Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.
Egg in a hole, the most straightforward recipe name
When it comes to breakfast, I’m a savory eggs and toast kind of person. Normally I do a simple fry with toast on the side but occasionally I crave a little more. Not only are eggs-in-holes still fairly easy, when you make them like I have, it’s a great way to add vegetables or greens.
Also, as a side note, I like to save the insides of the bread and later make those into breadcrumbs for another meal. I’ve already been through my obsession with breadcrumbs, so I’ll spare you. But if you’re interested, you can read all about it here.
Greens of all kinds
As mentioned above, these eggs-in-holes are a great way to eat greens for breakfast. While I chose kale for this recipe, chard, spinach, or collards would also work. I’ve also been known to make a simple version with no cooked greens then add them lightly dressed fresh arugula to the top before serving.
Beyond greens, you could choose to roast tomatoes, squash, sweet potatoes, or asparagus and layer on under the cheese. The variation possibilities are endless when it comes to eggs and toast.
We eat quite a few eggs in our house and I’m always thankful to partner with companies that take their responsibility seriously. Pete and Gerry’s Organic Eggs partners with small family farmers across the country who are ingrained in their communities. The eggs are always fresh and I know I’m buying a quality, USDA Certified Organic and Certified Humane product. If you’re in need of more inspiration after this recipe, a few solid spring egg recipes include: Pesto asparagus with eggs, onion chard frittata, or Fried egg cauliflower bowl.
Cheese to your heart’s desire
As it mentions in the recipe, there is no limit on cheese here. I really just recommend you go with something that melts well. My favorite bites are those with a perfect blend of melty cheese, greens, bread, and eggs. A few of my favorites include manchego, gruyere, taleggio, or even mozzarella.
Serve it with
Finally, I usually like to make these kale eggs-in-holes for brunch which gives me a little leeway on sides. A nice salad could work but I’ve found they are lovely when paired with seasonal roasted vegetables like asparagus, carrots, squash, or even a nice hash.
Disclosure: This recipe was created in partnership with Pete and Gerry’s Organic Eggs. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading
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