The holidays are upon us and though they bring much joy, they also bring a good bit of stress. To ease (what is mostly self induced stress,) I look for meals that feel like a treat, but at the same time are fairly simple and quick. This recipe is simple; made up of ingredients we all have, quick; less than 10 minutes, can be doubled, tripled, whatever, and can be served for breakfast, lunch, dinner, or a midnight snack. You can have it as a light meal or with some salad greens for something a little more fortifying. With a little dressing up, it is even pretty enough for guests. The only downside, the name; egg in a hole…no worries, I found a better one. 😀
- 1 ¾-inch-thick slice country bread, whole wheat or white
- 1 large egg
- 1 tablespoon unsalted butter
- Salt and pepper
- Use a 2-inch cookie cutter to cut a hole in the middle of bread. Reserve the removed portion to toast, if desired. Break egg into a teacup.
- Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When butter stops foaming, place bread in pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip egg into hole.
- Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve.
Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.