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Best-Ever Egg-In-A-Hole

Best. Ever. Egg-in-a-Hole. Picture this: perfectly runny eggs, crisp bacon, fresh tomato slices, and just-ripe avocado, piled in between soft, nutritious Stonemill Multi-Grain Rye Bread.

Preparation time 10 min
Total Time 12 min
Servings 1-2 Servings

Made with Authentic Sourdough Rye Multigrain Bread

Ingredients

  • 2 slices Stonemill®Bakehouse Sourdough Multigrain Rye bread
  • 2 tablespoon(30ml) butter
  • Cookie cutter
  • 2 eggs
  • 1/2 avocado
  • 3 strips bacon
  • 3-4 slices tomato
  • 2-3 slices aged Cheddar
  • sprinkle salt and pepper

Directions

  1. Butter both sides of 2 slices of Sourdough Multigrain Rye bread
  2. Use a cookie cutter to remove a center of each slice
  3. Place slices in a hot frying pan
  4. Crack an egg into each hole
  5. Once the egg white is cooked, flip over to cook other side
  6. Once completely cooked place the first piece on a plate
  7. Top with avocado, cooked bacon, sliced tomato, cheddar, salt and pepper
  8. Close the sandwich with the other piece of bread
  9. Cut and enjoy with a knife and fork!

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