This is a fun way to serve eggs for breakfast or even a quick weeknight dinner.
2 slices of bread
2 tbsp. olive oil
1 tbsp. butter
Salt and fresh ground pepper, to taste
Kale and Cherry Tomato Sauté, for serving (optional)
Using a 3-inch round cookie cutter, cut out a circle in the centre of each bread slice. Reserve the circle of bread and toast in the pan with the egg in the hole, if desired.
Heat large non-stick fry pan over medium heat. Add olive oil and butter. When butter melts, add the prepared bread slices. Cook until bottom of bread slices are toasted, about 2 to 3 minutes. Flip and crack an egg into the hole of each bread slice. Season the eggs with salt and pepper. Cover. Let cook until eggs are set to your preference of doneness, about 2 to 4 minutes.
Serve with Kale and Cherry Tomato Sauté, if desired.
Yield: 2 servings.