Egg-In-A-Hole
A classic dish, an egg-in-a-hole is a very cheerful way to start the day. Toss on some jalapeno and bacon, if you like, for even more flavor.
1 Servings
Ingredients:
1 large slice bread, such as sourdough, challah, country, or whole wheat (firmer bread is good), about 1/2 inch thick
1 1/2 teaspoons unsalted butter
Nonstick cooking spray (optional)
1 large egg
Kosher or coarse salt and freshly ground black pepper
Optional toppings:
Sliced jalapenos
Crumbled cooked bacon
Method:
1. Using a cookie cutter or the rim of a glass or whatever works, cut a 2- to 3-inch circle in the middle of the slice of bread. Set aside the cutout piece of bread.
2. Melt the butter in a small nonstick skillet with a lid, or a small skillet sprayed liberally with nonstick cooking spray, over medium heat. Place the slice of bread in the skillet with the cutout piece next to it and lightly toast them, about 2 minutes. Flip the toast and circle with a spatula.
3. Crack the egg into the hole in the bread and season it with salt and pepper to taste. Cook until the bottom of the egg is set, about 2 minutes, then cover the pan with the lid for about 1 to 3 more minutes, peeking to see that the top of the egg firms up as you like it.
4. Using the spatula, transfer the egg in the toast to a plate and top it with the bacon and/or jalapenos if you like, and the toasted bread circle, which you can use for dipping into the yolk. Repeat as needed.