In honor of the start of my Spring Break, and because it’s one of my favorite breakfasts ever, I bring to you…the Egg-In-A-Hole.
I’ve heard it called Eggs-In-A-Basket, too, but I just don’t see a basket when I look at a circular hole in the bread. I’m an interpreter. Conceptual accuracy is very important to me. 😉
So, grab a piece of bread.
And a circular biscuit or cookie cutter.
Cut a hole in the center of the bread slice.
Heat a non-stick skillet and just before you add the bread, give the pan a quick spritz with cooking spray. You can totally use butter, but I tend to get a little overzealous and I’m trying to watch my calories. 😉
Place your bread in the pan and crack an egg in the hole (see?! Egg-In-A-Hole…perfectly accurate.).
Sprinkle some salt and pepper over the egg.
And flip it. I always add the bread circle to the pan when I flip it, because that seems to be the magic time when it toasts perfectly.
That’s it! Then, you have perfectly toasted bread with a perfectly cooked egg in the middle and this one is easy to alter according to different tastes.
I prefer my egg to be cooked in the shape of a moose…
with a fabulously runny yolk,
which happens to be the best dipping sauce
for moose heads.
- 4 slices bread
- 4 large eggs
- salt and pepper, to taste
- cooking spray
- Heat a skillet over medium heat.
- Using a biscuit or cookie cutter, cut a hole out of the middle of a slice of bread.
- When pan is heated, lightly spray with cooking spray.
- Set the hole-less piece of bread onto the pan and crack an egg into the hole.
- Sprinkle salt and pepper onto the egg and cook for 1-2 minutes.
- Add the bread circle (from the middle of the slice) to the pan.
- Flip the bread with the egg and cook another 1-3 minutes, depending on how soft you want the yolk, flipping the bread circle about halfway through the cooking time.
- Serve immediately.