When I was a little girl I would spend some weekends at my grandmothers house. She loved to cook and was an amazing baker. One of the many things she would make me for breakfast was an egg in the the hole. I’m sure you’ve heard of it right? The one with the hole cut out in the middle of the bread then you cook an egg in the hole. Recently I’ve seen something similar ,but an egg baked on the toast and covered in cheese. I say recently, but I’m sure you are thinking….. girl where have you been, that’s been around for a while now! So recent or not, this is what I made for breakfast. You can never go wrong with cheese and a runny egg on crispy toast.
This recipe is for one, but of course you can make it for however many servings you want.
Here’s what you need:
*sliced bread
*butter
*egg
*shredded cheese
*salt and pepper to taste
Preheat oven to 400°. Place slices of bread on to a baking sheet. Make an indentation in the center of the bread. This is where the egg will go.
Spread butter all over the bread.
This is when I held my breath and was really hoping I wouldn’t have one of those recipe fail moments…. carefully crack the egg into the indentation. Some of the egg white will spread onto the bread and that’s ok.
Salt and pepper the egg to taste. Next, sprinkle on the cheese.
I got a little more cheese than I had intended, but really, is there any such thing as too much cheese?
Place baking sheet in the oven and bake for 10 minutes for the yolks to remain runny, 15 for the yolks to be set.
A Foodie In The South 