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Cheesy Egg in the Hole with Corn Salsa

Cheesy Egg in the Hole with Corn Salsa


  • 4 large slices crusty white bread (2cm thick)
  • 30g softened butter
  • 1 cup finely grated tasty cheese
  • 1 tablespoon extra virgin olive oil
  • 4 eggs
  • Chilli sauce, to serve



  • 1 corn cob, kernels removed
  • 2 tbs finely chopped coriander, plus extra leaves, to serve
  • 2 tbs lime juice
  • 1 tbs olive oil



  1. Spread both sides of bread with butter. Sprinkle cheese over a large plate and press in bread slices and cut out holes to coat both sides. Use a 4cm cutter to cut a hole out of each bread slice bread.
  2. Heat a large non-stick frying pan over medium-high heat. Add corn and cook 2-3 minutes, until bright yellow and ledges start to turn golden. Tip into a bowl. Add remaining salsa ingredients and set aside,
  3. Wipe out pan and add oil. Cook bread slices and cut out holes, for 2-3 minutes or until undersides are golden and toasted, then flip over. Gently crack 1 egg into each hole.
  4. Sprinkle salt and pepper over egg, cover pan with lid and cook 3-4 minutes, until whites set.
  5. Spoon corn salsa over the top of toast and drizzle with chilli sauce. Scatter with coriander leaves to serve.

Nutritional Information

  • Serving size 233g
  • Energy 2120kJ 507kcal
  • Protein 22.8g
  • Total fat 31.3g
  • Saturated fat 12.8g
  • Carbs (total) 31g
  • Carbs (sugar) 8g
  • Sodium 884mg
  • Fibre 4.6g

All nutrition values are per serve.

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