Egg in a Hole with Broiled Tomatoes

BY WOMAN'S DAY KITCHEN

 Mar 5, 2018

KATE SEARS

Egg in a Hole, Toad in a Hole, Eggs in a Raft, Howdy Doody Eggs—whatever you call this toast-and-egg-based breakfast, it's a fun and filling way to start the morning for kids and adults alike.

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CAL/SERV: 253

YIELDS: 4

PREP TIME: 0 hours 15 mins

TOTAL TIME: 0 hours 15 mins

INGREDIENTS

4 medium tomatoes

1 tbsp. olive oil

Kosher salt and black pepper

2 tbsp. grated Parmesan

4 slice whole-grain bread

4 large eggs

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DIRECTIONS

1. Heat broiler. Place the tomatoes cut-side up on a broiler-proof rimmed baking sheet. Drizzle with 1 Tbsp oil and sprinkle with 1/4 tsp each salt and pepper. Broil until tender, 2 to 3 minutes. Transfer to plates and sprinkle with the Parmesan.
2. Meanwhile, brush 1 side of each slice of bread with 1 tsp oil. Using a round cookie cutter or drinking glass, cut a 2 1/2- to 3-in. hole in the center of each slice, reserving the cutout pieces.
3. Heat 2 tsp oil in a large nonstick skillet over medium heat. Place half the bread and cutouts, oiled side up, in the skillet and cook until the undersides are crisp, 1 to 2 minutes; flip.
4. Crack 1 egg into each hole. Dividing evenly, season with 1/8 tsp each salt and pepper and cook, covered, to desired doneness, 2 to 3 minutes for runny yolks. Transfer to plates and cover with foil to keep warm. Repeat with the remaining 2 tsp oil, bread and eggs. Serve with the tomatoes and cutouts