Eggs in a Hole
Ah, Eggs in a Hole. They define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different. This recipe brings a bit of gourmet into the mix with the prosciutto, but that combined with good maple syrup is simply amazing. The basic recipe goes by as many different names as the human beings who eat it. While I insist the original name is 'Egg-in-the-Hole', here are the different incarnations that have cropped up since: Egg-in-a-Basket, Chicken-in-a-Basket, Frog-in-a-Hole, Toad-in-a-Hole, Egg Basket, Bird's Nest Egg, Toad Hole, Egg Hole, Pop Eyes, Egg Toast, Private Eyes, Bird's Nest Egg-in-a-Hole Basket Toad Chicken Frog.
Ah, Eggs in a Hole. They define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different. This recipe brings a bit of gourmet into the mix with the prosciutto, but that combined with good maple syrup is simply amazing. The basic recipe goes by as many different names as the human beings who eat it. While I insist the original name is 'Egg-in-the-Hole', here are the different incarnations that have cropped up since: Egg-in-a-Basket, Chicken-in-a-Basket, Frog-in-a-Hole, Toad-in-a-Hole, Egg Basket, Bird's Nest Egg, Toad Hole, Egg Hole, Pop Eyes, Egg Toast, Private Eyes, Bird's Nest Egg-in-a-Hole Basket Toad Chicken Frog.
- Carbohydrate 47.1842766872963 g
- Cholesterol 911.860000004058 mg
- Fat 46.5726433343325 g
- Fiber 4.49356671015422 g
- Protein 35.3807600016738 g
- Saturated Fat 22.0451578339709 g
- Serving Size 1 1 Serving (452g)
- Sodium 543.976333354129 mg
- Sugar 42.6907099771421 g
- Trans Fat 5.4529318333739 g
- Calories 743 calories
Step-by-step
- Using a sharp knife, peel the grapefruit, removing all the white membrane. Carefully cut down along the side of one section to the center of the grapefruit, then turn the knife and life the section out. Remove the remaining sections from the membranes, separating them. Set aside.
- In a wide, shallow dish, whisk together 2 of the eggs, the milk, sugar, salt, and cinnamon.
- Using a 2 1/2-inch round biscuit cutter, cut a hole in the center of each of 2 slices of bread. Put all 4 slices of bread in the egg mixture and let them soak for 1 minute on each side.
- In a saute pan or skillet large enough to fit the bread slices in one layer, melt the butter over medium-high heat. When the foam subsides, carefully transfer the bread slices to the pan. Crack 1 egg into each hole in the bread slices. Cook until the bread is well browned on the bottom, about 3 minutes. Gently turn the slices over and cook until the second side is well browned, about 2 minutes.
- Place 1 of the hole-less bread slices on each of the serving plates. Lay 2 slices of the prosciutto over each and top with the bread slices with egg. Drizzle with maple syrup and serve immediately, with the grapefruit sections alongside.
Attempting to cook eggs in a hole on high heat guarantees burnt bread before the egg whites set. This classic breakfast dish, known regionally by dozens of different colloquial names ranging from toad-in-the-hole to bird's nest egg, requires careful temperature control in a skillet over medium-high heat. Melt four tablespoons of unsalted butter until the foam completely subsides before adding the bread to the pan. Slices of multigrain bread absorb the liquid mixture of two eggs, milk, sugar, salt, and cinnamon during a precise one-minute soak per side, which hydrates the crumb without turning the slices to mush. Cutting a two-and-a-half-inch round center allows the remaining two whole eggs to cook directly in the skillet contact zone while the bread crisps. Monitor the underside closely, flipping after approximately three minutes when the crust achieves a deep golden brown. The second side requires only two minutes of cooking time to finish the yolks to the desired firmness. Pairing the rich pork prosciutto and sweet maple syrup with freshly sectioned grapefruit provides a sharp citrus contrast to balance the heavy fats. Cooks needing dietary adaptations can easily swap the dairy milk for an unsweetened plant-based alternative at a one-to-one ratio, or substitute gluten-free bread, though gluten-free loaves require a shorter soaking duration to prevent structural failure in the pan.
