Serves 2

  • 2 organic eggs
  • 2 slices of bread (I have been using Sun Flour multigrain bread from Frontier)
  • 2 tablespoons butter
  • Herb Salad (any herbs or lettuce you have on hand. I used basil, parsley, chives, and arugula)
  • Lemon
  • Extra virgin olive oil
  • Maldon salt
  • Fresh cracked pepper


With a round cookie cutter, cut a hole out of the center of each piece of toast. Set aside.

In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Place one piece of bread in the skillet, keeping the center cut out next to the piece of bread in the pan. Let it start to crisp up and toast in the butter. If it starts to smoke, you can add a little butter or turn the heat down slightly. When the bottom of the bread starts to brown, crack one egg into the cut-out hole in the center of the toast. Be careful not to break the yolk. Season the top of the egg with Maldon salt and cracked black pepper. Cook for 1-2 minutes or until the bottom of the egg sets.

With a spatula, gently flip the toast in the pan, being careful not to break the yolk. Flip the bread circle as well to toast the other side. Let the second side cook for a minute or so until it has started to turn golden brown and the white of the egg has cooked. Remove from the pan and place on a plate. Repeat the process with the second piece of bread. In a small bowl, toss the herb salad with a squeeze of fresh lemon juice, a small splash of olive oil, and a little salt and pepper. Top each Egg-In-A-Hole with herb salad and serve.

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