Ingredients
- 1 slice bread
- 2 tablespoon unsalted butter
- 1 tablespoon egg
- 1 tablespoon paprika
Preparation
Baking Directions:
We never knew this dish as children, when most fans develop an enduring loyalty to the innocently simple idea of an egg fried in a hole cut in a piece of bread.
We first experienced it about ten years ago, when our friend Bill Kraus offered to make it for breakfast before we headed out for a day of Colorado skiing.
Bill and many others call it egg-in-the-hole, but it’s also known as bull’s eye, toad-in-the-hole, baby-in-the-hole, knothole eggs, egg-in-the-eye, picture-frame eggs, and eggs-on-a-raft.
Multiply the recipe by the number of giggling diners.
Cut a hole, at least 2 inches in diameter, in the middle of the bread slice, using a biscuit cutter or knife.
(You can also use a cookie cutter of similar size if the shape is simple, such as a star.)
Melt the butter in a small skillet over medium heat.
Arrange the bread slice in the skillet and cook briefly until toasted golden on the bottom side.
Turn the bread over and fry 30 seconds to 1 minute.
Crack the egg into a cup or saucer, then pour it into the hole and sprinkle with salt and pepper.
Cover the pan and cook for just one minute.
Uncover, reduce the heat to low, and cook about 1 additional minute, or until done to your liking.
Dust with paprika, if you wish, and serve immediately.
