EGG IN A HOLE
A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.
Provided by rosburn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Melt the bacon grease in a non-stick pan over low heat.
- Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.1 g, Cholesterol 207.6 mg, Fat 15.9 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 5.2 g, Sodium 284.9 mg, Sugar 1.5 g
SCRAMBLED EGG IN THE HOLE
Kick start your day with scrambled egg, cheese, and toast, the fun way!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together egg and 1 teaspoon cold water; season with salt and pepper. Using the rim of a small glass, cut a hole in bread; discard cutout.
- In a large nonstick skillet, heat butter over medium until foaming. Place bread in skillet; carefully pour egg mixture into hole (if egg leaks out of the bread, use a spatula to push it back). Sprinkle egg with cheese.
- Cook until egg begins to set, 3 to 4 minutes; gently flip bread and egg. Continue cooking until egg is set, 1 to 2 minutes.
Nutrition Facts : Calories 233 g, Fat 14 g, Protein 11 g
BAKED BAGEL EGG-IN-THE-HOLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the baked bagel egg-in-the-hole: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Brush the parchment with 2 tablespoons of the melted butter.
- Using a 2-inch round cutter, make the center of each bagel half larger. Save the cutout pieces. Brush the cut side of the bagels and bagel cutouts with 2 tablespoons of the melted butter.
- Place the bagels cut-side down on the prepared baking sheet. Line up the cutout pieces down the center of the baking sheet cut-side down as well. Using the palm of your hand, press the bagels into the baking sheet. This will help make sure they are touching the baking sheet so the eggs won't seep out before they're cooked.
- Brush the tops of the bagels and cutouts with the remaining 2 tablespoons butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11 to 14 minutes, depending on how you like your eggs; 11 minutes will give you a runny yolk, while 14 minutes will give you a fully cooked yolk.
- For the hollandaise: In a small saucepan, melt the butter until sizzling.
- Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice.
- Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving.
- For the garnish: Transfer the bagels and cutouts to a serving platter. Arrange the salmon around the bagels and garnish with the red onions, chives and capers. Serve with the warm hollandaise on the side.
EGG-IN-A-HOLE
Provided by Ree Drummond : Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
- Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
- Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
- Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.
Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 9 grams, Cholesterol 217 milligrams, Sodium 459 milligrams, Carbohydrate 10 grams, Fiber 0.5 grams, Protein 8 grams, Sugar 1 grams
SHEET PAN EGG-IN-A-HOLE BISCUITS
Cheddar and chive biscuits go vertical! The perfect brunch item to impress on a budget: double-stacked prepared biscuits are baked with ham and an egg center. The small cut-out biscuit center is perfect for dipping into the soft yolk.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
- Separate the biscuits and put them on the prepared sheet pan. Brush 8 of the biscuits with the heavy cream. Sprinkle all the biscuits with the Cheddar, then the chives. Put each biscuit brushed with cream on top of an unbrushed biscuit to make 8 biscuit stacks. Space the stacks evenly on the sheet pan. Cut out the center of each stack with a 2-inch round cookie cutter. Put the cut-outs in the empty spaces on the sheet pan.
- Push a slice of ham down into each hole to make a cup that is deep enough to hold an egg comfortably. Crack 1 egg into each of the ham cups and sprinkle with the paprika.
- Bake until the biscuits are flaky and golden brown, the egg whites are just set and the yolks are still jiggly when you lightly shake the sheet pan, about 20 minutes.
- Serve each egg-in-a-hole with one of the biscuit cut-outs for dipping.
EGG-IN-THE-HOLE BACON SANDWICH
Who says fillings have to be on the inside? An old favourite is given a modern twist in this egg and bacon sandwich as the egg is served within the bread
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 20m
Number Of Ingredients 6
Steps:
- Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
- Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
- Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.
Nutrition Facts : Calories 802 calories, Fat 57 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
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CHEESY EGG TOAST RECIPE (EGG-IN-A-HOLE) | GIRL HEART FOOD®
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Ratings 7Category BreakfastServings 2Total Time 10 mins
- Distribute two mounds of cheese in a 10-inch or 12-inch non-stick pan and place over medium low to medium heat.
6 OUTRAGEOUS WAYS TO AN EAT EGG IN A HOLE - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- The Purist. This toasty treat goes by a bunch of names including Hole in One or Egg in a Boat, but no matter what you call it, Egg in a Hole hits the mark when there's just enough bacon grease in the pan.
- The Meat Lover. Punch out a hole in a sausage patty and cook it thoroughly before cracking the egg. You've got a porky breakfast Paleo peeps will go nuts about.
- The Hash Browns Fan. What better nest to cradle that perfect fried egg than a mess of crispy hash browns? This couldn't be easier to execute, as you use a spatula to nudge aside the spuds and create a spot to lay that egg.
- The Vegetarian. Put a ring on it! Try this technique just once and never look at a bell pepper the same way again. Just imagine a brunch spread featuring this meatless marvel in a rainbow of every shade of pepper.
- The Gluten-Free Folks. The Japanese pancake known as Okonomiyaki is traditionally made cabbage, beaten eggs and flour, but try swapping in the low-carb, gluten-free tofu noodles instead of using flour.
- The Sandwich Lover. Make this creation a double decker, tucking something savory between the two slices. Try strips of crispy bacon and chopped tomato, or go for a morning grilled cheese.
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