Herb Baked Eggs over Toast

Looking for a light, delicious breakfast recipe to try out this weekend? Look no further. This recipe is so simple, yet it produces absolutely tasty results. I love eggs and am constantly looking for new egg recipes. I hope you enjoy these.

Some great sides for this dish are some lean turkey sausage links, reduced fat bacon, fresh fruit, or yogurt.

Herb Baked Eggs over Toast
Serves: 2 (just double recipe for 4 servings)
Adapted by: http://www.fortheloveofcooking.net/2011/04/herb-baked-eggs-over-toast.html

Ingredients:
1 tablespoon skim milk
1 teaspoon light butter
3 eggs
1 teaspoon fresh chives, chopped
1/2 teaspoon fresh thyme, leaves removed from stem
1 teaspoon grated parmesan cheese - I use reduced fat
sea salt and pepper, to taste
Toast of your choice - we use Sara Lee Delightful Honey Wheat or I bake homemade wheat sandwich bread

Directions:
-Preheat your oven broiler for 5 minutes.
-Place the rack about 4 to 5 inches below the heat source.
-In a small baking dish, add the milk and butter. Place under the broiler and cook until warm and bubbly, which is approx 1 minute. Remove from the oven.
-Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with the milk and butter mixture. Sprinkle the top of the eggs with chives, thyme, parmesan, salt and pepper.
-Place under the broiler and cook for approx 4 minutes or just until the whites are set but the yolks are still runny.
-Serve plain or serve on top of some buttered toast.

Enjoy! :)