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Egg in Frame

  • Farmer Favorite
  • Meals
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Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

Egg in frame or toad in the hole—whatever you choose to call it, this recipe is a super fun way to spruce up the classic eggs and toast breakfast. Leave the yolks slightly runny so you can dip those crusty cutouts and sop up all the golden goodness on your plate!

By: Sandra Laflamme

Ingredients

  • 2 slices of your favorite bread
  • 2 teaspoons olive oil
  • 2 Pete and Gerry’s Organic Eggs
  • Salt and freshly ground black pepper
  • Cookie cutters (or a steady hand and knife to cut your favorite shapes)

Directions

Step 1:

Cut out center of each bread slice using a 2 1/2- to 3-inch heart, round, or other shaped cookie cutter. Set slices aside, reserving both bread and cutouts.

Step 2:

Heat a large nonstick skillet over medium-low heat. Lightly coat with olive oil.

Step 3:

Toast bread slices and cutouts on one side in skillet until golden and crispy, then turn each bread piece over.

Step 4:

Break an egg into center of each bread slice.

Step 5:

Cover pan and cook allow eggs to cook until whites are completely set and yolks begin to thicken but are not hard, about 5-6 minutes.

Step 6:

Season eggs with salt and pepper and serve with toasted cutouts for dipping.

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