Egg-in-a-Hole with Turmeric and Paprika.
This is one of those super inexpensive breakfast or brunch foods that is also really fun to say… Egg-in-a-hole is exactly what it sounds like… an egg cooked in a “hole”. This hole is made by the bread, in this case, which acts as the toasty, carby vessel for your perfectly cooked egg.
It cooks fast and is super versatile in the flavor profile you can create (I prefer the combo of paprika and turmeric), but its neutral profile makes a great canvas to play with other spices. I think it’s balanced nicely with that sprinkling of sharp feta or goat cheese. That always adds a nice pop, but you can also try shredded cheddar, mozzarella, or even a stinky blue cheese. It all depends on the flavors you’re trying to build.
This is a great option for lunch, as well. And, the kiddos can even help you make the holes in the bread, if you want to make it a family affair.
Ingredients:
4 slices whole grain or sprouted grain bread (preferably, deli bread, but use what you have)
4 large eggs
2 Roma tomatoes, sliced
1 avocado, sliced
1 tbsp turmeric
1 tbsp paprika
1 oz crumbled feta or goat cheese (optional)
1 green onion, green parts only, sliced
2 tbsp ghee or butter
Salt and pepper
Time: Approx. 10 min
Serves: 4 people
Instructions:
Heat a large, non-stick skillet to approx. med-high heat. Meanwhile, prepare your bread.
Using a round biscuit or cookie cutter*, carefully remove the center of the bread. Leave enough bread around the edges for a border so the egg doesn’t escape. (Save those bread scraps for homemade croutons or itty bitty PB&Js!).
Once the pan is heated, add ghee or butter to pan and swirl it around to coat the pan bottom. Don’t let it smoke. If it does, your pan is too hot.
Place your bread in the pan (you may have to do this in batches of two). Toast the bread until starting to brown, approx. 2 min, flip. Working quickly, but carefully, gently pour your eggs** into the hole. (Admit it, it makes you giggle just a little). Sprinkle on your spices, salt and pepper, and cover the pan. Cook until the whites are set and the yolks are your desired consistency (you KNOW I am a sucker for that runny yolk, but you do you), approx. 3-5 min.
Take off the heat and uncover. (Avoid that steam if any has built up. It will not feel good. Take my word for it.)
Using a spatula, gently lift the egg-in-a-hole from the pan and place onto your plate. Sprinkle with green onions and cheese, if using. Serve with a side of salted, sliced tomatoes and avocado or a simple garden salad, if desired.
* Tip: If you don’t have any biscuit or cookie cutters, use a glass. Just place it open-side down on the bread and carefully twist until you have your hole. Voila!
**Tip: Pour your eggs into separate ramekins or small prep bowls first, if you have the time. This will help them come to room temp faster and help you fish out any shells that got in there. Or, you can crack your eggs right over the bread in the pan and take your chances, you rebel.