Padma Lakshmi's Egg in a Hole

Take five minutes out of your morning to give Padma Lakshmi's egg in a hole recipe a try. This carbohydrate and protein-filled breakfast is a simple and satisfying option on time-crunched mornings. The crispy sourdough bread and oozing egg yolk makes this dish an aesthestically pleasing and delicious combination. Sprinkle some fleur de sel to taste and you'll find this dish might become your go-to breakfast.

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1 to 2 tsp extra-virgin olive oil
1 slice sourdough bread
1 large egg
fleur de sel
coarsely ground black pepper

1. Heat a frying pan over medium heat. Drizzle 1 to 2 teaspoons olive oil into the pan, distributing it evenly.

 

2. Cut a hole about 1 inch in diameter in the center of the bread. Toast one side of the bread in the pan for 2 to 3 minutes, or until golden, then flip the bread to the other side, adding a few more drops of oil if needed. Let the second side toast for another 2 to 3 minutes.

 

3. Gently crack the egg into the hole.

 

4. Once the egg white is opaque, delicately flip the bread over with a spatula, being careful not to break the yolk, which should be nestled in the hole. Cook for a couple more minutes, until the egg is cooked but the yolk is still quivering slightly. Do not overcook.

 

5. Carefully transfer the bread from the pan to a plate and drizzle with a bit more olive oil. Add a healthy pinch of fleur de sel as well as 4 to 5 turns of a pepper mill over the top. Serve hot.

 

From Love, Loss, and What We Ate by Padma Lakshmi. Copyright 2016 Padma Lakshmi. Excerpted by permission of Ecco, an imprint of Harper Collins Publishers.

 

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