Monday, August 23, 2010


Per Stephanie's suggestion again, I tried another recipe in Martha's crackbook, I mean, cookbook (her recipes are addicting). The egg-in-a-hole. Funny concept, huh? But easy as pie.

Let me tell you, cracking an egg was never so fun! And the way the egg slightly soaks into the bread and then when the yolk breaks and the bread absorbs it...yum. Basically, it's delicious.

I'd recommend it on one of those lazy Sunday afternoons when you don't feel like leaving the house, looking like you just woke up, just to get that final ingredient for breakfast. The ingredients in this recipe are staples that most of us probably have on hand. (However, I admit, I sometimes don't have bread or at least not bread that I would eat due to a bluish hue. What can I say? It's hard to get through an entire loaf living alone!)


2 whole wheat slices of bread
1 tablespoon extra-virgin olive oil
2 large eggs
Salt and pepper to taste
A dash of shredded cheddar (optional)

Cut a 2-inch circle from the center of each bread slice; discard circles or keep them to toast in the pan as well. Warm olive oil in pan, and heat over medium heat until hot but not smoking. Lay bread slices in skillet. Reduce heat to medium-low until bread is slightly toasted. (Note: Not too toasted because they'll continue to toast when you put in the eggs.)

Crack an egg into the hole of each slice of bread, and sprinkle each with salt and pepper. Cook until bottom of eggs are set and golden brown, about 2 minutes. Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer.

Sprinkle with a dash of cheddar cheese and enjoy.

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