Eggs In The Hole Recipes

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.

Steps:

• In a small bowl, whisk together egg and 1 teaspoon cold water; season with salt and pepper. Using the rim of a small glass, cut a hole in bread; discard cutout.
• In a large nonstick skillet, heat butter over medium until foaming. Place bread in skillet; carefully pour egg mixture into hole (if egg leaks out of the bread, use a spatula to push it back). Sprinkle egg with cheese.
• Cook until egg begins to set, 3 to 4 minutes; gently flip bread and egg. Continue cooking until egg is set, 1 to 2 minutes.

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.

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.

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.

Steps:

• Using a 1 1/2-inch round cutter, cut a hole out of the center of the bread. Reserve the cut-out part.
• Melt 1 teaspoon of the butter in a cast-iron skillet over medium heat. Place the slice of bread in the pan. Add the remaining 1/4 teaspoon butter to the hole and let it melt.
• Crack the egg directly into the middle of the hole. Let the egg and the bread cook for about 2 minutes. The object is to get the bread brown and the egg cooked just right at the same time.
• When both the bread and the egg are cooked, use a sturdy spatula to flip over the bread. Cook for another 2 minutes to brown that side of the bread. Use a spatula to transfer it from the pan to a plate.
• Use a nice crusty sourdough bread cut 1/2 to 3/4-inch thick. Rub the bread with garlic before punching out the hole, and griddle both sides of the bread before adding 3 tablespoons Roasted Tomato Sauce (page 289) to the hole. It will spread around the pan. Crack the egg into the hole. Spoon another tablespoon of sauce on top of the bread and top with a sprinkle of Parmesan cheese. Bake in a preheated 375°F oven for 4 or 5 minutes, until the egg is done to your liking.