Food & Cooking Recipes Breakfast & Brunch Recipes Eggs Baked in Toast 3.5 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 8 slices bread (½ inch thick) 2 tablespoons softened butter 4 large eggs 2 plum tomatoes, chopped 4 ounces Canadian bacon, diced 5 ounces cheddar cheese, grated (1 ½ cups) Coarse salt and freshly ground pepper Directions Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices. Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper. Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly. Rate it Print