Low on groceries and/or time, but have the end of a baguette lying around? That was me this week – so I experimented with this egg-in-a-hole variation. So simple, and so quick. The next time you have a baguette, try it, and tag me or send me a pic to be featured in the newly announced Yolk Lover’s Guide!
- 2 slices of a baguette, about 3/4 inch thick each
- 2 eggs
- Olive oil spray or butter
- Seasoning as desired
Estim. Prep & Cooking Time: 10-15 mins.
- Cut 2 slices from your baguette, about 3/4 inch thick each.
- Poke a hole in each baguette slice and remove the soft part of the bread from each, creating a wider hole for the eggs. It’s okay if the crust breaks, but try to avoid it.
- Spray a medium-sized frying pan with olive oil, or melt some butter in it.
- Place both baguette slices in the pan. If either of them broke, push it together so that they both form closed circles.
- Crack an egg into each baguette slice hole, and season as desired. I like to use a Tuscan spice mix or salt and pepper.
- Heat on medium for a few minutes, until the egg whites cook through, but the yolk is still jiggly and runny. I cover the pan with a lid to speed up the process, but check the yolks periodically to make sure they don’t overcook.
- Once eggs are cooked to your desired firmness, use a spatula to remove the baguette slices from heat.
- Admire your work, take a pic, tag me, and enjoy!