Egg-In-A-Hole

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Egg-In-A-Hole

Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.

Rating

Ingredients

  • 1 ¾-inch-thick slice country bread, whole wheat or white
  • 1large egg
  • 1tablespoon unsalted butter
  • Salt and pepper
Set base servings to enable scaling:

Directions

Use a 2-inch cookie cutter to cut a hole in the middle of bread. Reserve the removed portion to toast, if desired. Break egg into a teacup.

Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When butter stops foaming, place bread in pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip egg into hole.

Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 18 gramsCalories: 253Saturated Fat: 9 gramsUnsaturated Fat: 7 gramsSodium: 217 milligramsSugar: 2 gramsFiber: 1 gramCarbohydrate: 14 gramsProtein: 10 grams

Source: https://cooking.nytimes.com/recipes/1017505-egg-in-a-hole