Egg In A Hole Food

EGG IN A HOLE

Egg in a Hole image

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

Ingredients

1 ½ teaspoons bacon grease
1 slice bread
1 egg
salt and ground black pepper to taste

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 WITH ASPARAGUS

Egg-in-a-Hole With Asparagus image

What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.

Provided by Melissa Clark

Categories breakfast, brunch, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, melted and cooled
5 large eggs
1/3 cup whole milk
1/4 cup plus 2 tablespoons grated Parmesan
Salt and freshly ground black pepper
2 wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf)
8 ounces asparagus, trimmed
3 scallions, thinly sliced
3 fresh thyme sprigs
1 tablespoon extra-virgin olive oil

Steps:

Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

EGGS-IN-A-HOLE

Eggs-In-A-Hole image

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

Ingredients

2 slices bread
2 teaspoons butter
2 eggs
salt and pepper (optional)

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

EGG IN THE HOLE

Egg in the Hole image

This dish is fun to make and to eat; kids can help cut out the bread and crack the eggs.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 4

Ingredients

2 slices whole-wheat sandwich bread
2 teaspoons olive oil
2 large eggs
Coarse salt and ground pepper

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.

COUNTRY LIVING EGG IN A HOLE

Country Living Egg in a Hole image

History has not recorded the name of the genius who first cut a hole in a piece of bread and fried an egg in it, but many parents have used this to make a breakfast their kids will eat! This is adapted from Country Living magazine.

Provided by Sharon123

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 slices brioche bread (or other bread, 1/2-inch thick )
3 tablespoons unsalted butter, melted
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
4 jumbo eggs

Steps:

Set the broiler to low. Punch out a 2 1/2-inch hole from the center of each bread slice(a biscuit cutter works well). Stir the melted butter, salt, and pepper together and brush the mixture on both sides of the bread slices and cutouts, including the inside of the hole.
Toast the slices and cutouts in a large nonstick skillet over medium-low heat until golden, 1 1/2 to 2 minutes. Flip the bread and crack an egg into each hole.
Cover and cook until egg sets, 1 1/2 to 2 minutes. Place the skillet under broiler just until the white is fully cooked. Serve immediately. Enjoy!
Note:.
If desired, just put the egg in the hole when you first put the bread in the pan(and don't cover), flip it and cook the other side of the egg instead of putting it under the broiler.

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The Purist. This toasty treat goes by a bunch of names including Hole in One or Egg in a Boat, but no matter what you call it, Egg in a Hole hits the mark when there's just enough bacon grease in the pan.
The Meat Lover. Punch out a hole in a sausage patty and cook it thoroughly before cracking the egg. You've got a porky breakfast Paleo peeps will go nuts about.
The Hash Browns Fan. What better nest to cradle that perfect fried egg than a mess of crispy hash browns? This couldn't be easier to execute, as you use a spatula to nudge aside the spuds and create a spot to lay that egg.
The Vegetarian. Put a ring on it! Try this technique just once and never look at a bell pepper the same way again. Just imagine a brunch spread featuring this meatless marvel in a rainbow of every shade of pepper.
The Gluten-Free Folks. The Japanese pancake known as Okonomiyaki is traditionally made cabbage, beaten eggs and flour, but try swapping in the low-carb, gluten-free tofu noodles instead of using flour.
The Sandwich Lover. Make this creation a double decker, tucking something savory between the two slices. Try strips of crispy bacon and chopped tomato, or go for a morning grilled cheese.

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