Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Egg-in-the-Hole
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 318 calorie
- Total Fat
- 22.5 grams
- Saturated Fat
- 12.5 grams
- Cholesterol
- 232 milligrams
- Sodium
- 383 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 1 grams
- Protein
- 10 grams
- Sugar
- 1 grams
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 318 calorie
- Total Fat
- 22.5 grams
- Saturated Fat
- 12.5 grams
- Cholesterol
- 232 milligrams
- Sodium
- 383 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 1 grams
- Protein
- 10 grams
- Sugar
- 1 grams
Ingredients
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.
