Does breakfast ever sneak up on you and kick you in the face? It does that to me sometimes. Breakfast? What? Do you people expect to eat 3+ times a day? What are you!? Growing children and working husbands? Oops. Well, yes. That’s what they are in my house.
Move over, Egg in a Hole to the rescue. It’s easy and delicious. Thank goodness! There’s plenty of options for those with food sensitivities unless of course you’re allergic to eggs, then, sorry.
Regular bread, sourdough bread, gluten free bread, paleo bread- It will all work just fine.
Use the bread of your choice and cut a hole or shape of your choice with a cookie cutter
or even the top of a round glass.
Put 1T/piece of bread of pastured butter or expeller pressed coconut oil or lard from pastured pigs.Heat the pan between low and medium heat. When it reaches temperature and the butter is slightly bubbling, add in your bread.
Put the cracked eggs into the cut out area.
When they look like the one to the top left, you can gently flip them. (About 1.5 minutes.)
This bottom one is ready to be flipped. Once flipped about 1 minute on that side.
When they are cooked and removed from the pan, add in a little more butter and gently toast the shapes you cut out. This is your yolk dipper!
If you want two eggs for one piece of bread, well, there you go.
Add a mineral rich salt here when plated and freshly cracked black pepper if desired. There ya go, breakfast!
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