Two breakfasts, both alike in dignity, come together as one
The world of egg-in-a-hole foods is vast. We’ve put an egg in an avocado, an egg in a bagel (and a doughnut), and of course, there’s the classic egg in toast situation (you may call it toad in a hole, a baby in a buggy, or a toast with a tummy, but I digress). Today, I want to talk about an egg in a pancake. You could also call it an egg-stuffed pancake if you want. Either way, it is exactly what you’ve been looking for in terms of classic breakfast foods mashed together in one neat package. Like its cousin, the spread-stuffed pancake, the dish takes a bit of finesse to master, but is well worth practicing on a weekend morning. Plus, if you make a few duds along the way, they’ll obviously still taste great.
Here’s how: Heat a nonstick pan over medium and spritz it well with cooking spray. Crack an egg into a fine mesh sieve over the sink or a bowl—this will drain off the thin outer egg white and leave intact the more firm white and yolk.
When the pan is hot, pour the sieved egg into the pan. The whites should stay relatively round, but make sure the egg is smaller than the pancake you hope to make. Cook the egg for about 30 seconds.
Spoon out ⅓ cup of pancake batter and pour it around the egg (over most of the white, leaving the yolk exposed). Cover the pan, and let the pancake cook for 1 minute over medium low heat, until bubbles begin to form on the surface of the pancake. Remove the lid and carefully flip the whole thing. Cook the other side for 2 minutes, or until golden brown. Turn out onto a plate.
Egg-filled pancakes go very well with a thin drizzle of honey, a dollop of plain Greek yogurt, and chile oil.