A delightful twist on the classic egg-in-a-hole breakfast, featuring enhanced flavors and textures.
Heat a skillet over medium heat and add the butter, letting it melt evenly.
Ensure the butter coats the skillet evenly to prevent sticking.
Using a biscuit cutter, cut a circle out of the center of the bread slice.
Save the bread circle to toast alongside for a crunchy side.
Place the bread slice and the cut-out circle in the skillet, letting them toast slightly.
Toast until the bread is golden brown for a crispy texture.
Crack the egg into the hole of the bread slice and season with salt and pepper.
Crack the egg gently to keep the yolk intact.
Sprinkle the shredded cheese over the bread and egg, allowing it to melt.
Cover the skillet briefly to help the cheese melt evenly.
Flip the bread slice carefully to cook the other side, ensuring the egg is cooked to your preference.
Use a spatula to flip gently to avoid breaking the yolk.
Serve the toast on a plate with the toasted bread circle on the side.
Garnish with fresh herbs or a side of fruit for added appeal.
