The Egg-in-a-Hole Toast is an idea I found in a cooking magazine. I had been trying to use toast bread in different variations for a long time and when I saw this version, I literally fell in love with it. The shapes may vary depending on my mood or the mold I have available.
At first, I had a plastic heart-shaped mold, which is why I called them “egg-in-a-hole toast” but then I tried bells, circles, triangles, flowers, basically all the various shapes that are also used for cookies. You just have to unleash your creativity and serve a tasty appetizer or a second course, depending on how many you prepare. In general, they’re appetizers for me though.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 2 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 253.91 (Kcal)
- Carbohydrates 18.87 (g) of which sugars 2.19 (g)
- Proteins 11.58 (g)
- Fat 14.74 (g) of which saturated 7.90 (g)of which unsaturated 6.48 (g)
- Fibers 2.41 (g)
- Sodium 649.43 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two Egg-in-a-Hole Toasts
- 2 Eggs
- 2 slices white bread
- 1.5 tbsp Butter (or extra virgin olive oil)
- 1 pinch Salt
- 1 pinch Black pepper
Tools
- Stovetop
- 1 Frying pan
- 1 Cookie cutter
- 1 Kitchen spatula
Preparation of the Egg-in-a-Hole Toast
As you can see, the recipe is very simple, with few ingredients and many shape variations. In my case, I use whole wheat bread because I always have it in my pantry, but you can use regular toast bread, which is usually larger. Be creative with the shapes; play around with it, all you need are eggs and you’re set.
Using a cookie cutter, create a shape of your choice in the center of the bread slice, large enough to hold at least the egg yolk. Looking at my photos, I chose a bell and a circle; the first ones I made were heart-shaped and super romantic. Then we will melt butter or extra virgin olive oil in a non-stick frying pan and brown the toast on both sides.
If you have a toaster, you can skip this step and toast them directly there. The butter or oil will then only be needed to prevent the egg from sticking during cooking in the pan.
To be safe, I always prepare one at a time in the pan.
Proceed by breaking the egg and removing a good portion of the white, then pour it into the center of our shape, sprinkle with salt and black pepper.
Let the toast cook on one side until the egg is well-cooked.
Serve the Egg-in-a-Hole Toasts hot, and if you like, you can add a few drops of Tabasco.
Enjoy!!!!
Variations:
A small variation could be, if you don’t like the egg being a little runny inside the toast: beat the eggs in a bowl with salt and pepper, and optionally a tablespoon of grated Parmesan, and then spoon it into the center of the toast. Cook with the lid on at this point. This way, you’ll have cooked eggs.
Recipe with eggs:
If you love eggs and often look for recipes to use them, you can read and especially try this Spaghetti Frittata, great for clearing out those opened pasta packages that are never enough for a second meal.
