Egg in a Hole with Berries and Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 slices whole-wheat bread |
2 tablespoons butter, softened |
2 large eggs |
kosher salt and pepper |
1 cup berries (such as blueberries, raspberries, or blackberries) |
1 cup plain yogurt |
2 tablespoons sliced almonds, toasted (optional) |
Directions:
1. Spread the top of each slice of bread with 1/2 tablespoon of the butter. Using a round cookie cutter or drinking glass, cut a 2 1/2- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces. Heat the remaining 1 1/2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk. Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.
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