Egg-in-the-Hole

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 1 serving
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.

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