Egg in a Hole With Berries and Yogurt

Egg in a Hole with Berries and Yogurt
Alexandra Grablewski
Serves 2
preparation
15
minutes
cooking
15
minutes

Ingredients

2
slices
whole-wheat bread
2
tablespoons
butter, softened
2
large eggs
kosher salt and pepper
1
cup
berries (such as blueberries, raspberries, or blackberries)
1
cup
plain yogurt
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.
Kate Merker and Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories 371 (52% from fat)
  • Fat 22 g (sat 12g)
  • Cholesterol 258 mg
  • Carbohydrate 33 g
  • Sodium 580 mg
  • Protein 15 g
  • Fiber 4 g
  • Sugar 15 g
What does this mean? See Nutrition 101.