Egg in a Hole With Berries and Yogurt

egg-in-a-hole
Photo by Alexandra Grablewski
Egg in a Hole With Berries and Yogurt 4.3 230 5 1
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  • Serves 2
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 371 (52% from fat) calories
    • Fat 22 g (sat 12g)
    • Cholesterol 258 mg
    • Sodium 580 mg
    • Protein 15 g
    • Carbohydrate 33 g
    • Sugar 15 g
    • Fiber 4 g

Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.

Ingredients

  1. Check 2 slices whole-wheat bread
  2. Check 2 tablespoons butter, softened
  3. Check 2 large eggs
  4. Check kosher salt and pepper
  5. Check 1 cup berries (such as blueberries, raspberries, or blackberries)
  6. Check 1 cup plain yogurt
  7. Check 2 tablespoons sliced almonds, toasted (optional)

Directions

  1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
  2. Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
  3. Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.