Hole in the bread eggs

Based on 60 ratings

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

Nutrition per serving

Cal
655
Protein
27g
Fat
47g
Carb
31g

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 garden cress
  • 20 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 sour cream
  • 100 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!
  • 4 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!