Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Egg-in-a-Doughnut
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 273
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 203 mg
- Sodium
- 252 mg
This is inspired by the egg in a hole, where a hole is cut in the center of a slice of bread and an egg is fried in the center while the bread toasts in the skillet at the same time. This version replaces the classic toast with a glazed doughnut. The result is a crisp-edged, sticky-sweet warm pastry filled with a just-cooked fried egg with a gooey center. A perfect sweet and savory breakfast treat that comes together in minutes.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 273
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 203 mg
- Sodium
- 252 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Butter an ovenproof nonstick skillet. Add the doughnut and toast over medium heat until golden on the bottom, 2 to 3 minutes. Flip, then crack the egg into the hole; season with salt and pepper and cook until the white starts setting, about 2 minutes. Transfer the skillet to the oven; bake until the white is set but the yolk is still runny, 4 to 6 minutes.
