Change your Egg-in-a-hole recipe with this Mexican inspired version. Serve with corn salsa and chilli sauce perfect for Father's Day
Ingreadient:
- 4 large slices crusty white bread (2cm thick)
- 30g softened butter
- 1 cup finely grated tasty cheese
- 1 tbs extra virgin olive oil
- 4 eggs
- Chilli sauce, to serve
- 1 corn cob, kernels removed
- 2 tbs finely chopped coriander, plus extra leaves, to serve
- 2 tbs lime juice
- 1 tbs extra virgin olive oil
Direction:
- Spread both sides of bread with butter. Sprinkle cheese over a large plate and press in bread slices and cut out holes to coat both sides. Use a 4cm cutter to cut a hole out of each bread slice bread
- Make corn salsa, then use the same pan to finish recipe steps below:
- Add oil to pan and cook bread slices and cut out holes, for 2-3 minutes or until undersides are golden and toasted, then flip over. Gently crack 1 egg into each hole
- Sprinkle salt and pepper over egg, cover pan with lid and cook 3-4 minutes, until whites set
- To serve, spoon corn salsa over the top of toast and drizzle with chilli sauce. Scatter with coriander leaves if desired
- Heat a large non-stick frying pan over medium-high heat. Add corn and cook 2-3 minutes, until bright yellow and ledges start to turn golden. Tip into a bowl. Add remaining salsa ingredients and set aside
