Who doesn’t love a good throwback? From sharing #tbt pictures on Instagram to rocking retro-inspired fashion, we love the classics from the past. Recipes are no different. While we all love digging into the newest food trend, we always reach for traditional mac-and-cheese/beef stew/roasted chicken when we are happy/sad/stressed.
One of my favorite throwback recipes is actually one for breakfast. Growing up, our special breakfast before school was egg-in-a-hole–a piece of bread with a circle cut in the middle so it could hold an egg. The whole thing was fried in a skillet until the egg was set and the bread was toasted. It was a breakfast that I loved then and that I love even more now!
Here’s how you make this breakfast classic.
It starts with regular old sandwich bread. I like wheat, but white works great here too! I have tried to make egg in a hole with bread besides sandwich bread but I haven’t had much success.
Using a glass (or a biscuit cutter), cut a circle in the middle of the slice of bread and remove the bread circle. Don’t throw it away–toast it up and use it for dipping at the end!
Now we’re ready to cook.
Place a non-stick skillet over medium-low heat and add in a bit of butter. When the butter is melted, pop the bread slice into the skillet. Add a bit more butter.
Then crack an egg right into the hole. Season with salt and pepper to taste. Then watch and wait! When the white starts to become set and the bottom is starts to become golden, carefully flip the bread slice over.
Now just cook for an additional minute to set the other side and you’re ready to eat! I like to add a bit of salsa on top of mine for a bit of kick but it is delicious as is. Enjoy this throwback breakfast, everyone!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 1 slice bread, I like whole wheat
- 1 egg
- 2 teaspoons butter, divided
- Salt and pepper to taste
- Using a glass or a biscuit cutter, cut a circle in the center of a slice of bread. Remove the circle and set aside for later.
- Heat a non-stick skillet over medium low heat. Add one pat of butter to the pan, using the knife to spread it evenly over the surface.
- Place the slice of bread with the circle into the pan. Place the second pat of butter into the circle. When the butter has melted, gently crack the egg into the circle. Season with salt and pepper.
- Allow the egg to cook until the white becomes set and the bottom is golden brown. Carefully flip the bread over and cook for an additional minute to completely set the white. Serve immediately.
Calories: 214 | Fat: 14gm | Saturated fat: 7gm | Carbohydrates: 12gm | Sodium: 200mg | Fiber: 2gm | Protein: 10gm | Cholesterol: 208mg