Servings: 4 to 6
Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or passed hors d’oeuvre. Top them with caviar to make them really fancy.
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Super easy and delicious. I used 2-3 quail eggs per hole and mixed up the cheese a little since I had no havarti--fontina and a super sharp cheddar.
The initial toasting of the bread in the oven took closer to 7 minutes or so.
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