Avocado Egg-in-a-Hole
Because I love egg-in-a-hole on a Saturday morning where the sun is shining and the week has gone from white and wintry to spring in the matter of a day. The bright glimmering glory of that sunny egg yolk nestled inside of a piece of nutty and toasted bread brings happiness like the balmy air of spring does when it chases winter away with its birds singing and daffodils reaching through the dirt to find the sun.
And, because there can never be too many reasons for another avocado recipe, I bring you Avocado Egg-in-A=Hole Toast.
You’re welcome.
Start off by taking your favorite bread and then find a glass in your cupboard that will cut a nice hole in it. You want enough bread left around the hole to make the toast stand up on its own but also enough room for an egg to fit without running out onto the toast too much.
There are two ways to make egg-in-a-hole. There is the quick way – where you crack the egg into the toast and toast the bread on one side…
Then you flip the bread over and the top of the egg fries on the other side. However, unless your bread is thicker than your egg, it gets kind of ugly. I happen to LOVE Ezekiel bread with this recipe. It toasts up crunchy on the outside, is a bit nutty as well, and the inside stays nice and soft. But any bread you have will do!
My preferred way is to put a little coconut oil, or butter or even cooking spray in a nonstick skillet. Let it melt completey and swirl it around to coat the pan.
Crack your egg into the pan and turn the heat down to low, letting it toast with the lid on so the egg cooks from the steam of the lid covering it.
Let it slowly toast over low heat until the egg white sets and the yolk is getting a tiny bit of white over top of it.
OH! And that hole you cut out with your glass? Toast that up as well. That way there will be more bread for the avocado to be spread over.
Now, while that’s cooking, take one avocado and scoop it out of it’s shell. Sprinkle it with salt and pepper and take a fork and mash it to your liking. I still like some chunks in mine. You could add some chopped cilantro or cumin if you want to flavor it up but I kind of like the purity of just the avocado.
Spread it around the edges of the bread and over your toasted round center piece of bread as well.
And voila. This is SO absolutely wonderful.
Just like those first few days of spring floating in.
- 2 pieces sliced bread (I like Ezekiel)
- 2 eggs
- 1 ripe medium avocado
- pinch of salt and pepper
- 1 T. coconut oil or butter
- Take a glass and cut holes in two pieces of bread
- In a non-stick skillet, melt coconut oil or butter over medium-low heat
- When melted, add toast and holes (the circles you cut out)
- Crack an egg in the center of each hole in the bread (very gently!)
- Cover and let toast over heat until the steam causes the whites of the egg set and the yolk gets a tiny bit of white forming over it.
- Flip toast holes (pieces you cut out) to other side after a minute
- In a bowl mash avocado with part of salt and pepper
- Remove toasts and holes and sprinkle eggs with remaining salt and pepper
- Spread avocado around edges of toast around eggs and on toast holes
- Alternately, and to speed things up, you can flip the toast to cook the other side of the egg, but it's prettier not to.
