Eggs In The 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.

AVOCADO EGG-IN-A-HOLE

Steps:

• Cut a larger opening into the center of each bagel half using a cookie cutter or small glass.
• Add 2 tbsp butter to a skillet, heat over medium-high. Once melted, place the bagel halves in the pan, cut side down. Cook till browned, about 2-3 minutes.Flip bagel halves and arrange sliced avocado on each, but not overtop of the hole. Pour one egg into each opening, season with salt and pepper, and cover 2 of the 4 bagel halves with a cheese slice (you can break up the cheese slice to avoid covering the egg completely). Cover pan and cook until whites and yolks are cooked to your liking, approximately 4 to 6 minutes.
• Put the top and bottom halves together, transfer to a plate and enjoy! Or, wrap it in foil or parchment paper and take it on the go!

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.

EGG IN A HOLE

Steps:

• Preheat your oven to 475°F (245°C).
• Make a 2-inch (or thereabouts) hole in the center of each slice of bread using a cookie or biscuit cutter, an overturned glass, or what have you.
• In a large ovenproof skillet over medium heat, melt the butter until it's bubbling but not yet brown. Add the bread and cook until golden brown, maybe 1 to 2 minutes. (Don't forget to also toss in the little round cut-outs so you have something to dip into the runny yolk.) Flip the bread and carefully crack an egg into each hole. (There may be a little overflow of white onto the bread. As long as you're not a perfectionist, this is fine.) Quickly sprinkle each slice of bread with 1 tablespoon brown sugar, if desired, being careful to avoid the egg.
• Immediately transfer the skillet to the oven to bake. (Don't try to flip the bread again.) Bake until the egg white sets but the yolk is still runny, 6 to 8 minutes. Begin to check your egg at 4 minutes if you fancy a really runny yolk, as a firm yolk ruins the pleasure of this simple dish.
• Lightly sprinkle both bread and egg with fleur de sel. Your egg in a hole is best the moment it emerges from the oven.

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-THE-HOLE

Steps:

• Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.
• Transfer the egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve and use the toasted round for dipping into the yolk.