Egg in the Hole

Egg in the Hole
Contributor
Using potato bread makes this recipe — the bread gets that perfect golden-brown crispy, making it perfect for mopping up that nice, runny yolk.

Using potato bread makes this recipe — the bread gets that perfect golden-brown crispy, making it perfect for mopping up that nice, runny yolk.

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1
Servings
36
Calories Per Serving
Deliver Ingredients

Ingredients

  • slice potato bread
  • 1/2  Tablespoon  butter
  • egg
  • Salt and pepper, to taste

Directions

Using a small, sharp paring knife, cut a 2-inch in diameter wide hole in the center of the bread. In a small pan over medium-low heat, add the bread and toast for about 2 minutes, until golden brown. Flip onto the other side and crack the egg right into the hole in the middle. Season with salt and pepper and cook for about 2 minutes. Now, very carefully, using a spatula, flip the bread and egg over, and cook for another minute. Serve immediately to ensure a runny yolk.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Cholesterol
3mg
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Calcium, Ca
3mg
0%
Sodium, Na
30mg
2%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.