Egg in a hole with tomato and feta

Egg in a hole with tomato and feta
  • Serves: 1
  • Prep: 5mins
  • Cook: 7mins

Save time in the morning and prep the salad the night before. Store in a bowl in the fridge until ready to use.


  • 1 large British Lion eggs
  • 1 thick slice of wholemeal bread
  • 1 chopped tomato
  • 25g cucumber, chopped
  • ½ red pepper, deseeded and chopped
  • 25g feta cheese, crumbled
  • A squeeze of lemon
  • Pinch of dried mint (optional)


  1. Heat a non-stick frying pan. Toast the bread on one side in the hot pan. Transfer to a clean board and use a round cutter to press out a circle of bread - save to serve. Tip: cut round a glass if you don’t have a cutter.
  2. Return the bread to the pan toasted side up, then carefully crack an egg into the hole and cook over a medium heat for 2 mins or until the egg has set. Cover the pan with a lid or upturned plate if the egg isn’t quite cooked after this time, the steam it creates sets the egg on top.
  3. Meanwhile, in a bowl mix the tomato, cucumber, pepper and feta together with the lemon and mint if using, with a little ground black pepper.
  4. Use a spatula to lift the egg filled toast onto a plate with the circle of bread and scatter over the feta mix. Serve straight away.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
279 27.1g 17.1g 12.2g 5.3g 1.7g

Click on the stars to rate this recipe:

4.4 / 5 rating (8 votes)

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