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Fried eggs in bread

Egg in a Hole with Sautéed Vegetables

A fun, satisfying breakfast for the whole family! Egg in a hole is a great way to shake up your morning eggs using the same ingredients you always have on hand. Served with a side of sautéed vegetables, it turns into a real meal — tasty and wholesome.

wella

Recipe author

Composition / ingredients

Servings:

Egg

White bread (1 slice of white bread)

Bacon

Butter (for frying)

Ground hot pepper

Salt

Zucchini

Young summer squash

Bell pepper

Leek

Butter (for frying)

Ground hot pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 61 % 19 g

Carbohydrates 16 % 5 g

270 kcal

GI: 40 / 60 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make egg in a hole? Start by prepping your ingredients. To make the dish tastier, healthier, and more colorful, I decided to serve it with a side of sautéed vegetables — but you can just fry the egg on its own. Wash and dry the zucchini and summer squash, then cut them into thin strips. Use young ones whole; for more mature squash, peel off the skin and scoop out the seeds.
Step 2:

Cut the bell pepper into similar strips.
Step 3:

Slice the white part of the leek into thin rings. Feel free to use a regular onion cut into half-moons instead.
Step 4:

I cooked mine in a multicooker, but the recipe works just as well in a skillet. Melt the butter in a skillet over low heat (or in the multicooker bowl on the "fry" setting). Add the sliced vegetables and bacon. Sauté for a few minutes — you want them to stay a little crisp, not go soft. Stir now and then.
Step 5:

While the vegetables cook, prep your bread (sandwich bread, or whatever you have). Use a sharp knife to carefully cut out the center, leaving about half an inch of crust all around.
Step 6:

Push the vegetables and bacon to one side and set the slice of bread in the cleared space. Fry it on one side, then flip it and crack an egg into the hole. Cook until the egg is done to your liking — the white fully set and the yolk still a little runny. Of course, that's up to you; cook it until firm if you prefer.
Step 7:

Move the finished dish to a plate and season with salt and pepper. Go easy on the salt — the bacon is already plenty salty. Serve and enjoy!

I used a multicooker, but that's entirely optional — a regular skillet works just fine.
The only downside to this version is that you can't cook for a crowd all at once. You could fry the bacon and vegetables separately and then do the bread and eggs, but that adds a little to the total time.
No bacon? No problem. Use any flavorful sausage or hot dogs — the butter picks up their flavor and passes it along to the crisp bread. And you can mix and match the vegetables endlessly for all kinds of flavor combinations. I left the multicooker lid open since I like a runny yolk; to set the egg faster, cover the pan.
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe brush and a little dish soap work best.
How can you tell if an egg is fresh? Crack it into a separate bowl. First, there should be no off smell. A fresh egg white is clear and clean, and the yolk should sit up round and glossy rather than spreading out.
Which squash works best? Choose young ones with tender skin. Wash and peel them — very thin skin doesn't need to come off. For more mature squash, trim the tough peel and scoop out the seedy center.