Hole in the bread eggs

Hole in the bread eggs

49 ratings

Isabelle, singer


„Not only is this dish delicious and filling, it’s beautiful and the perfect centerpiece for any brunch!“

Difficulty

Easy 👌
15
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4 slices
bread (e.g. rustic Italian)
4
eggs
300 g
sour cream
100 g
crème fraiche
150 g
garden cress
½
onion
1 bunch
radishes
salt
pepper
butter for frying
Metric
Imperial
  • 4 slices bread (e.g. rustic Italian)
  • 4  eggs
  • 300 g sour cream
  • 100 g crème fraiche
  • 150 g garden cress
  • ½  onion
  • 1 bunch radishes
  • salt
  • pepper
  • butter for frying

Utensils

  • oven
  • cookie cutter
  • large bowl
  • whisk
  • cutting board
  • knife
  • large ovenproof frying pan

Enjoy with

Black tea
A strong cup of black tea, served with a splash of milk and a pinch of sugar, is the perfect beverage to pair with this dish, as the milk and sugar nicely counteract the pungency of the onion and radish.

Nutrition per serving

Cal
655
Protein
27g
Fat
47g
Carb
31g

Step 1/3

Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.
  • ½ onion
  • 150 garden cress
  • 1 bunch radishes
  • 4 slices bread
  • oven
  • cookie cutter
  • cutting board
  • knife

Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.

Step 2/3

In a large bowl, mix together sour cream, crème fraiche, radish, onion, and garden cress. Season to taste with salt and pepper.
  • 300 sour cream
  • 100 crème fraiche
  • salt
  • pepper
  • large bowl
  • whisk

In a large bowl, mix together sour cream, crème fraiche, radish, onion, and garden cress. Season to taste with salt and pepper.

Step 3/3

In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1 – 2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160°C/320°F for 3 – 5 min. until egg white and yolk are slightly firm. Season to taste with salt and pepper. Serve with radish and cream dip. Garnish with garden cress. Enjoy!
  • 4 eggs
  • butter for frying
  • oven
  • large ovenproof frying pan

In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1 – 2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160°C/320°F for 3 – 5 min. until egg white and yolk are slightly firm. Season to taste with salt and pepper. Serve with radish and cream dip. Garnish with garden cress. Enjoy!