Baked Egg In A Hole Recipes

EGG IN A HOLE

Steps:

• Melt the bacon grease in a non-stick pan over low heat.
• Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

EGGS IN A HOLE

Steps:

• Cut a circle from centres of bread using a round cookie cutter or drinking glass approximately 2-¼ inches (6 cm) in diameter. (Bread circle can be cooked along with rest of bread or reserved for another use).
• Spray large skillet with cooking spray. Heat skillet over medium heat.
• Place bread in skillet. Break an egg into each hole in bread. Season with salt and pepper. Cook slowly until eggs are set and bottom of bread is browned. If desired, turn over and cook top of egg.

BAKED BAGEL EGG-IN-THE-HOLE

Steps:

• For the baked bagel egg-in-the-hole: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Brush the parchment with 2 tablespoons of the melted butter.
• Using a 2-inch round cutter, make the center of each bagel half larger. Save the cutout pieces. Brush the cut side of the bagels and bagel cutouts with 2 tablespoons of the melted butter.
• Place the bagels cut-side down on the prepared baking sheet. Line up the cutout pieces down the center of the baking sheet cut-side down as well. Using the palm of your hand, press the bagels into the baking sheet. This will help make sure they are touching the baking sheet so the eggs won't seep out before they're cooked.
• Brush the tops of the bagels and cutouts with the remaining 2 tablespoons butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11 to 14 minutes, depending on how you like your eggs; 11 minutes will give you a runny yolk, while 14 minutes will give you a fully cooked yolk.
• For the hollandaise: In a small saucepan, melt the butter until sizzling.
• Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice.
• Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving.
• For the garnish: Transfer the bagels and cutouts to a serving platter. Arrange the salmon around the bagels and garnish with the red onions, chives and capers. Serve with the warm hollandaise on the side.

EGG-IN-A-HOLE

Steps:

• With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
• Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
• Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
• Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

EGG-IN-HOLE LAYERED BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven broiler to high. Line a baking sheet with parchment paper.
• On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
• Using a glass, cut out the centers of 6 slices of bread.
• Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
• Reduce the oven temperature to 350˚F (180˚C).
• Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
• Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
• Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
• Line a 9 x 13-inch baking dish with parchment paper.
• Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
• Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
• Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
• Slice and serve garnished with chives, if desired.
• Enjoy!

BAKED BULL'S-EYE EGGS

Steps:

• Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
• Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.

BAGEL EGG IN A HOLE WITH SMASHED AVOCADO

Steps:

• In a small bowl, mash avocado; stir in salt, pepper and, if desired, pepper flakes. , Using a paring knife or round cutter, enlarge center hole to at least 1-1/2-in. in width. Spread butter on cut side of bagel. Place bagel, butter sides down, in a skillet over medium heat. Cook until golden brown, 1-2 minutes; remove to plate. Spread avocado mixture over browned sides, building up outside edge slightly., Return bagel to skillet, avocado sides up. Crack egg into center hole. Cook, covered, over medium heat until egg is cooked to desired degree of doneness. Transfer to serving plate; garnish as desired.

EGG IN THE HOLE

Steps:

• Cut a hole in both bread slices with a 2-inch biscuit cutter or the rim of a small glass. Heat oil in a large nonstick skillet over medium heat. Add the bread slices, side by side.
• Carefully crack an egg into each bread hole (some white will remain on top). Season with salt and pepper.
• Cook until the eggs begin to set, 2 to 3 minutes; gently flip the egg and bread with a spatula. Continue cooking until eggs are set, 2 to 3 minutes more. Sprinkle with salt and pepper. Serve immediately.

EGG-IN-A-HOLE

Steps:

• Use a 2-inch cookie cutter to cut a hole in the middle of bread. Reserve the removed portion to toast, if desired. Break egg into a teacup.
• Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When butter stops foaming, place bread in pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip egg into hole.
• Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve.