Hole in the bread eggs

Based on 64 ratings

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
15
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4 slices bread (e.g. rustic Italian)
eggs
300 g sour cream
100 g crème fraiche
150 g garden cress
½ onion
20 g radishes
salt
pepper
butter for frying
Metric
Imperial

Utensils

  • oven
  • cookie cutter
  • cutting board
  • knife
  • large bowl
  • whisk
  • large ovenproof frying pan

How-To Videos

Nutrition per serving

Cal
655
Protein
27 g
Fat
47 g
Carb
31 g
  • Step 1/3

    Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.
    • ½ onion
    • 150 g garden cress
    • 20 g radishes
    • 4 slices bread
    • oven
    • cookie cutter
    • cutting board
    • knife

    Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.

  • Step 2/3

    In a large bowl, mix together sour cream, crème fraiche, radish, onion, and garden cress. Season to taste with salt and pepper.
    • 300 g sour cream
    • 100 g crème fraiche
    • salt
    • pepper
    • large bowl
    • whisk

    In a large bowl, mix together sour cream, crème fraiche, radish, onion, and garden cress. Season to taste with salt and pepper.

  • Step 3/3

    In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1 – 2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160°C/320°F for 3 – 5 min. until egg white and yolk are slightly firm. Season to taste with salt and pepper. Serve with radish and cream dip. Garnish with garden cress. Enjoy!
    • eggs
    • butter for frying
    • oven
    • large ovenproof frying pan

    In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1 – 2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160°C/320°F for 3 – 5 min. until egg white and yolk are slightly firm. Season to taste with salt and pepper. Serve with radish and cream dip. Garnish with garden cress. Enjoy!

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