A delightful twist on the classic egg-in-a-hole breakfast, combining rich flavors and a crispy texture.
Heat a frying pan over medium heat and melt half of the butter.
Ensure the butter coats the pan evenly to prevent sticking.
Cut a circular hole in the center of each bread slice using a knife or a round cutter.
Save the cut-out bread pieces to toast alongside for extra bites.
Place the bread slices in the pan and crack an egg into the center of each hole.
Crack the egg gently to keep the yolk intact.
Sprinkle with salt, black pepper, and garlic powder.
Adjust the seasoning to your taste preference.
Cook for 2-3 minutes until the egg whites are set.
Cover the pan with a lid to help cook the egg whites evenly.
Add the remaining butter to the pan and carefully flip the bread slices.
Use a wide spatula to flip the bread without breaking the yolk.
Cook for another 2-3 minutes until the bread is golden and crispy.
Press gently with the spatula to ensure even browning.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
Serve warm and enjoy your delicious breakfast.
Pair with your favorite morning beverage for a complete meal.
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