Egg-In-A-Hole

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Want to make a special breakfast for your loved one(s) this Valentine’s weekend? If you have a heart-shaped cookie cutter, show your love with this fun take on eggs and toast. Egg-In-A-Hole may be a happy food memory from your childhood, but this special way to serve eggs and toast will bring a smile to anyone whether you are 5 or 85.

slices of good bread- (sourdough, pumpernickel, brioche, challah, 5 grain and rye are good choices)
olive oil or butter
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sea or kosher salt + pepper

Optional Toppings:
fresh dill
pinch of red pepper flakes

hot sauce

Using a biscuit cutter, cookie cutter, or a glass, cut a hole or a shape into the center of each slice of bread. Lightly brush both sides of the bread with olive oil, or spread with softened butter. Feel free to do the same to the punched-out round.

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Heat a cast-iron skillet (or a nonstick if you prefer) over medium-high heat. When hot, lay the bread in the pan. Let it cook for a bit until it starts to brown. Flip the toast, let it sizzle for a bit, then crack an egg into the hole.

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Season with salt and pepper. Add the round to the pan too, but keep an eye on it as it will brown more quickly. When the egg is partially set, quickly flip it with a spatula and continue cooking until the egg is cooked to your liking. Lightly sprinkle with additional salt and pepper and red pepper flakes or dill if using. Serve immediately.

If you liked a harder cooked fried egg, add the buttered bread to the pan and immediately crack the egg into the hole. Let cook until moderately set, then flip with a spatula and continue to cook until set. You can also use this method if you’d like the egg less done, as well as the toast less toasted, removing the egg when it is set to your liking.

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