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Egg-in-a-Hole with Honey & Cinnamon

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A comforting twist on the classic egg-in-a-hole, this dish combines crispy, buttery toast with a perfectly cooked egg, drizzled with honey and a sprinkle of cinnamon. Served with fresh berries and Greek yogurt, it’s a simple yet indulgent breakfast that’s both satisfying and nutritious.

Ingredients

Scale

Instructions

  1. Start by heating a non-stick skillet over medium heat.
  2. While the skillet is heating, use a large shot glass to cut a hole in the center of each slice of bread. Don’t toss away the cut-out circles – these will be your buttered hole treats!
  3. Spread a generous amount of farm-fresh butter on both sides of each bread slice, including the cut-out circles.
  4. Place the buttered bread slices in the heated skillet. Allow them to toast for about 1-2 minutes on each side until they are golden brown.
  5. Crack an egg into the hole of each bread slice. Let the eggs cook for about 2-3 minutes until the whites are set but the yolk is still runny. If you prefer a firmer yolk, cook for an additional minute.
  6. While the eggs are cooking, take those cut-out circles of bread and toast them in the skillet until they’re golden and crisp. These make for a delightful side treat!
  7. Once the eggs are cooked to your liking, carefully flip the bread with the egg, and let it cook for an additional 1-2 minutes to ensure the egg is fully cooked.
  8. Place the egg-in-a-hole on a plate, and drizzle a generous amount of local honey over the top.
  9. Sprinkle ground cinnamon over the honey-drizzled eggs for a warm and flavorful kick.
  10. Serve with a side of fresh berries, a dollop of Greek yogurt, and the toasted buttered holes. Pour yourself a glass of refreshing orange juice and a piping hot cup of coffee to complete the breakfast spread.

Find it online: https://foodgardening.mequoda.com/recipe/egg-in-a-hole-with-honey-cinnamon/