Egg in a Hole with Berries and Yogurt

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Yield:

Makes 4 servings

Recipe from

Real Simple

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Kate Merker and Sara Quessenberry,

January 2008
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