Mexi Eggs-In-A-Hole – a delicious recipe with butter, grain country bread, eggs, pepper cheese, salsa. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Spread butter evenly on both sides of bread slices. Cut a circle from center of each slice, using a 2 to 3-inch round cutter. Centers can be cut from bread slices using a glass with a 2 to 3-inch diameter or a biscuit cutter.
2
Place 2 bread slices in large nonstick skillet with ovenproof handle(To make handle ovenproof, wrap it completely in aluminum foil), then heat to medium. Break egg shell gently and slip an egg into center of each slice. Cook until bottoms of eggs are set, 2 to 3 minutes; gently turn over. Cook until egg whites are completely set and yolks begin to thicken but are not hard.
3
Bread centers can be pan-toasted separately and eaten along with eggs-in-a-hole.
4
Sprinkle 1 tablespoons cheese onto each bread slice.
5
Broil 4 inches from heat just until cheese is melted, about 1 minute. Repeat to cook remaining eggs. Serve with salsa.
222
kcal
Calories
18
g
Fat
1
g
Carbs
15
g
Protein
FatCarbsProtein
* 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 5 ingredients. The key ingredients include: 2 tablespoons butter, room temperature, 4 round slices whole grain country bread, 4 large eggs, 1/4 cup shredded monterey jack pepper cheese (1 oz.), and more.
Yes, Mexi Eggs-In-A-Hole falls under the Snacks & Appetizers 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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