Serves: 5
Total Calories: 45
Yield: 1 egg-in-the-hole
Prep time:
Cook time:
Total time:
With the rim of a glass, press a hole in the center of the slice of bread. Take out the center of the bread.
Melt the butter on the flat top griddle set to low. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole. Place the leftover circle on the grill as well.
Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side. (also flip over your toast circle)
Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Your goal is perfectly lightly browned bread and a set white (and yolk if desired).
This Breakfast in Bread recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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