Egg-in-a-Whole {recipe}

When I say I don't like eggs, I mean, I really don't like them. If I have to eat scrambled eggs, I nearly drown them in ketchup. But being that it has lean protein and an essential to a good breakfast, and blah blah blah (especially for preggos), I've been forced to eat them. Hence, I've been looking for recipes to creatively disguise the eggs and load up on veggies. First of all, I'm the queen of easy when it comes to breakfast. Sometimes I get all crazy and make super fancy Eggs Benedict, otherwise, I like to stick to pancakes. Well, here is the first way I've tried eating my egg(s). And I must say, I liked it.

Ingredients:

1 slice of your favorite bread

1/2 tbsp butter 

1 egg

salt and pepper to taste

1/4 avocado

3 grape tomatoes 

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.


Next, heat a skillet over medium-low heat and melt the butter in it. When the butter is all spread out, place 
the piece of bread in the skillet and crack the egg straight into the center of hole.



Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.



Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk. Load it with your favorite veggies and and enjoy!