Egg in a Hole With Berries and Yogurt
Serves 2|
Hands-On Time:
15m
|
Total Time:
15m
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
- 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.
Nutritional Information
- Per Serving
- Calories 371 (52% from fat)
- Fat 22g (sat 12g)
- Cholesterol 258mg
- Carbohydrate 33g
- Sodium 580mg
- Protein 15g
- Fiber 4g
- Sugar 15g
What does this mean? See Nutrition 101.
Quick Tip
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.
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