Egg in a Hole

On Saturday morning, my husband made a request for breakfast.  he asked for “eggs in toast”.  (Random, I know…)  He was referring to an Egg in a Hole.  It’s a nostalgic breakfast for me as my great grandaunt Henny used to make it for me years ago.  (Yes, I said great grandaunt, as in my grandmother’s aunt!)  She didn’t call it Egg in a Hole though.  She called it Egyptian Eggs.  I have no idea why.  I did find it referenced under this name on several sites.  Couldn’t find the reason behind it though.  Does anyone know??  (Seriously,  it’s driving me crazy!)

Whatever you call it (Egg in a Hole, Egyptian Eggs, Egg in Toast, Egg in a Basket, etc), this breakfast it delicious.  The buttery toast pairs perfectly with the runny eggs.  As you cut the egg, the yolk breaks into the toast, which is one of my favorite things that can happen during breakfast!  It’s also surprisingly simple to make.  It’s also quick.  We’ve had it for breakfast every morning this Memorial Day Weekend.  (It’s like Henny was with us!)

I perfected the recipe throughout the weekend.  Butter is key, so don’t skimp on it.  Make sure your flame isn’t too high; you don’t want to the toast to burn and the egg to overcook!  My first two yolks broke when I cracked them into the hole.  Luckily, my husband ate them!  My next batch was much better.  Oh, and don’t throw out the leftover bread circles.  Throw them into your skillet and toast them up too.  Nothing beats bread toasted in butter!

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Start with the toast…

  • Use a circle-shaped cookie cutter to cut out a circle from the center of two slices of bread.  (I used whole wheat bread.  Use whatever your heart desires or whatever is in your cupboard.)

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  • Melt some butter over medium-high heat.

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  • Add the slices of bread.

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  • Toast for about 3 minutes, or until golden.
  • Crack an egg into each hole.

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  • Season both eggs with some s&p.

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  • Cook until the eggs start to set, about 2 minutes or so.

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  • Carefully lift the toast and egg up with a spatula.
  • Melt a little more butter in the skillet.
  • Flip the toast onto the newly melted butter to finish cooking.

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  • Continue cooking for about 2 minutes.

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Eat immediately, while the yolk is still warm and runny.  Enjoy!

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Egg in a Hole (serves 1)

INGREDIENTS:

  • 4 tablespoons butter, divided
  • 2 sliced of whole wheat bread
  • 2 eggs
  • salt
  • freshly ground black pepper

DIRECTIONS:

  • Heat a large skillet over medium-high heat.
  • Add half of the butter.
  • Using a circle cookie cutter, punch a circle out of the center of each slice of bread.
  • Once the butter has melted, add the bread.
  • Toast for about 3 minutes.
  • Crack an egg into each hole.
  • Season with salt and pepper to taste.
  • Cook for about 2 minutes, then carefully lift up one slice of bread with egg using a large spatula.
  • Melt another tablespoon of butter where the bread was.
  • Carefully flip the bread onto the melted butter.
  • Repeat with the other slice of bread and remaining butter.
  • Cook for about 2 more minutes.

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