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Egg in the Hole, Done Differently
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Description
This is what I did when I had no bread to slice and I craved an Egg in the Hole.
Instead of bread I used a piece of bread dough that I made the day before. I used the ‘No-Knead-Bread’ from Ree but I used spelt flour.
I imagine that you can use any dough which contains yeast. I do not have any experience with frozen dough or canned dough, because the stores do not carry that here.
Ingredients
- 1 dash Olive Oil
- 2-⅔ ounces, weight Dough (I Used No Knead Bread Dough)
- 1 whole Egg
- 1 pinch Salt
- 1 pinch Pepper
- 2 slices Cheese (optional)
Preparation
Make the dough into a flat piece of bread. Cut out a hole, big enough for an egg.
Grease a skillet with the olive oil. Carefully place the dough in the skillet. Cover with a lid. (I did turn on the heat for a few seconds to make the skillet a little warmer – this will help it rise). Let the dough rise for 15 minutes.
With the lid on the skillet turn on the heat on medium. Bake one side of the dough for 6 to 8 minutes. Turn the bread over, place lid back and bake for another 4 minutes.
Remove the toast from the skillet and use a biscuit cutter to cut a round hole in the middle. Return to the skillet. Crack an egg in the hole and season with salt and pepper. Place lid back and bake for 4 minutes more.
Optional: Place some cheese over the egg at the end of the cooking process.
Serve warm.
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The Hill Country Cook on 3.4.2011
what a great blog! i’m always interested in cooking more culturally diverse foods! can’t wait to try them out!