Egg-in-the-Hole

Name: Egg-in-the-Hole
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 1 slice sourdough, potato, or wheat bread; 1 to 2 tablespoons unsalted butter; 1 large egg; Kosher salt and freshly ground black pepper; Pinch paprika, optional

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Ingredients

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1 slice sourdough, potato, or wheat bread

1 to 2 tablespoons unsalted butter

1 large egg

Kosher salt and freshly ground black pepper

Pinch paprika, optional

Directions

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.