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Windowpane Eggs

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 1/2 cup fresh sugar snap pea pods, strings and tips removed
  
• 1/2 cup yellow cherry tomatoes, halved
  
• 1 tsp cooking oil
  
• 2 tsp snipped fresh dillweed or 1/2 tsp dried dillweed
  
• Salt and pepper
  
• 2 Tbsp butter or margarine
  
• 2 (1/2-inch thick) slices sourdough bread
  
• 2 eggs
  






Instructions



1. In a very large (12-inch) skillet cook and stir pea pods and tomatoes in hot oil for 2 minutes or until the peas are crisp-tender and heated through. Stir in dill. Season with salt and pepper. Remove from skillet. Cover and keep warm.
   
   
2. In the same skillet, melt butter over medium heat. Cut or tear a hole in each slice of bread, leaving about 1/2-inch band of bread around the perimeter. Place bread slices in hot skillet. Crack egg into center of each bread slice. Sprinkle with salt and pepper. Cover and cook 3 minutes. Using a pancake turner, turn bread over; cook an additional 1 minute or until of desired doneness.
   
   
3. Place egg and bread onto individual serving plates. Serve with pea-tomato mixture.
   
   Makes 2 servings.