Egg In The Hole Toasts With Ricotta Food

EGG-IN-THE-HOLE FRENCH TOAST

Steps:

• In a medium bowl, whisk together 1/4 cup almonds, 2 eggs, paprika, almond milk and salt until smooth.
• Place the bread slices on a flat surface and use a cookie cutter or a small glass to cut holes (about 2-inches wide) in the center of each. Soak each slice and the bread circles in the egg mix, coating both slides. Heat a medium skillet over medium heat and add half of the butter. When the butter begins to foam and brown slightly, arrange 2 slices in the pan. Cook on the first side over medium heat, 3 to 5 minutes, and then turn the slices over, cooking for an additional 3 to 5 minutes or until both sides are browned and the toast is cooked through. Keep warm. Repeat with remaining bread and bread circles.
• Use a kitchen towel to wipe out the skillet and coat with nonstick cooking spray. Fry 2 eggs sunny side up in the skillet. Repeat with remaining eggs. Spoon about 1 teaspoon of the remaining almonds on the bottom of each plate as an "anchor" for each egg. Place a fried egg on top of the nuts and place each piece of toast carefully on top of the egg so the yolk peeks out of the toast hole. Serve a bread circle with each serving. Drizzle with the maple syrup. Top with scallions and remaining almonds.

AVOCADO EGG-IN-A-HOLE

Steps:

• Next time you make an egg-in-a-hole, consider using avocado instead of bread: Cut an avocado in half, remove the pit and scoop out about 1 tablespoon of flesh from each half. Season with salt and pepper and nestle the halves cut-side up in a small pile of salt on a baking sheet so they won't wobble. Crack a medium egg into each (a large egg will overflow). Season with salt and bake at 425 degrees F until the white is just set, 16 to 18 minutes; top with pico de gallo and crushed tortilla chips.

EGG-IN-THE-HOLE TOASTS WITH RICOTTA

Steps:

• Preheat oven to 400 degrees. Tear out middle of each bread slice to form a 1 1/2-inch hole, reserving torn pieces. Arrange slices in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.
• Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hole in each slice, and drizzle with oil.
• Break 1 egg into each hole, and season with salt. Bake untilegg whites are set, about 12 minutes. Top each slice withParmesan, and garnish with toasted bread pieces.

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.

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.