- 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.
Per serving: Calories: 318; Total Fat: 22.5 grams; Saturated Fat: 12.5 grams; Protein: 10 grams; Total carbohydrates: 19 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 232 milligrams; Sodium: 383 milligrams
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