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Egg in The Hole

Prep time 25 min
Cook time 18 min
Total time 43 min

Prep time 25 min
Cook time 18 min
Total time 43 min


Remember the egg in a hole that your mom used to make with a piece of crusty toast? This recipe is the same idea, but with a tender seasoned slice of eggplant. What a light and delicious way to start your day! 

Serves 4

1 large eggplant

2 tablespoons olive oil

1 tablespoon Garlic, crushed

4 eggs

1 Lemon, juiced


Preheat the oven to 450 degrees F. Wash and slice the eggplant into 4 (1-inch thick) slices. Spread the slices over a large baking sheet and sprinkle with sea salt.


Allow the eggplant to sit for 20 minutes, until some liquid is drawn out. Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet, flesh side up.


In a small cup combine the olive oil, garlic and lemon juice. Generously coat the tops of the eggplant with the garlic mixture. Use a small circular cookie cutter to remove the center of each eggplant slice. Place the little circles of eggplant on the baking sheet as well – these make good snacks!


Roast for 10 minutes, until tender.


Preheat a grill pan over medium. Lightly grease with olive oil. Place the eggplant rings in the grill pan and cook for 3-4 minutes. Flip the eggplant rings. Crack an egg into the center of each. Allow to cook for 3-4 more minutes. Now you can either serve it this way, sunny side up, with some runny yolks, or carefully flip the eggplant and cook the egg fully. Enjoy!


Calories: 118
Fat: 13g
Carbohydrates: 10g
Sodium: 225mg
Fiber: 5g
Protein: 9g
Sugar: 4g

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