Egg in the Middle
A classic breakfast dish where eggs are fried inside holes cut from bread slices, creating a delicious combination of crispy toast and runny yolks. Also known as "toad in the hole" or "egg in a basket."
Ingredients
- •2 slices bread, preferably whole wheat
- •2½ tablespoons olive oil
- •2 whole eggs
Cooking Instructions
- 1.
First stamp a circle from the center of each slice of bread with a 2-inch cookie cutter and reserve.
2 min
- 2.
Heat 2 tablespoons of the oil in a frying pan or skillet over medium heat, add the bread and reserved rounds ('hats') and fry until the undersides are lightly golden.
3 min
- 3.
Turn the bread over, adding more oil if necessary.
1 min
- 4.
Carefully break the eggs and ease them into the holes. (Sometimes I drain off a little of the white, but this is not a rule.)
1 min
- 5.
Reduce the heat and cook until the whites are set and the yolks are beginning to set, but are still soft.
4 min
- 6.
Using a spatula, transfer the slices of bread and eggs to a plate, with their hats over the yolks, and serve.
1 min
