Whether your grandma refers to this as an Egg-in-a-Hole, Bird-in-a-Nest or Egg-in-a-Basket, etc., we just call it delicious. Not only is this breakfast easy to make but it’s fun to eat! You can sprinkle it with any spices you’d like, from cayenne pepper to smoked chipotle, and it’s the perfect vessel for melting your favorite cheese on top and drizzling some hot sauce.

Recipe by Martha Rose Shulman– New York Times

What You Need

• 1¾-inch-thick slice country bread, whole wheat or white
• 1 large egg
• 1 tablespoon unsalted butter
• Salt and pepper

How to Make It

1. Use a 2-inch cookie cutter, or your kitchen scissors to cut a hole in the middle of the bread. Reserve the removed portion to toast, if desired. Break the egg into a teacup or tiny measuring cup.
2. Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When the butter stops foaming, place bread on the skillet and reduce heat to medium. Cook 3 minutes and flip over. Gently tip the egg into hole from your cup.
3. Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until the egg is cooked just over-easy. Transfer to a plate and serve.