Egg In The Hole Food

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.

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.

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-A-HOLE SANDWICH

Steps:

• In a large cast-iron skillet over medium heat, cook the bacon until crisp, 12 to 14 minutes. Remove to a plate and set aside. Drain the grease from the skillet but do not clean. When cool enough to handle, tear the bacon slices in half.
• Meanwhile, mix the mayonnaise and hot sauce to taste in a small bowl. Season with salt and pepper.
• Using a biscuit cutter or the rim of a glass, cut a hole in the center of each Texas toast slice.
• Melt 2 tablespoons of the butter in the bacon skillet and add 2 of the Texas toast slices. Toast the bread slightly, 1 to 2 minutes. Crack an egg into the hole in each piece of toast and sprinkle the eggs with salt and pepper. Cook the eggs until set on the bottom, 2 to 3 minutes. Using a spatula, carefully flip the toast with the egg, season the other side and spread with the mayonnaise mixture. Top each with a slice of cheese to slightly melt and cook until the egg is the desired doneness. Remove to a cutting board and repeat with the remaining butter, toast, eggs, mayo mixture and cheese.
• To build the sandwiches, divide the bacon between 2 of the egg-in-a-hole toast pieces, on top of the cheese. Top each with some tomato slices and lettuce, then top with a remaining egg-in-a-hole toast piece. Serve immediately or wrap in foil to keep warm.

EGG-IN-THE-HOLE BACON SANDWICH

Steps:

• Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
• Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
• Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.

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.

EGGS-IN-A-HOLE

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.

EGG IN THE HOLE

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.

EGGS IN THE HOLE

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.

EGG-IN-A-HOLE WITH ASPARAGUS

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.

COUNTRY LIVING EGG IN A HOLE

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.

CADBURY CREME EGG IN HOLE TOAST (TOAD IN THE HOLE)

Steps:

• Cut two 1-inch thick slices of pound cake.
• Make a hole in the middle of each with a small shot glass or cuff.
• Cut your creme egg in half, reserve.
• Melt butter in the pan.
• Fry slices of pound cake without egg on one side til golden.
• Flip the slices and then pur your creme egg halves in the middle of each toast.
• Finish frying til both sides are toasty and creme egg is starting to melt and get all gooey.
• Enjoy with a large glass of milk.