 minutes

Prep Time: 5 minutes


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


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 Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
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

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