Egg In The Hole!

I stopped by one of my favorite bakeries the other day and came out with one of my favorite breads - rosemary semolina bread.  It is one of the most perfect specimens of bread I have ever had!  There's so many things I can do with the loaf so today I chose to take a slice and make Egg In Hole Toast.  It was absolutely scrumptious and an egg-cellent way to start my day - protein, carbs and dairy.  I'm so glad with this route because I definitely needed that energy to keep up with 14+ children between the ages of 5 and 7 during Children's Worship.   


 
Doesn't the flecks of rosemary embedded in the bread and sea salt on the crust look scrumptious?





Egg In Hole Toast 

1 ts frozen butter
1 1" slice of bread
1 egg
2 tb Parmesan cheese


- Use a 1-2" round cookie cutter and stamp a hole into the middle of the slice of bread.  Take the hole out.  I like to collect the holes and stick them into the freezer until I have enough to make croutons or bread crumbs.
- Heat pan on medium-low to medium heat.
- Add butter and place the bread on top of the butter.
- Crack egg into the hole of the bread.
- Cook for 2-3 minutes depending on how you like your eggs.
- Flip toast over, sprinkle Parmesan cheese on top of the toast and cook for another 2-3 minutes.

 Ooey gooey Egg In Hole Toast!!!  Mmmm...I could eat another one right now if it weren't for the fact that my fridge is currently void of eggs.