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Egg in a Hole with Berries and Yogurt

Yield Makes 4 servings


  • 2 slices whole-wheat bread
  • 2 tablespoons butter, softened
  • 2 large eggs
  • Kosher salt and pepper
  • 1 cup berries (such as blueberries, raspberries, or blackberries)
  • 1 cup plain yogurt
  • 2 tablespoons sliced almonds, toasted (optional)

Nutrition Information

  • calories 371
  • caloriesfromfat 52 %
  • protein 15 g
  • carbohydrate 33 g
  • sugars 15 g
  • fiber 4 g
  • fat 22 g
  • satfat 12 g
  • sodium 580 mg
  • cholesterol 258 mg

How to Make It

  1. Spread the top of each slice of bread with 1/2 tablespoon of the butter. Using a round cookie cutter or drinking glass, cut a 2 1/2- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

    Heat the remaining 1 1/2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

    Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.