Egg in a hole is a fun way to enjoy egg and toast. It’s a hot breakfast made with love that’s actually pretty easy and fast. This one is extra delicious because it uses fresh-from-the-bakery olive bread. This one is made with the olive bread from Gjusta, which has both green and black olives. The extra touch is a simple nut-free pesto. While you can easily pick up store bought pesto, homemade pesto tastes fresher and more flavorful. Plus, with this recipe you’ll have some leftover pesto to use at lunch and dinner. Finally, it’s topped with protein greens to get in some veggies at brekkie.
- 4 Servings
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Calories: 383
- 1/2 loaf olive bread, sliced into 4 1-inch thick slices
- 4 eggs
- 1 container Organic Girl Protein Greens
- avocado oil spray
- 1 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1 lemon, juice of
- 1 clove garlic, chopped
- 2 tbsp Parmesan cheese, grated
- 1 dash salt
- crushed red pepper, to taste
To make pesto, add basil, olive oil, lemon juice, garlic, Parmesan, salt and crushed red pepper (if you’re using it) to a food processor or blender and pulse on medium to high until all basil leaves are puréed and pesto is formed. Set aside.
Place four 1-inch thick slices of olive bread on a cutting board. Using a small knife or your fingers, remove bread about the diameter of a golf ball from the center of each slice.
Place a medium size pan over medium heat. Spray the pan with avocado oil. Once the pan is hot, place one slice of bread in the pan. Carefully crack one egg into the hole. You may choose to crack the egg into a small bowl and then transfer the egg to the bread hole, making sure not to break the yolk. For a runny yolk, cook the egg and bread for about 2 minutes. Use a spatula to flip over the bread with egg. Cook for an additional minute on the second side to make sure all egg white is fully cooked.
Repeat step three for additional servings of egg and bread.
Complete the breakfast by spreading approximately 1 1/2 tablespoons of pesto on each egg in a hole and topping with protein greens. Season with additional salt and pepper to taste.
You will have extra pesto leftover from this recipe to add to salads, sandwiches or pasta. Pesto may be made one to two days in advance.