Try this delicious egg in a hole hack on Christmas

Looking for Christmas breakfast inspiration? This festive egg in a hole is sure to be a hit

Looking for Christmas breakfast inspiration? This festive egg in a hole is sure to be a hit

Try this delicious egg in a hole hack on Christmas

Looking for Christmas breakfast inspiration? This festive egg in a hole is sure to be a hit

GET THE RECIPE HERE. If you're the type of person that loves an egg in a hole, this hack will change your life. (Or at least every Christmas from now on.) It's the simplest way to get cute and festive for the big holiday breakfast, and it tastes awesome — like a fluffy little omelet encased in buttery toast.The process for making this might seem pretty simple. And it is ... but it can be a little tricky to execute picture perfectly. Here are some tips so your bread comes out perfectly:1. Use cookie cutters that are sharp and simple. Intricate details are bad here! The gingerbread and star shape worked well for us, the tree? Not so much. 2. Very carefully pour the egg mixture into the hole. A liquid measuring cup helps! You can only pour a little into each toast; otherwise, the eggs will overflow and you'll lose all definition of your shape. 3. After the toast has flipped, lower the heat to low. And cover the pan! A lower flame ensures that the toast doesn't burn, and covering the pan helps speed up the cook time for the eggs. 4. Don't throw out any ugly toasts. Just because they're not beautiful, doesn't mean they don't taste absolutely amazing.TOTAL TIME: 0:20PREP: 0:10LEVEL: EASYSERVES: 6INGREDIENTS6 Sliced bread6 eggs1/2 c. shredded Cheddar cheese2 tbsp. milk2 tbsp. chopped parsley2 tbsp. finely chopped chiveskosher saltFreshly ground black pepperButter, for panDIRECTIONS1. Use festive cookie cutters to stamp out shapes. Reserve cutout pieces to toast later!2. In a medium bowl, whisk together eggs, cheese, milk, parsley and chives. Season mixture with salt and pepper.3. In a large skillet over medium heat, melt 1 tablespoon of butter. Add as many bread slices that will fit and cook until the bottoms are golden, about 2 minutes. Reduce heat to low then flip bread slices. Pour egg mixture into each cutout shape. Cover skillet and cook until the egg is set, another 3 to 4 minutes.4. Remove from heat and repeat, adding more butter as necessary, with remaining ingredients.5. Toast reserved cutout pieces and serve warm.

GET THE RECIPE .

If you're the type of person that loves an egg in a hole, this hack will change your life. (Or at least every Christmas from now on.) It's the simplest way to get cute and festive for the big holiday breakfast, and it tastes awesome — like a fluffy little omelet encased in buttery toast.

The process for making this might seem pretty simple. And it is ... but it can be a little tricky to execute picture perfectly. Here are some tips so your bread comes out perfectly:

1. Use cookie cutters that are sharp and simple. Intricate details are bad here! The gingerbread and star shape worked well for us, the tree? Not so much.

2. Very carefully pour the egg mixture into the hole. A liquid measuring cup helps! You can only pour a little into each toast; otherwise, the eggs will overflow and you'll lose all definition of your shape.

3. After the toast has flipped, lower the heat to low. And cover the pan! A lower flame ensures that the toast doesn't burn, and covering the pan helps speed up the cook time for the eggs.

4. Don't throw out any ugly toasts. Just because they're not beautiful, doesn't mean they don't taste absolutely amazing.

Jonathan Boulton

TOTAL TIME: 0:20

PREP: 0:10
LEVEL: EASY
SERVES: 6

INGREDIENTS

6 Sliced bread
6 eggs
1/2 c. shredded Cheddar cheese
2 tbsp. milk
2 tbsp. chopped parsley
2 tbsp. finely chopped chives
kosher salt
Freshly ground black pepper
Butter, for pan

DIRECTIONS

1. Use festive cookie cutters to stamp out shapes. Reserve cutout pieces to toast later!
2. In a medium bowl, whisk together eggs, cheese, milk, parsley and chives. Season mixture with salt and pepper.
3. In a large skillet over medium heat, melt 1 tablespoon of butter. Add as many bread slices that will fit and cook until the bottoms are golden, about 2 minutes. Reduce heat to low then flip bread slices. Pour egg mixture into each cutout shape. Cover skillet and cook until the egg is set, another 3 to 4 minutes.
4. Remove from heat and repeat, adding more butter as necessary, with remaining ingredients.
5. Toast reserved cutout pieces and serve warm.

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