Egg-in-the-Hole – Happy 3rd Blogiversary to me! Where has the time gone? Amazing to think that I’ve been blogging for that long. Well, I did take an extended break while I was pregnant, but blogging was never far from my mind. 🙂 Here’s to another year full of recipes, trials, and errors!
I have no idea if that’s what this is called or not but I’m going to go with it. James and I really, really do try to keep our larger breakfasts to the weekends and to just have something simple and healthy during the week. As soon as our weekend arrives, which is currently Tuesday and Wednesday, I break out the griddle and whip something up.
I wanted to try something that we hadn’t had before but that was also quick and easy. I’ve seen this type of egg dish many times and just went with what felt right. Toasting the bread on one side before cutting the center out with a biscuit cutter helped to keep the toast crisp and not get soggy after breaking the egg in the center. I don’t know about you, but a creamy, runny, salted egg always makes me happy. Especially in the morning.
(And shh…don’t tell anyone, but we had these for three days in a row and really had to hold back to not have them a fourth time.)
- 1 tablespoon unsalted butter
- 4 slices bread, any type
- 4 large eggs
- Kosher salt and black pepper
1. Heat a large griddle or other non-stick pan over medium heat. Lightly coat with butter.
2. Place sliced bread on hot surface and heat until crisp, 2-3 minutes, checking frequently. Once bread has reached desired crispness, take off of griddle and using a medium biscuit cutter or a drinking glass, cut out the middle of the bread. (Keep the rounds and serve with the egg-in-the-hole.)
3. Place bread back onto griddle, untoasted side down. Break egg into center and season with salt and pepper. Cook until the bottom of the egg is set and the bread has toasted. Gently flip egg and bread over to cook the top of the egg if the whites have not set. Serve hot.