My dad always made us eggs-in-a-hole when I was younger. You may call them Rocky Mountain Eggs, or eggs in a basket. To me, it’s always been an egg-in-a-hole. Not very original, but that’s the way I like it. These hashbrowns were extremely tasty, too. I don’t have a cheesecloth, so I didn’t drain any of the excess liquid, so they ended up looking a bit gummy, but the flavor was soo good.
Served up with some fried ham and sausage.
1 potato, grated
1/4 cup onion, chopped
2 cloves garlic, minced
2 T olive oil
Grate the potatoes and squeeze in a cheesecloth to remove excess liquid. Heat oil in large skillet and add potatoes. Add seasonings and cook until slightly softened. Add onion and garlic and cook until onions and potatoes are slightly browned.
bread (one piece of bread for each egg)
salt, chili pepper flakes, Onion Onion
olive oil spray
Heat skillet over medium heat and spray with olive oil. Cut out hole in each piece of bread with a shot glass or other small round. Place bread in skillet and crack egg over it. Add seasonings and allow the egg white to set. Flip and cook until whites completely set. Toast the rounds that you cut out and use them to dip into the runny yolk.