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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 Sourdough Multi-Grain Rye Bread.
Preparation time
10 min
Total Time
12 min
Servings
1-2
Servings
Made with Sourdough Multigrain Rye 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
- Butter both sides of 2 slices of Sourdough Multigrain Rye bread
- Use a cookie cutter to remove a center of each slice
- Place slices in a hot frying pan
- Crack an egg into each hole
- Once the egg white is cooked, flip over to cook other side
- Once completely cooked place the first piece on a plate
- Top with avocado, cooked bacon, sliced tomato, cheddar, salt and pepper
- Close the sandwich with the other piece of bread
- Cut and enjoy with a knife and fork!
