Egg in a Hole Toast

11 Jan

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This has definitely got to be one of my favorite breakfasts ever. It was actually my mom who introduced me to it when I was younger and all I can remember was my absolute awe at how she had thought of such a cool breakfast and how delicious it was! So I would just like to thank my mom for opening my eyes to this little gem. A few days ago I woke up late and I was craving eggs. I hemmed and hawed over what to do with my eggs and this simple yet yummy recipe popped into my head. It was just what I wanted. I very slightly changed it by adding the cherry tomatoes, paprika and mixed herbs but I think it just made it even better, if that is possible! Everyone should give this recipe a go, especially if you have kids because thay will love it! But, hey, there is a kid in all of us, isn’t there? 🙂

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Egg in a Hole Toast (Serves 1)

1 slice of white/wholemeal toast1 egg

1tsp rapeseed/olive oil

3-4 red and yellow cherry tomatoes, halved or quartered

1/2tsp mixed herbs

1/4tsp sweet paprika, more or less to taste

salt and pepper

  • Preheat the oven to 180ºc/350ºf and brush the oil over a baking sheet.
  • Using a scone cutter or glass, cut a hole in the middle of your slice of bread.
  • Place the bread in the middle of the oil baking sheet and the also put the circle you cut out on the side so it can toast.
  • Crack the egg into the hole and scatter the cherry tomatoes on the edge of the bread.
  • Sprinkle with mixed herbs and paprika and season with salt and pepper.
  • Bake in the oven for about 10-15mins, depending on how you like your eggs.
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