For Secret Recipe Club this month, I was assigned to Jamie’s blog, Mom’s Test Kitchen. I enjoyed browsing through her recipes such as Grape Soda Cupcakes, Tri-Pepper Quesadillas with Creamy Chipotle Sauce, and Apple Pie Dip. In the end I decided on a deceptively simple breakfast item.
I’m sure you’re familiar with egg in a hole but have you ever seen it in a waffle? This recipe is prepared just as if it were a piece of bread, with the hole cut into the center of a waffle. Instead of Eggo’s Thick & Fluffy waffles (as noted by the ingredient list) I went with a cheaper not-thick store brand. The eggs overflowed slightly but in a good way, distributing the egg over the waffle a little. This is easy enough to prepare on a weekday and fun enough to serve on the weekend – maybe with homemade waffles!
Two years ago: Apple Cider Pancakes
EGG IN A HOLE WAFFLES
2 Eggo Thick & Fluffy waffles (I used whole grain waffles), thawed
1 Tbsp unsalted butter
Salt & pepper
- Using a round medium-sized biscuit or cookie cutter, cut a circle out of the middle of each waffle.
- Heat a large skillet over medium heat and add the butter. Tip and tilt the pan to coat it and add the waffle slices to the pan. (I also cooked the cut out circles.)
- Carefully crack an egg into each waffle hole. Cook for 2-3 minutes, until the waffles are golden and the egg whites begin to set. Season with salt & pepper and use a spatula to carefully flip each waffle over.
- Continue to cook until the egg whites are set but the yolk is still soft, about 2-3 minutes more.
Source: Mom’s Test Kitchen