Happy Tuesday! Starting off my revising diet with a recipe I have been making and consuming for several weeks and complementing with either a half avocado or a cup of strawberries.
Egg in a Hole is a fried egg on toast.
The original recipe was published during the late 19th century by Fannie Farmer, author of the Boston Cooking School Cookbook. The recipe was called “Egg with a hat”. The dish was made using a two-and-a-half-inch cookie cutter to remove the bread’s center. It is served with a cooked egg, that becomes the “hat”.
The dish has many names such as “Egg in a Basket,” “Egg in a Frame,” “Toad in a Hole,” “Egg in a Nest,” “Sunshine Toast,” and even “Gashouse eggs.” Movies such as “Moon Over Miami,” “Moonstruck” and Vendetta” have made this very simple dish popular.
The dish itself is primarily made of two ingredients: toasted bread and an egg. It is a fun, quick and simple dish to make.
1 extra large egg = 70 calories (recipe below I used a jumbo cage free egg = 90 calories)
1 toast bread, I used Udi’s Gluten Free Omega Flax Fiber Bread = 75 calories/slice
Total calories = 145 calories (using a jumbo egg = 165 calories)
Total cost = Investment of $10 (ingredients last about 1-2 weeks)
1.5 dozen Eggland’s Best large eggs on sale this week for $3.99 at C-Town.
Bread on sale this week ranging from $2.99 to $4.99 at Stop & Shop
Two ingredients used – toast bread and egg
Cut a circle in the center of the toasted bread, set it to the side, then place the “hole” bread into a non-stick pan.
Crack an egg into the hole and let it fry for about 2 min.
Flip the bread over and cook the other side.
Egg in a hole is cooked and ready to serve.