Egg-in-the-Hole

Source:  The Pioneer Woman

Servings:  2

Prep Time:  3 minutes

Cook Time:  10 minutes

Katherine's Rating:  7 out of 10

Scott's Rating:  He turned his nose up because he doesn't like anything but scrambled - but he ate them anyway.  I just didn't ask for a rating.  :)

Ingredients:

• 2 slices of bread
• 2 eggs
• butter
• salt
• pepper

Directions:

• I did not make up this recipe.  It's been around for ages under many different names.  I've seen it before but never made it.  When I saw it again on The Pioneer Woman website, I figured I might as well try it out!  For step by step pictures, check out her website.
• Cut a hole in the middle of the bread.  I used a glass rim but if you have a biscuit cutter, it'd probably work a lot better!
• Heat skillet on medium heat.
• Melt 1 Tbsp butter in skillet.
• Place bread in skillet and crack an egg in each hole of the bread.
• Season with salt and pepper.  (I also added some Tastefully Simple Spinach and Herb seasoning)
• Cook for about a minute until the egg is just a bit firm - be sure nothing is sticking to the skillet.
• Flip and season the other side - I added a little extra butter at this point to keep the toast and egg from sticking.
• You determine when they're done by the color of the toast and egg.  I let my toast get a little brown but not burnt and the yolks were pretty firm but still a tiny bit runny.  
• In order to accommodate Scott next time, I'll probably let the toast burn a bit and make sure the yolk is completely cooked and firm.