AuthorKathleen GloverCategoryBreakfast, VegeterianDifficultyBeginnerA childhood favorite for a lot of us, Egg in a Hole still holds up as a great breakfast. Dress it up with a hollandaise for a faux Eggs Benedict or add some salsa for a Huevos Rancheros feel. The possibilities are endless with a blank canvas like this.
Using a 2 inch round biscuit cutter cut a hole in the center of the bread slices and remove the bread round.
On a griddle or in a nonstick skillet set over medium heat, melt half of the clarified butter. Put the bread on the griddle and toast until golden brown, about 2 minutes. Flip the bread and add the remaining butter, tilting the pan to spread the butter across the pan.
Crack an egg into the center of each hole in the bread. Season each egg with salt and pepper, reduce the heat to low, and cover with foil. Cook for 2 to 3 minutes, until the bread is golden and the egg whites are set on the bottom. Serve warm.
Ingredients
Directions
Using a 2 inch round biscuit cutter cut a hole in the center of the bread slices and remove the bread round.
On a griddle or in a nonstick skillet set over medium heat, melt half of the clarified butter. Put the bread on the griddle and toast until golden brown, about 2 minutes. Flip the bread and add the remaining butter, tilting the pan to spread the butter across the pan.
Crack an egg into the center of each hole in the bread. Season each egg with salt and pepper, reduce the heat to low, and cover with foil. Cook for 2 to 3 minutes, until the bread is golden and the egg whites are set on the bottom. Serve warm.