Breakfast & Brunch

Italian Style Eggs in a Frame

Prep Time: 8 min  |  Cook Time: 15 min  |  Servings: 2  |  Calories: 354
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Prep Time
8 min
Cook Time
15 min

Treat yourself and someone special to this beautiful-looking breakfast with pieces of toast adorned with a fried egg topped with sautéed peppers and fresh chopped basil — as well as Sargento® Shredded 4 Cheese Pizzeria. You’ll appreciate the cheesy taste and texture in every bite.

  • 1 Tbsp. olive oil
  • 1 yellow or red bell pepper (or 1/2 of each), cut lengthwise into thin strips
  • 2 large slices Italian or sourdough bread
  • 2 eggs
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. chopped fresh basil or Italian parsley
  • 3/4 cup (3 oz.) Sargento® Shredded 4 Cheese Pizzeria or Sargento® Shredded 6 Cheese Italian
  1. Heat oil in large non-stick skillet over medium heat. Add pepper strips; cook, stirring often, 10 minutes or until peppers are tender. Transfer with slotted spoon to small bowl; set aside.
  2. Cut hole in center of each bread slice using 3-inch biscuit cutter or glass. Toast center bread rounds, if desired; set aside until serving time.
  3. Add cut bread to same heated skillet; crack eggs into holes in bread. Sprinkle salt and pepper over eggs. Cook 2 minutes or until bread is toasted and eggs are still loose in center. Stir basil into peppers in bowl; spoon over eggs and bread; top with cheese. Cook, covered, 2 minutes or until cheese melts and eggs are set. Serve with toasted bread rounds, if desired.

Serving Size 2

Calories 354

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 22.00g 34%
Sat. Fat 7.90g 43%
Mono Unsat. Fat 9.40g
Poly Unsat. Fat 2.30g
Cholesterol 213mg 71%
Sodium 514mg 22%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 4%
Sugars 0g
Protein 19g
Vitamin A 117RE
Vitamin C 10mg 17%
Calcium 352mg 33%
Iron 2mg 11%