Happy Friday friends!
Growing up, an egg in a hole was always one of my favorite weekend breakfasts. There was just something magical to me about the way the egg and the bread became one in the frying process and how the yoke would burst when you dipped it with the sides of the bread. As I came an adult, I was still somewhat baffled by the process. Something that amazing has to be difficult to make, right?
I used to beg Jeff to make me one every weekend, until one day, he got a little annoyed or lazy, and insisted that it was about time I learned to make it myself. And you know what? The process was pretty gosh darn simple.
All you have to do is heat a generous amount of butter in a frying pan (don’t all good meals start out that way?).
While the butter heats, you cut a circle in a piece of your favorite bread. You could do this with the opening of a jar, one of those fancy circle cutters, or just with a knife if you can get over the need for a perfect circle.
Place the bread with a hole in it and the circle piece that got cut out in the frying pan.
Crack your egg in the center of the hole.
Here comes the neat part. To prevent you from flipping your egg in a hole too early, wait until your little circle piece of bread is sufficiently toasted and browned–this should be perfect timing for flipping the egg (or about 2 minutes/side).
Now again, when the other side of the little circle piece is nice and brown–your egg in a hole is done!
And now I can make eggs in a hole whenever I want–dangerous knowledge at times!