A delightful twist on the classic egg-in-a-hole, this recipe adds a touch of cheese and herbs for enhanced flavor.
Place the bread slices on a flat surface.
Use a round cutter or a glass to make a clean circle in the bread.
Cut a circle out of the center of each bread slice using a round cutter.
Save the cut-out circles to toast alongside the bread.
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
Ensure the butter coats the skillet evenly to prevent sticking.
Place the bread slices and the cut-out circles in the skillet.
Toast until the bread is lightly golden for the best texture.
Crack an egg into the hole of each bread slice and sprinkle with shredded cheese.
Cover the skillet with a lid to help the egg cook evenly.
Cook until the egg whites are set and the cheese is melted, then flip carefully to cook the other side.
Use a spatula to gently flip the bread to avoid breaking the yolk.
Serve the egg toast with the toasted bread circles and garnish with fresh parsley.
Add a sprinkle of salt and pepper for extra flavor.
