Egg-in-a-hole with Lemon Thyme Butter
A unique twist on eggs and toast.
Make This Recipe
Ingredients
- 1 ½ tablespoons lemon thyme butter*
- 4 slices bread (I used sourdough, but any bread you like would do)
- 4 Eggland’s Best Eggs (large)
- Salt and pepper to taste
- Thyme, as garnish
Lemon thyme butter
- ¼ cup unsalted butter
- 1 tablespoon lemon juice
- 3-4 sprigs of thyme
Preparation
Butter -
In a medium saucepan, melt the butter over medium heat.
Add in the lemon juice and thyme and heat for 1 minute more.
Remove pan from heat, cover and keep warm.
Toast -
Heat a large skillet over medium-high heat.
Using a biscuit cutter, cut a round out of the center of each slice of bread.
Using a pastry brush, brush the melted butter over one side of each slice of bread.
Lay in the hot skillet and cook for 2 minutes.
Flip over and add brush on butter on the other side.
Crack one egg in the center of each hole in the bread.
Continue to cook until egg is cooked through and mostly firm.
Flip again and cook 1 minute longer to assure doneness. Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 122 |
| Fat | 9 g |
| Saturated Fat | 4 g |
| Cholesterol | 186 mg |
| Sodium | 152 mg |
| Carbohydrates | 5 g |
| Protein | 7 g |