Brunch Classics: Egg-in-a-Hole Toasts
Lightly seasoned, buttery-crisp toast with a soft-centered egg and parmesan cheese over the top. We'll always be on board with this easy, savory breakfast.
Notes from the LHTC Team:
There are few things as satisfying and nostalgic as egg-in-a-hole toasts. When I was growing up it was a special treat saved for the weekends, but even then I'm pretty sure it was never made with fancy brioche (only wonder bread y'all) and garnished with freshly grated parmesan & chopped parsley. Treat your adult self to an elevated version of this childhood fav.
Classic Egg-in-a-Hole Toast
Servings: 1 | Preparation: 10 Minutes
1 thick slice Brioche (or your favorite bread, such as Sourdough or Wheat)
2 tablespoons butter
1/8 teaspoon garlic powder
Parmesan Cheese (or your favorite, such as Sharp Cheddar, Pepper Jack or Feta)
Parsley or Chives, chopped, for garnish
Salt and Pepper
1. Using a biscuit cutter or round cookie cutter, cut a hole out of the center of your bread. Set aside (reserve that center circle of bread to fry up afterwards).
2. Preheat a frying pan over medium heat. Mix together the butter, garlic powder and a few dashes of salt and pepper. Spread butter mixture on both sides of the bread. Place slice of bread in pan and brown on one side.
3. Flip bread over and crack the egg into the center of the slice. Cook until egg whites have solidified, yolk is still runny and the bread is golden brown on both sides. Remove from pan and sprinkle with parmesan cheese, parsley and salt and pepper to taste. Fry the center circle of bread to serve along side, if desired.