Egg-in-a-hole Toast

happy last friday of the month!

i enjoy eating and telling. sometimes, there’s little to no food preparation photos involved and more storytelling.

breakfast. they say it is the most important meal of the day.

i have an unstable relationship with breakfast. On good times, i wake up and feel like preparing something out of the ordinary; on lazy occasions, i do not want to eat at all. to be honest, i do not know which end of the spectrum i will place myself – my dad has recently embraced intermittent fasting, while andre feasts on anything with rice. there are days when i do get envious of what he (andre) is cramming down his stomach, but i know that i have to keep my eating habits at bay. so, i keep things at minimum by munching on either toasts or oatmeal.

i may have prepared a number of toasts since the beginning of our marriage. most of them are paired with just a spread of peanut butter, cheese whiz (a guilty pleasure) or lately, strawberry jam.

but today was kind of a treat – i had time to prepare, even though andre finished ahead of me and left for the office before i could take a bite off my bread.

so here’s my breakfast, egg-in-a-hole toast. at present, i am a little less pretentious (even though this toast was a bit of a challenge) than my other recipes/ attempts at food photography.

friday is a day i get real. more human, if you will.

by the way, speaking of becoming mere mortal, these days i have been drinking a bottle of yakult (plus a cocktail of vitamins and a chug of water). they say probiotics can chase the potential flu away (i don’t really know, do not take my word for it, i just google like the next person ). at this point you would do anything, believe anything to stay alive and sick-free. i do not think yakult is the answer, but whatever gives me false assurance, then so be it.

egg-in-a-hole toast

breakfast toast

Course Breakfast
Keyword breakfast, egg, toast


french toast

  • 1 pc bread i used wheat bread
  • 2 pcs egg
  • 1/4 tsp cinnamon powder
  • 1/4 tsp nutmeg optional
  • 1 tbsp butter
  • 1/2 pc spring onion sliced, for garnish

sautéed spinach and mushrooms

  • 1/4 cup spinach
  • 2 cloves garlic minced
  • 2 pcs shiitake mushrooms sliced
  • 1/2 tbsp olive oil vegetable oil will do


french toast

  1. in a small bowl, combine cinnamon, and nutmeg and set aside briefly.

  2. whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate.

  3. dip bread in egg mixture.

  4. with a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

  5. fry slices until golden brown (you could wait it out in the pan until the egg is cooked, but if you are impatient like me, you can finish it off in a toaster). i am still a work in progress haha, they say you can (and maybe have to) flip over the toast but i end up ruining it.

  6. transfer to a serving platter and garnish the toast with spring onions.

sautéed spinach and mushrooms

  1. heat the oil in a medium non-stick pan, over medium-low heat. add garlic and sauté until fragrant (maybe after a minute or two).

  2. push the garlic off to the side of the pan and add the mushrooms. season with salt and pepper to taste. sear the mushrooms until golden brown.

  3. add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted

  4. place in the plate with your egg-in-a-hole-toast, serve and enjoy!

that is all. have fun, it’s the weekend! finally.


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