Holey Egg!
Extra-virgin olive oil is preferable to use in this simple dish (and most others)
because of its health qualities. If desired, sprinkle diced fresh tomatoes on top of the finished egg. For added fun, use different cookie cutters to cut out the center of the bread.
1 slice whole-wheat or multigrain bread
2 teaspoons extra-virgin olive oil or butter
1 large egg
Pinch each of kosher salt and freshly ground black pepper
1. Cut a 3-inch round out of the slice of bread with a cookie cutter, a glass, or
a small bowl and reserve the circle and crust section.
2. Warm the oil in a medium nonstick or cast- iron skillet over medium
heat until hot. Add both sections of bread separately to the pan and then
crack the egg and add to the hole. Season lightly with salt and pepper. Cook
until the egg is set on the bottom and the bread is golden, about 11⁄2 minutes.
Flip the egg and round with a spatula and cook, uncovered, for about 1 minute or to the desired doneness. Serve the round on the side for dunking
into the egg.
Cooks’ Notes
- Get your kid to love extra-virgin olive oil. Begin with a mild olive oil and work from there. Your goal is extra-virgin, cold- pressed, because it retains more health properties than the more processed milder olive oils.
- Think of salad for breakfast! A side of tender greens is a natural with fried eggs and adds fi ber and vitamins. And many cultures have savory foods such as fish and meat for breakfast.
Prep: 1 minute
Cooking: 3 minutes
Speed Limit: 4 mpr
Makes 1 serving
per serving:
228 calories,
15g fat (3g saturated),
14g carbohydrates,
2g fi ber, 9g protein