Mexican Egg in a Hole

2
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"This is a tasty breakfast or brunch recipe I like to make."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (131.1 g)
  • Calories 217.3
  • Total Fat - 13.5 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 227.8 mg
  • Sodium - 515 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.8 g
  • Protein - 10.2 g
  • Calcium - 76.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

With 1 1/2 inch cookie cutter, make a hole in the middle of bread slice.

Step 2

Melt butter in skillet making sure bottom is coated.

Step 3

Place bread slices in skillet.

Step 4

Crack eggs, one at a time, into the hole in the center of the bread.

Step 5

Sprinkle with chili powder to taste.

Step 6

Cook for about 3 minutes then flip the bread and cook on the other side until the egg has set.

Step 7

Place on plate and top with 2 tbsp salsa and 1 tbsp sour cream per serving.

Step 8

Sprinkle with chives and serve.

Tips & Variations


No special items needed.

ImPat

I made a half recipe for a delicious breakfast using a tomato salsa and the sour cream. I did cook one side of the bread first with the cut out hole (great as dipper for the egg) and then flipped and broke the egg into the hold and put a lid on and cooked till the egg was set to my liking. Thank you QueenBea made for Billboard Recipe Tag game.

review by:
(15 Sep 2018)

Karen E

Rather fun and very easy :) My husband appreciated this light dinner, and I not only enjoyed it but also how quick it was :) thank you Bea, lovely, I also had some guacamole so added a dollop of that too. Thanks for sharing, made for Consideration Tag Game

review by:
(20 Oct 2015)

JoJo

A definite welcome change for us for breakfast. We had them with some bacon on the side. I used Greek yogurt instead of sour cream to cut way down on the fat content, and they tasted super good! They are now a new breakfast item for us!

review by:
(30 Jan 2013)

Derf "RIP" Forever in our Kitchen

We loved this lovely change for our egg breaky!! Had to make a couple of changes, little ones, had no sour cream so used yogurt, (also saved a few calories),  and green onion instead of chives. Enjoyed very much and will be making them again, thanks for posting.

(9 Jan 2013)

MeInMyPantry

Oh myyy yum yum yummm!

review by:
(23 Oct 2012)

Beth

This is a just right breakfast for me, because I love eggs and I LOVE Mexican! We have enjoyed these a few times now and we like them every time!

review by:
(25 Sep 2012)