Sheet pan egg in a hole: A quick take on the classic breakfast-preparation!
This is how you can prepare the classic breakfast preparation egg-in-a-hole for a crowd! It is a quick, slightly healthier, and easiest way to prepare the morning meal during the rush hours.
Instructions
Preheat the oven to 200 degrees C and line a baking tray with aluminum foil. Brush oil on the foil and keep it aside.
Preheat the oven to 200 degrees C and line a baking tray with aluminum foil. Brush oil on the foil and keep it aside.
Use a biscuit cutter to cut holes in the center of all four bread slices. Place these slices with holes on the prepared baking tray. Carefully crack open the egg, one at a time, in a separate bowl. Now, pour this egg inside each bread hole. Repeat this process with the remaining eggs.
Use a biscuit cutter to cut holes in the center of all four bread slices. Place these slices with holes on the prepared baking tray. Carefully crack open the egg, one at a time, in a separate bowl. Now, pour this egg inside each bread hole. Repeat this process with the remaining eggs.
Bake bread for about 7 minutes for runny eggs and 10 minutes for fully done. Sprinkle salt, pepper, and parsley over the baked egg-in-a-hole. Serve hot and enjoy!
Tips
You can toast the circular cut-out separately and enjoy it with butter or any jam of your choice.
Nutrition Facts
Nutritional information (per serving): 140 Calories, 5.9g Total fat (1.8g Saturated fat, 1.4g Polyunsaturated fat, 2.2g Monounsaturated fat), 186mg Cholesterol, 232.6mg Sodium, 97.6mg Potassium, 12.7g Total carbohydrates (0.7g Dietary fiber, 1.6g Sugars), 8.6g Protein
