Cheesy Egg-Stuffed Breakfast Bread
Prepare the Bread: Using a rolling pin, slightly flatten the slices of bread. Spread butter on one side of each slice.
Add the Filling: On the non-buttered side of one bread slice, spread the tomato sauce. Sprinkle 2/3 of the grated mozzarella cheese evenly over the sauce. Add a few halved cherry tomatoes and a sprinkle of chopped parsley. Place the other slice of bread on top, buttered side facing out.
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Cook the Eggs: In a skillet, heat some vegetable oil over medium-low heat. Crack the eggs into the pan and season with salt, pepper, and garlic powder. Cook until the whites are set but the yolks are still runny.
Assemble and Cook: Place the prepared bread on top of the eggs in the skillet, pressing down gently. Sprinkle the remaining mozzarella cheese around the edges of the bread and in the pan. Add a few more cherry tomatoes and chopped parsley around the bread.
Cover and Melt: Cover the skillet with a lid and turn off the heat. Let it sit for a few minutes until the cheese is melted and the bread is toasted.
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Serve: Carefully slide the cheesy egg-stuffed bread onto a plate. Garnish with additional chopped parsley and spring onion feathers.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 350 kcal | Servings: 2
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