Egg In The Hole – a delicious recipe with bread, egg, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the egg in its shell on its long side in the center of the toast. Cut around it with a sharp knife, creating a whole. Save the piece of bread you cut out, hopefully in one piece!
2
Butter both pieces of bread lightly on both sides. Put the rest of the butter (at least a teaspoon or so) in a pan and get it sizzling but don't let it brown.
3
Put the two pieces of bread in the pan. Crack the egg over the toast so that the yolk stays in the hole. Spread the white out a little with a wooden spoon so that it coats more of the toast - this is easier (and obviously, the whole thing tastes better) with a good fresh egg.
4
After the white has set on the bottom (1-2 minutes) flip the toast, being careful not to break the egg. Also flip the little extra bit of toast. 1 more minute and it's done! Season with salt.
61
kcal
Calories
5
g
Fat
3
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 slice seeded rye bread, 1 egg, 1 tablespoon butter, salt.
Yes, Egg In The Hole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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