Scamorza egg in a hole
This extra-stretchy egg in a hole is made with plenty of Italian scamorza. This is best served with thickly-sliced bread, giving you plenty of space to nestle in a Freshlay Farms Golden Yolker® for that rich, golden flavour in every bite.
Ingredients
Metric
Imperial
- 2 slices of white bread, thickly sliced
- 1/2 scamorza cheese, grated
- 2 Freshlay Farms Golden Yolker® eggs
Method
Preheat the oven to 200°C/180°C fan and oil a baking tray
Lightly toast the bread in the oven
- 2 slices of white bread, thickly sliced
Use a small, sharp knife to cut a round hole just big enough to hold an egg in the centre of each piece of bread. Take care not to cut all the way through and place it on the oiled baking tray
Sprinkle the grated cheese around the edges of the holes, covering each slice of bread evenly
- 1/2 scamorza cheese, grated
Sieve each egg to remove any watery white, then carefully slip the egg into the centre of the toast and season it with salt and pepper
Bake for 8–10 minutes until the cheese is golden and bubbling and the egg white is set
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