Mexican Egg in a Hole
"This is a tasty breakfast or brunch recipe I like to make."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (131.1 g)
- Calories 217.3
- Total Fat - 13.5 g
- Saturated Fat - 6.6 g
- Cholesterol - 227.8 mg
- Sodium - 515 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 1.2 g
- Sugars - 1.8 g
- Protein - 10.2 g
- Calcium - 76.4 mg
- Iron - 1.7 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
With 1 1/2 inch cookie cutter, make a hole in the middle of bread slice.
Step 2
Melt butter in skillet making sure bottom is coated.
Step 3
Place bread slices in skillet.
Step 4
Crack eggs, one at a time, into the hole in the center of the bread.
Step 5
Sprinkle with chili powder to taste.
Step 6
Cook for about 3 minutes then flip the bread and cook on the other side until the egg has set.
Step 7
Place on plate and top with 2 tbsp salsa and 1 tbsp sour cream per serving.
Step 8
Sprinkle with chives and serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting bread, look for a variety that will hold up to the egg and butter, such as a hearty whole wheat or sourdough.
- For the salsa, choose a variety that you prefer the flavor of. Mild, medium, or hot can all be used.
- For a vegan option, substitute the eggs and butter with a vegan egg substitute and vegan butter substitute. The benefit of this substitution is that it allows for a vegan-friendly version of the dish that still has the same flavor and texture.
- For a healthier option, substitute the bread with whole wheat bread and the butter with olive oil. The benefit of this substitution is that it reduces the amount of saturated fat and increases the amount of dietary fiber in the dish, making it a healthier option.
Baked Mexican Egg in a Hole Preheat oven to 350°F. Place bread slices in baking dish and crack eggs into the hole in the center of each slice. Sprinkle with chili powder. Bake for 15 minutes or until the egg has set. Top with salsa, sour cream, and chives before serving.
Spicy Italian Egg in a Hole Preheat oven to 350°F. Place bread slices in baking dish and crack eggs into the hole in the center of each slice. Sprinkle with Italian seasoning and red pepper flakes. Bake for 15 minutes or until the egg has set. Top with marinara sauce and Parmesan cheese before serving.
RECOMMENDED DISH: Mexican Street Corn: This sweet and savory Mexican side dish is the perfect accompaniment to Mexican Egg in a Hole. It is made with grilled corn, mayonnaise, Cotija cheese, chili powder, and lime juice for a delicious and zesty flavor.
RECOMMENDED DISH: Refried Beans: This classic Mexican side dish is the perfect complement to Mexican Egg in a Hole. It is made with pinto beans, garlic, onion, and spices, and is a great source of protein and fiber. The creamy texture and savory flavor of the beans will add a delicious depth to the meal.
FAQ
Q: What type of bread should I use?
A: Any type of bread you prefer will work for this recipe. I recommend a hearty bread like sourdough or a thick-sliced multigrain bread.
Q: How long should I bake the bread?
A: Depending on the size of your loaf, the bread should bake for 25-35 minutes. Check the bread at 25 minutes and continue baking until the top is golden brown and a toothpick inserted in the center comes out clean.
13 Reviews
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Fun facts:
Fun Fact 1: This Mexican Egg in a Hole recipe was popularized in the United States by celebrity chef, Rachael Ray. She featured it in one of her shows, and it quickly became a fan favorite.
Fun Fact 2: This recipe is a variation of the classic French dish, Oeufs en Cocotte. It has been around since the 19th century, and is still a popular breakfast dish in France.