Eggs in a hole

Name: Eggs in a hole
Ingredients: 4 slices of bread; 1 tablespoon oil; 4 eggs; 1/4 teaspoon salt; 1 medium tomato (150 g); 2 medium cucumbers (300 g); 100 g feta cheese; 50 g olives

Appetizers - Eggs in a hole by Casandra P. - Recipia

For eggs in a hole, each egg cooks in the middle of a slice of bread, with the white setting inside the golden edge, and tomato, cucumbers, feta and olives on the side. I prefer to leave the yolk soft and tear the bread into pieces for dipping, and I slice the cucumbers thinly so they’re easy to pick up with a fork. Prep: 10 minutes. Cook: 8 minutes. Total time: 18 minutes. Serves: 4. About 280 kcal and 14 g of protein per serving.

Ingredients

4 slices of bread
1 tablespoon oil
4 eggs
1/4 teaspoon salt
1 medium tomato (150 g)
2 medium cucumbers (300 g)
100 g feta cheese
50 g olives

Preparation

1. Wash the tomato and cucumbers, then cut them into slices or rounds. Cut the feta into small pieces. 2. Cut the middle out of each slice of bread, leaving an intact edge. 3. Grease a large frying pan with 1 tablespoon of oil and put the slices in it. Crack an egg into the middle of each one and sprinkle 1/4 teaspoon of salt over the eggs. 4. Fry for 8 minutes, until the whites are set and the bread is golden. Serve with the tomato, cucumbers, feta and olives.

Notes

For a dairy-free version, leave out the feta; gluten-free bread works in the same quantity. Regular bread contains gluten, and the dish contains eggs and dairy. Choose slices with a springy crumb and leave an intact edge after cutting out the middle, because bread that's too thin softens under the egg. If the feta is very salty, add it only to the vegetables and taste before adding more salt. Don’t take the slices out as soon as the white turns opaque; let the base brown a little more. Serve them with the tomato, cucumbers and olives, alongside linden and mint tea; cook the eggs just before serving, because the bread loses its crispness once it sits with the egg.