EGGS IN A HOLE
Egg-in-a-hole, or toad-in-a-hole, is a quick and easy breakfast recipe requiring just a couple of ingredients. Get creative and use different cookie cutter shapes to make your breakfast even more fun!
Categories Healthy Recipes
Time 5m
Yield Serves: 2
Number Of Ingredients 3
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.
Nutrition Facts :
EGGS-IN-A-HOLE BENEDICT WITH ROASTED GARLIC AND TOMATO HOLLANDAISE
Steps:
- For the roasted garlic and tomato hollandaise: Preheat the oven to 375 degrees F.
- Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly.
- Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm.
- For the sandwiches: Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer, about 2 minutes. Add the Canadian bacon and cook, turning once, until heated through and lightly browned, about 2 minutes per side. Remove to a small plate and keep warm. Keep the fat in the skillet and the heat at medium.
- While the bacon cooks, use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it). Melt some of the butter in the skillet until foaming and add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it's OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 minutes.
- Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. Put the bacon on top after the first minute or so. Remove to a work surface, keeping the bacon sides up. Quickly add the remaining butter to the skillet and add the muffin tops cut-side down to toast.
- Spoon about 1 1/2 tablespoons of the warm hollandaise on top of each egg, then top with a toasted muffin top. Serve immediately.
EGG IN A HOLE
A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.
Provided by rosburn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 5m
Yield 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.1 g, Cholesterol 207.6 mg, Fat 15.9 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 5.2 g, Sodium 284.9 mg, Sugar 1.5 g
EGG-IN-A-HOLE
Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, main course
Time 10m
Yield 1 serving
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
EGGS-IN-A-HOLE
Did you know the protein in eggs wil keep children feeling fuller for longer and studies have shown children who start their day with a balanced breakfast tend to perform better in school - So here's a simple and easy breakfast for your kids before they start on their way to school - Enjoy!!
Provided by Chef mariajane
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cut a circle from the center of 2 slices of bread. Lightly spread both sides of bread with butter.
- Place bread in moderately hot non-stick skillet.
- Break an egg into each hole in the bread. Season with salt and pepper.
- Cook slowly, until the eggs asre set and bread is golden.
- Turn and cook until desired doneness.
Nutrition Facts : Calories 347.2, Fat 19.2, SaturatedFat 8.3, Cholesterol 443.1, Sodium 534.5, Carbohydrate 26.1, Fiber 1.2, Sugar 2.9, Protein 16.5
MEXI EGGS-IN-A-HOLE
Make and share this Mexi Eggs-In-A-Hole recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread butter evenly on both sides of bread slices. Cut a circle from center of each slice, using a 2 to 3-inch round cutter. Centers can be cut from bread slices using a glass with a 2 to 3-inch diameter or a biscuit cutter.
- Place 2 bread slices in large nonstick skillet with ovenproof handle(To make handle ovenproof, wrap it completely in aluminum foil), then heat to medium. Break egg shell gently and slip an egg into center of each slice. Cook until bottoms of eggs are set, 2 to 3 minutes; gently turn over. Cook until egg whites are completely set and yolks begin to thicken but are not hard.
- Bread centers can be pan-toasted separately and eaten along with eggs-in-a-hole.
- Sprinkle 1 tablespoons cheese onto each bread slice.
- Broil 4 inches from heat just until cheese is melted, about 1 minute. Repeat to cook remaining eggs. Serve with salsa.
Nutrition Facts : Calories 338.1, Fat 13.8, SaturatedFat 6.9, Cholesterol 207.6, Sodium 585, Carbohydrate 37.5, Fiber 1.8, Sugar 2.4, Protein 15.8
EGG-IN-HOLE LAYERED BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: bread, butter, swiss cheese, ham, spinach, eggs, chive, butter, flour, milk, salt, pepper, ground nutmeg, gruyère cheese, grated parmesan cheese
Provided by Pierce Abernathy
Categories Breakfast
Yield 6 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 648 calories, Carbohydrate 15 grams, Fat 45 grams, Fiber 0 grams, Protein 42 grams, Sugar 5 grams
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