kelly said

a recipe repository

09 December 2005

Egg in the Hole Toasts with Cherry Tomato Salsa

Strangely I remember these as a child but my mom swears she never made them. Regardless, I saw the recipe in MS Everyday and have been making them for a week. L & I had them for Sunday brunch one morning, they were delicious. Be careful with the second batch, the pan tends to overheat. I loved the salsa although it was not spicy enough for L, I also omitted the cilantro (of course). For soft yolks, flip just before the white sets.

Egg in the Hole Toasts with Cherry Tomato Salsa

Serves 2
For a milder salsa, you can remove the chile’s seeds. The salsa is also delicious raw: Simply toss the ingredients together and serve.

2 slices whole wheat sandwich bread

1 tablespoon extra-virgin olive oil

2 large eggs

1/4 teaspoon coarse salt

1 small shallot, finely chopped (about 2 tablespoons)

6 cherry tomatoes, quartered

1 small fresh hot green chile (such as serrano; optional), halved lengthwise

2 tablespoons coarsely chopped fresh cilantro

Cut a 2 inch circle from the center of each bread slice; discard circles. Set slices aside. Brush 1 teaspoon oil in a medium skillet, and heat over medium heat until hot but not smoking. Lay bread slices in skillet. Reduce heat to medium low.
Crack an egg into the hole of each bread slice, and sprinkle each with 1/8 teaspoon salt. Cook until bottom of eggs are set and golden brown, about 2 minutes. Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer yolks.
Meanwhile, heat remaining 2 teaspoons oil in another medium skillet over medium heat. Add shallot; cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add tomatoes, and chile if desired; cook, tossing occasionally, until mixture is softened and fragrant, 3 minutes. Transfer to a small bowl; stir in cilantro. Discard chile. Divide salsa between egg sandwiches, and serve.