Arrow Created with Sketch. Back to The Recipes Egg in Frame Farmer Favorite Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 5 Ratings PRINT Page 1 Created with Sketch. Prep Time 5 minutes Cook Time 10 mins 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) Nutritional Information Servings: 1 (two pieces) Amount Per Serving: Calories 360, Fat Cal. 180, Total Fat 20g (31% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 370mg (123% DV), Sodium 550mg (23% DV), Total Carb. 25g (8% DV), Fiber 3g (12% DV), Sugars 3g, Protein 20g, Vitamin A (10% DV), Vitamin C (0% DV), Calcium (15% DV), Iron (20% DV), Vitamin D (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Martha Goldman March 28, 2020 Growing up, my Mother used to make what she called barn hole eggs, which appears to be similar to this recipe. What she did was cut out a square in the middle of the bread, brown it in butter, turn it over, crack open the egg and gently place it in the hole, turn the bread over and there you go. To this day, I do the very same thing. Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys March 30, 2020 We're happy to hear about another name for this delicious meal! Thank you for sharing your food memories with your mother. We'll have to try her method of this well-loved comfort meal, it sounds wonderful! Reply Page 1 Created with Sketch.