Thursday, September 20, 2012
Eggs in a Hole
Eggs in a Hole
(All amounts are per slice/serving. In my experience, growing kids may sometimes need 2 slices!)
1 large egg
1 slice of your favorite bread (I'd definitely use whole wheat; I normally use homemade sliced thinly)
salt & pepper to taste
1 Tablespoon butter
Heat griddle to 350, or skillet on stovetop to medium-high heat. Meanwhile, use cookie cutter (or the rim of a glass, as I did here), to cut a shape out of your bread. Make sure that you have a good sized hole for the egg, but that there is plenty of bread & crust framing it also, so that the egg stays in the hole & it can easily be picked up & eaten. Press down with the cutting shape, then wiggle back & worth a few times, and the center will come out cleanly. Reserve bread centers for a later use (we use them for 'fancy' sandwiches for lunch).
Add a small sliver of butter to the heated griddle or skillet (about 1/2 Tablespoon). Place toast on top of it, and wiggle it around a bit so that it's coated evenly with the butter. Immediately crack an egg into the center hole. Sprinkle a dab of salt & pepper onto the egg, and continue to cook until the egg is mostly set, and toast is a nice golden brown on the underside, which takes a few minutes, 2-3 if I had to guess, although your pan, griddle, and heat level will obviously factor into this time quite a bit. If you flip it too early, the egg will spill out during the flip, and it won't be as pretty, although it will still taste great :)
After flipping, continue to cook for another 30 seconds - 1 minute, or until other side is also nice and toasted, and egg is completely set. Serve, and enjoy!