1/2 C. fresh sugar snap pea pods, strings and tips removed

1/2 C. grape tomatoes and/or yellow cherry tomatoes, halved

1 tsp. cooking oil

2 tsp. snipped fresh dillweed or 1/2 tsp. dried dillweed

Salt and pepper

2 T. margarine or butter

2 1/2-inch-thick slices sourdough bread, approximately 5×4-inch rectangles

2 eggs

 

In a very large (12-inch) skillet cook and stir pea pods and tomatoes in hot oil for 2 minutes or until the peas are crisp-tender and heated through. Stir in dill. Season with salt and pepper. Remove from skillet. Cover and keep warm.  In the same skillet melt margarine over medium heat. Cut or tear a hole in each slice of bread leaving about 1/2 inch band of bread around the perimeter. Place bread slices in hot skillet. Crack egg into center of each bread slice. Sprinkle with salt and pepper. Cover and cook 3 minutes. Using a pancake turner, turn bread over; cook an additional 1 minute or until desired doneness.  Place egg and bread onto individual serving plates. Serve with pea-tomato mixture.