Italian Style Eggs in a Hole
This version of Eggs in a hole bring the best Italian flavours in an easy and simple way for a healthy breakfast in just 10 minutes.
Equipment
- skillet
Ingredients
- 2 slices sourdough Italian bread
- 1 cup tomatoes chopped
- 2 medium eggs beaten
- 1 cup parmesan cheese divided
- salt and black pepper to taste
Instructions
- Cut 4 wide slices of bread and with a small knife, make a hole on each slice and keep the removed bread part.
- In a bowl, add the tomatoes, chopped green parsley, salt and black pepper, quickly mix with a fork.
- Bring a frying pan at medium heat and add the olive oil. Place two slices of bread in the center of the pan to toast.
- Carefully pour half of the egg mixture on the center of each bread hole, add 1/2 cup of cheese on top. With the remaining bread slice press over the eggs to seal.
- Turn the heat to low and cook for a further 2 minutes.
- Turn the slices with a spatula and leave for another minute.
Notes
Cooking the eggs: You can adjust the doneness of your eggs by leaving less of more time. If you cook for 1 minute, the center of your scrambled eggs will be gooey.
Suitable for home freezing for up to 3 months.
How to defrost: Place the bread in a skillet with a lid over medium to low heat. Add a dash of water to the pan and cook, covered for 3 to 5 minutes, flipping occasionally until hot.