Egg-in-the-Hole
This simple breakfast takes about 5 minutes from fridge to plate and tastes incredibly rich and delicious. The egg white will spread under the butter-browned toasted bread, leaving a perfectly framed yolk.
Makes
Serving size
Ingredients
2 (½-inch-thick) slices Italian bread
¼ cup unsalted butter
2 eggs
2 tablespoons fresh chives, chopped
A pinch of cayenne pepper
Freshly ground black pepper, to taste
Instructions
- Using a cookie cutter or a small glass, cut a 2-inch round from the center of each piece of bread.
- In a large nonstick skillet over medium-high heat, melt the butter.
- Place the bread in the skillet, toast it for 1 minute, and then flip the bread over.
- Crack the eggs into the holes the center of the bread and cook for about 2 minutes or until the eggs are set and the bread is golden brown.
- Top with chopped chives, cayenne pepper, and black pepper.
- Cook the bread for another 2 minutes.
- Transfer an egg-in-the-hole to each plate to serve.
Cooking Tip
You can top this dish with the chopped herbs of your choice, but chives offer a nice flavor.
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