Egg in the Hole with Extra Cinnamon on the Hole!
This is a classic childhood favorite of mine.
Yield
1 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 2 | slices |
whole wheat bread
or white |
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
| 1 | x |
cinnamon sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 2 | slices |
whole wheat bread
or white |
|
| 15 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
| 1 | x |
cinnamon sugar
|
* |
Directions
Melt the butter in the skillet or griddle over medium heat.
Cut a 3-inch hole in the middle of the piece of bread using a biscuit cutter or wine glass.
Add the bread (two slices stacked on top of each other, then crack the egg into the center.
Season the egg with salt and freshly ground pepper.
Cook for a few minutes on each side or until bread has toasted and the egg is cooked according to the desired doneness.
The "holes" may be toasted in a toaster oven or in the skillet, spread with butter and sprinkled with a cinnamon-sugar mixture.
