- 1 slice sourdough, potato, or wheat bread
- 1 to 2 tablespoons unsalted butter
- 1 large egg
- Salt and freshly ground black pepper
- Pinch paprika, optional
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 remaining the rest of the 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 egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.
Copyright 2005 Television Food Network, G.P. All rights reserved.
From Food Network Kitchens
Recipe courtesy of Damaris Phillips