Recipe: Open-Faced Baked-Egg Croque

Love egg sandwiches but hate the mess? Try baking the egg on top of a thick slice of bread in the oven! Egg yolks provide healthy nutrients like zinc, lutein and zeaxanthin—which protect the eyes—plus choline, which protects the brain.



Prep Time:

5 minutes

Cook Time:

20 minutes


  • Bread, preferably whole grain, cut into 2 long, thick slices
  • 4 eggs
  • 1 tablespoon grated cheese such as parmesan, gorgonzola or cheddar
  • 1 scallion, chopped
  • 1 teaspoon chopped fresh parsley, cilantro or basil
  • Salt and pepper to taste


  • Preheat oven to 375 F degrees. Cover a pan with aluminum foil.

  • Tear a small hole in the center of each bread slice to accommodate two eggs. Crack two eggs into each slice of bread.

  • Top eggs with cheese and scallion.

  • Bake on a middle rack for 20 minutes (or enough to toast bread and set eggs).

  • Sprinkle fresh herb on top and season with salt and pepper.


(1 serving = 1 slice bread with 2 eggs)

Calories: 246, Total Fat 13g, Saturated Fat 4g, Cholesterol 374mg, Sodium: 426mg, Total Carbohydrate: 16g, Dietary Fiber 1g, Sugar: 2g, Protein: 16g

Original recipe by Christy Goff, MS, RDN, CD