Hole-in-One Eggs Recipe

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An egg fills the center of each savory serving of this fried bread from Terri Prudhomme of Moorhead, Minnesota. “Shredded wheat gives each slice a nice, crispy texture,” Terri assures. “Enjoy it plain or with syrup.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 8 slices bread
  • 12 eggs
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1-1/2 cups crushed Shredded Wheat
  • Salt and pepper to taste


  1. With a 3-in. round cookie cutter, cut out a circle in the center of each slice of bread; set circles aside.
  2. In a bowl, beat 4 eggs and milk. On a hot griddle, melt butter. Carefully dip both sides of bread slices in egg mixture, then coat with cereal; place on griddle.
  3. Break 1 egg into the center of each bread slice. Cook for 3-4 minutes over medium heat until bread is lightly browned. Turn and cook until eggs are completely set. Season with salt and pepper.
  4. Fry reserved bread circles if desired. Yield: 8 servings.
Originally published as Hole-in-One Eggs in Simple & Delicious September/October 2006, p26

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hardball9 User ID: 4871938 141277
Reviewed Jan. 21, 2013

"similar to "Toad-in-a-hole" but much better with the French Toast/syrup taste. Next time we will use thicker "Texas Toast" rather than thin bread. many thks."

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