Spanish Eggs & Toast
with goat cheese
Cut the bread cubes whatever size you prefer. Be sure to toast them until crisp on the outside, but still chewy on the inside. Makes 4 servings Total time: 20 minutes TOAST: 8 cups baguette cubes 4 cloves garlic, smashed 1 tsp. smoked paprika 6 Tbsp. extra-virgin olive oil Salt and black pepper to taste SPRINKLE: 1/2 cup crumbled goat cheese (2 oz.) 4 sunny-side up eggs Chopped fresh thyme
Toast 4 cups cubes, 2 cloves garlic, and 1/2 tsp. paprika in 3 Tbsp. oil in a large skillet over medium heat until crispy, stirring occasionally, 5 minutes. Repeat with remaining cubes, garlic, paprika, and oil. Divide cubes among 4 plates and season with salt and pepper.
Sprinkle croutons with goat cheese, cover with foil to soften cheese, 1–2 minutes, then top each serving with 1 egg and thyme. Per serving: 513 cal; 32g total fat (9g sat); 228mg chol; 569mg sodium; 39g carb; 2g fiber; 19g protein