This "egg-in-a-hole" style toast is a perfect fitness breakfast—fast, high in protein, and delicious. By crisping the bread and cooking the egg directly inside, you get an incredibly satisfying texture combination.
Equipment
Medium non-stick skillet or frying pan
Spatula
Small round cutter (or the rim of a small glass)
Cooking spray
Ingredients
1 slice of thick-cut, rustic whole-grain bread or sourdough
1 large egg
1/2 tbsp grass-fed butter or ghee (for the pan)
Salt and fresh ground black pepper
Optional for a "Protein-Power" boost: 1 tsp nutritional yeast (sprinkled over the egg)
Instructions
Prep the Toast: Lay the bread flat. Using a round cutter or the rim of a small glass, cut a circular hole out of the center of the slice. (Save the center cutout for dipping!)
Heat the Pan: Place the skillet over medium heat. Add the butter or ghee and swirl to coat the bottom of the pan.
Toast the Bread: Place the toast (and the center cutout) into the hot pan. Toast for about 1–2 minutes, or until the bottom is a deep golden brown.
Add the Protein: Flip the toast slice. Immediately crack the egg directly into the center hole. (The egg should sizzle immediately).
Cook the Egg: Lower the heat slightly (medium-low). Cook for 3–5 minutes. For a runny yolk (like the photo), cook until the whites are fully set and the yolk is slightly warmed.
Season: While the egg is cooking, season the entire slice of toast with salt and a generous amount of fresh ground black pepper.
Serve: Use a spatula to carefully transfer the egg toast and the little toasted cutout to a plate. Serve immediately.
A Note from fitnessrecipesz.com
This simple meal is packed with macronutrients to refuel you after a workout or power you through your morning. By opting for nutrient-dense whole grains and healthy fats like ghee, you enhance the nutritional profile of this classic dish.
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