Egg-in-a-hole toast

Created byCarlo van Meerten

Ingredients (for 1 portion)

2 slices Pavé garde forestier pre-sliced

1 egg

100 g rocket

100 g radishes, sliced

1 avocado, mashed

1 green apple, finely chopped

25 g chilli sauce

25 g olive oil

extra: lime

Pavé garde forestier pre-sliced

1100 g

18 cm

2104664

Difficulty

Easy

Cooking Time

5 + 10 min

Price Range

€

Egg-in-a-hole toast is becoming increasingly popular, thanks to TikTok. However, this dish has been around for a long time. Fannie Farmer mentioned it in her "Boston Cooking School Cookbook", which came out 1890. High time to introduce this quirky dish to your business on our rustic pavé!

Mise en place

< Max 24 hours in advance >

Defrost and bake the Pavé Garde Forestier as indicated on the packet. Take two slices. Make a 5 cm diameter hole in one of the two cuts.

Preparation

Brush both sides of the bread slices with olive oil. Toast in the oven and leave to cool for a moment. Then fry an egg inside the hole of the toast.
Brush the bottom slice with chilli sauce and top with the mashed avocado, rocket, radish and apple. Carefully place the toast with the fried egg in the hole on top. Season to taste with freshly ground salt and pepper.
Serve immediately!

Tips from the chef

Tip 1

“Mash the avocado or just use ready-made guacamole. Want to prevent browning? Then add a little lime juice. You can also use the lime juice to keep your greens fresh."

Tip 2

"You can make this egg-in-a-hole toast with all kinds of seasonal vegetables. Take a look in your fridge and get creative. Just make sure to choose colourful and crunchy vegetables to avoid a 'soggy bottom'."

Tip 3

"For this toast, I used the dark Pavé Garde Forestier, but you can also use the lighter Pavé Garde Chasse toast. The bread has a more refined flavour, but the same thick crust."

Did you know?

The Pavés Garde (Chasse, Forestier and Messier) are available as pre-sliced toast bread and rustic bread. Opt for the pre-sliced variety if you want to prioritise convenience and speed. Choose the unsliced version if you want the freedom to determine the thickness of your slices. Whichever shape you choose, our pavés are always baked on stone to ensure a thick, crispy crust.