Egg in a Hole Toast
Who knew toast would practically become its own food group these days. Every time I turn around I see a new creative way to up the toast game. Classic egg-in-a-hole toast is still one of my favorites – warm toasty bread with runny yolk baked right into it. I didn’t stop there this time. I roasted tomatoes for sweetness and layered on mild heat from jalapeno and freshness from cilantro and scallion. And who eats egg and toast without avocado? Not me. Sprinkle with a little bit of cheese and you’ll question why you ever go out for brunch. Okay, maybe that isn’t true. Brunch usually means somebody cooks for you and brings you bottomless mimosas. I can’t say no to that. Either way, egg-in-a-hole toast is easy to make and easy to adapt with your favorite toppings.
Egg in a Hole Toast Recipe
Makes 4 toasts.
- 2 medium sized tomatoes, sliced
- 1 scallion, diced
- 1 avocado, sliced
- 3-4 sprigs fresh cilantro
- 1/2 of a jalapeno, sliced
- 1 Tbsp butter, melted
- 4 slices whole wheat bread
- 4 eggs
- 1/4 tsp red pepper flakes
- 2 Tbsp white cheddar cheese, grated (substitute Monterey jack cheese)
- Salt and black pepper
- Preheat the oven to 350.
- Slice the tomato and place in a single layer on a foil or parchment lined baking sheet. Drizzle with olive oil and a pinch of both salt and black pepper. Bake the tomatoes while preparing the rest of the ingredients, about 15 minutes.
- Dice the scallion. Slice the avocado. Remove the cilantro leaves from their stems. Slice the jalapeno, removing the seeds.
- Melt 1 Tbsp of butter in the microwave and brush on both sides of 4 slices of bread.
- Cut a large hole in the middle of each slice of bread.
- Heat a large skillet over medium heat. Toast the bread slices on one side, about 2 minutes. Flip the bread. (Toast the extra pieces of bread too! They are great for soaking up extra runny yolk.)
- Break each egg, one at a time, into a small bowl and pour into the open part of the bread. Depending on the size of the cutout the entire egg may not fit (make sure you add the yolk.)
- Cook the toast for 2 more minutes until the egg whites whiten and the yolk starts to become firm. Sprinkle the eggs with a pinch of salt, black pepper and red pepper flakes.
- Finish the toasts off in the oven for 1 more minute for firmer yolks.
- Serve the toast topped with the tomato slices, avocado, scallion, jalapeno, cilantro and grated cheddar cheese
The longer your roast the tomatoes, the sweeter they get. I recommend you bake them for at least 15 minutes, but they can stay in the oven longer. Adjust the level of spice to your liking by more or less red pepper flakes and more or less jalapeno.
I prefer to use whole wheat bread because the toast stands up better as a frame for the egg. You can swap for your favorite bread or use what you have on hand. Don’t waste the middle of the bread; toast it on both sides and serve it will the finished toasts.