Egg in hole is a fairly simple but good breakfast dish. For Keltin and I it is kind of a ritual. As you have probably figured out, I love farmers markets. Near where Keltin lives is the Clearfork Farmers Market, it’s year round and small enough that you can get to know the vendors. I really love buying eggs from Ash Creek Farm. They are big eggs and have great flavor. The bread we use is sourdough made by Icon Bread. The guy who makes it is always experimenting with different flavors. So, we never know until we get there what flavors will be in the bread that we get there. This week it was corn and cumin and the bread was super soft.
But just eggs and bread doesn’t fill in all the required food groups so we also get microgreens to enhance the simple dish. We get them from TexSelect Farms and honestly I never know what they are going to have until I get there either. We like the spicy microgreens like radish and wasabi, although the bulls blood beet micro greens are pretty awesome. I’m not a fan of basil microgreens, they taste a bit like licorice.
I have also lined the hole in the sourdough with avocado before adding the egg. It adds some extra flavor to the dish and takes it up a notch. Everything is cooked in a skillet with about a tablespoon of butter.
Keltin and I love cheese and it is a great addition to this dish. Typically I use Colby-jack or cheddar but any type of cheeses that melts well would work.
Egg-in-a-hole garnished with dried chives and wasabi microgreens with a side of ham.
- 1 Loaf Sourdough Bread – thick sliced and a hole removed from the middle of each slice.
- Unsalted Butter
- Shredded Cheese
- Salt and Pepper
- Minced Chives
- Microgreens (if desired)
- Breakfast Ham or Bacon (if desired)
- In a electric skillet melt 1tbs unsalted butter. Once melted place one slice of bread in pan and toast for 2-3 minutes on 300-350 degrees. If cooking breakfast ham add to the pan at this time.
- Crack egg into the whole in the bread. Add a pinch of salt and pepper to taste.
- Once egg is cooked on the bottom, flip the bread with the egg in it. Salt and pepper this side and cover with shredded cheese. Cover for 2-3 minutes.
- Once cheese has melted, remove from skillet. Garnish with minced chives and microgreens. Add cooked ham.
- Repeat until everyone is fed.
**Tip: if you are cooking bacon, do so separately.
**All pictures taken by Keltin