This was one of my husband's favorite breakfasts growing up. Eggs in the hole... Simple. Fun. I like it.
Since we've been eating a lot of eggbeaters recently (I first tasted them while we stayed at Tim's mom's house, as that's all they eat these days), I made this on a day I was craving real eggs. Eggbeaters, if you haven't tried them, are very healthy (Tim's mom has high cholesterol), super fast (no cracking of shells, beating, etc) and taste great. I was a non-believer before, but I'm hooked now.
I can't say that I have a recipe for this dish... but I'll try to write one up. My only advice is not to make your hold too small. Otherwise, the egg wont fit and it spills out everywhere. No longer would you have eggs in the 'hole', you'd have eggs 'all over'. And that's no fun for the kids. Or you (we, big kids, like fun too).
Hope you enjoy!
Eggs in the Hole
2 slices of whole wheat bread (we're trying to be healthy, remember!)
2 free-range, large eggs
Margarine (or butter, cause butter is not where I skimp to be healthy)
Salt & Pepper, to taste
Cut 1 large hold in the middle of each bread slice.
Heat a large non-stick skillet on medium, and add a dollop of margarine/butter (If you're using a non-stick pan, the butter is just for flavor. Although, my non-stick pans never seem to be TRULY non-stick, so I always grease 'em up).
Crack each egg into a ramekin and set aside.
Once the butter has melted, place 1 (or 2 if they fit) bread slice in the pan. Pour an egg into the hole.
At this point, your method may vary based on how you like your eggs cooked. Tim's mom likes runny yokes, where I like mine cooked all the way through. If you like your yokes cooked through, poke them so they break. If you like runny yokes, don't poke them.
Let the eggs cook on the first side until the majority of the white is opaque and cooked. You can also salt and pepper the egg at this point.
Flip the bread and egg, and cook on the other side, until the egg is fully cooked to your desire and the bread is browned (approx. 3 minutes).