Caprese Egg-in-a-Hole Toast
Do you ever find yourself scrolling through page after page on Pinterest? If so, do you also find yourself with a list of things that you “definitely have to make”, including home improvement projects? That is how I am too. Pinterest has created this strange world of adorable tricks and easy DIY projects that never used to exist. I, for one, am thankful for that. These egg-in-a-hole toasts were definitely inspired by all the crazy breakfast ideas you see on Pinterest.
I chose Caprese flavors for mine, because I had this delicious olive loaf to eat. You can switch things up and make your Southwest inspired or whatever other flavors strike your fancy. With baked eggs, you want to be careful not to over cook them, or else you won’t have the delicious runny yolk.
Caprese Egg-in-a-Hole Toast
Ingredients
- 2 slices french bread cut 3/4" thick
- 2 eggs
- 1 to mato diced
- 1 T shredded Parmesan cheese
- 1 T shredded mozzarella cheese
- Salt & crushed red pepper flakes to taste
- Fresh basil chiffonade
Instructions
- Preheat the oven to 425F.
- Using a spoon, press out a small circle in the bread for the egg. Be sure not to rip through the bottom of the bread.
- Crack the egg into the hole. Top with diced tomatoes, cheese, red pepper flakes and salt.
- Repeat with second slice of bread.
- Bake the toasts at 425F, uncovered, until egg is cooked through (about 12-15 minutes). Check the eggs around 10 minutes to make sure they are not going to overcook.
- Garnish with fresh basil to serve.
