Breakfast made simple and delicious with this quick and easy Egg in a Hole recipe.
- Carbohydrate 15.7961965980442 g
- Cholesterol 219.821352127825 mg
- Fat 16.7034055934284 g
- Fiber 0.720000028610229 g
- Protein 13.1481726377478 g
- Saturated Fat 8.78424183142301 g
- Serving Size 1 1 Serving (101g)
- Sodium 428.161718314168 mg
- Sugar 15.076196569434 g
- Trans Fat 1.56045037463968 g
- Calories 266 calories
Step-by-step
- Cut round from bread.
- Flatten and press back into hole.
- Butter both bread sides.
- Place bread in oven-safe baking pan on 3-inch rack.
- Crack egg into hole and top with black pepper and Manchego cheese.
- Bake at 375 degrees F for 5-6 minutes.
- Serve with sliced bacon and fresh fruit.
Standard ingredient lists provide measurements and items, yet they omit the mechanics of heat transfer and bread structure required for a successful result. Baking bread and raw egg simultaneously demands precise positioning within the oven cavity to ensure the white sets before the yolk overcooks, or alternatively, managing the microwave power levels correctly if adapting the method.
- Position the baking pan on a rack set three to four inches from the top heating element to encourage even browning on the bread while the egg cooks at 375 degrees Fahrenheit.
- Flattening the cut round of bread and pressing it back into the hole creates a denser barrier that keeps the raw egg white from pooling underneath the slice before coagulation begins.
- Using freshly grated aged Manchego cheese provides a sharper salinity and melts more evenly than pre-shredded varieties containing anti-caking agents.
- Bake the assembly for five to six minutes in a conventional oven, watching for the egg white to transition from translucent to opaque.
Adjusting the cooking time by even one minute alters the final texture of the yolk from liquid to hard-set. Selecting high-fat European-style butter also yields a crisper crust on the bread than standard salted blocks due to lower moisture content.
