Hole in One Eggs

Our family eats a lot of eggs for breakfast. Not only are they affordable, they’re also low in calories at only 70 calories per egg. Eggs also contain the highest-quality protein found in any food and are low in carbohydrates. Additional vitamins and nutrients? They’ve got those, too. Egg yolks contain choline, which helps brain function, helps in the development of fetal brain tissue, and helps prevent birth defects. Eggs also contain two antioxidants: lutein and zeaxanthin. Additional nutrients found in eggs include Vitamin A, Vitamin D, Vitamin B-12, and Phosphorus, among others.

Of course, eggs, particularly the yolks, also contain a significant portion of a person’s daily cholesterol intake. At first glance, this can sometimes cause people to shy away from eggs. However, as much bad press as cholesterol receives, the truth is that we need cholesterol for proper hormone function. Cholesterol in itself isn’t bad—you just have to watch how much of it you consume and from what sources you get it. I’d much rather get an appropriate amount of cholesterol from a natural, nutritious food like an egg than from French fries dipped in trans fat loaded oils.

Eggs are also a great choice for breakfast because you can fix them so many different ways. We love fried eggs, omelettes, scrambled eggs, quiche, egg sandwiches, and Hole-In-One eggs. Although not nearly as well known as some other egg recipes, Hole-In-One eggs provide a welcome change of pace for those of us who eat eggs frequently. They marry some great tastes, add a little crunch, and taste delicious!

The following recipe calls for 8 slices of bread. We use Ezekiel 4:9 bread. It’s an additional protein source, made from sprouted grains, and doesn’t contain a bunch of added sugar. Of course, feel free to choose the bread you like best.

Adapted from Taste of Home.

Ingredients:
8 slices of bread
12 eggs
½ cup milk
1 ½ cups crushed shredded wheat
Butter, salt, and pepper to taste

Directions:
Using a can (tomato sauce, tuna, etc.) that has been washed, push down into the middle of a bread slice on a cutting board. Turn the can so it cuts through the slice of bread. If necessary, slice along the marked circle with a knife. Repeat for all 8 slices of bread, setting aside the center circles you cut out.

Spread out the shredded wheat on a plate. In a shallow dish (I like to use a pie dish), beat together 4 eggs and the milk. Dip both sides of a bread slice in the the egg mixture, then dip both sides into the shredded wheat and set on a hot griddle covered with butter or olive oil.

Crack an additional egg into the open center and sprinkle with salt and pepper. I like to break the yolk so the egg cooks through, but if you prefer fried eggs with soft yolks, feel free to leave the yolk intact. When the egg is set enough to flip, turn the slice of bread over and cook on the other side until the bread is slightly browned and the egg is cooked through. Repeat for each slice of bread.

Consider placing a small amount of butter on the toasted bread before eating for additional flavor. You can also pour a little maple syrup over the bread, if you desire.

What should you do with all of those little circles you cut out of the bread? You can dip them in the egg mixture and shredded wheat, and cook them, just as you cooked the bread slices. Simply omit the egg. You could also use them to make no-crust sandwiches for lunches. If you want to seal the edges after adding your sandwich ingredients, simply press down on the edges of the bread with a fork to seal them together.