Egg in the Gluten-free Hole on a Shoestring

By awright0511

To speed up the process, cover the skillet with anything you have on hand — the top of a pot, a thick piece of aluminum foil — to trap the heat of the pan. The eggs will steam a bit, and cook quickly. This also helps the eggs cook before the bread gets too brown.
Love you. Mean it.

Ingredients

• 4 thick (3/4 inch) slices gluten-free bread
• 4 whole eggs
• unsalted butter (about 4 tablespoons)
• salt & pepper to taste

Details

Servings 4

Preparation

Step 1

With a 2 inch round cutter (biscuit or cookie cutter works well), cut a hole in the dead center of each slice of bread, and set the bread slices and cut outs aside.
Crack each of the eggs carefully into its own small bowl, and set them aside.
In a 12 inch nonstick skillet, place about a tablespoon of butter. Melt the butter over medium heat, and turn the pan to coat it with the melted butter. Place two slices of the bread, with the cut-out rounds, in the skillet. Slide an egg into each hole. If you prefer well-cooked yolks, scoop out the yolks first and place them (whole) in the skillet as well. Salt and pepper the eggs to taste.
Cook each slice for about a minute, until the egg whites have begun to set. With a wide spatula, flip the bread over with the egg inside., and cook for about another minute, or until the bread is browned all over and the egg is set. If you have left the yolk with the white, it will be slightly runny. If you separated out the yolk, turn it over to cook fully. Be sure to flip the cut-out holes of bread until they are browned on both sides.
Repeat the process with the other 2 slices of bread and 2 eggs.
Serve immediately.