If you can fry your grilled cheese in mayo, why can't you fry your egg in the hole in mayo, I ask you? And if you are using mayo, why can't you add flavors to that mayo? You can! And thus was born the fancy egg in the hole. My favorite versions are fried in Sriracha mayo or smoked paprika aioli, but you could take this all sorts of directions. —fiveandspice
thickly-cut slice of bread (I like a nice white bread because it fries beautifully, but you can use whole wheat)
Flavors! You can really use what you like here. I like to use a squirt of Sriracha; or a little minced garlic, lemon juice, and smoked paprika; or orange zest and garlic; or a little lemon and finely minced herbs like dill, chives, fennel, or tarragon.
Using a cookie cutter or cup, cut a two-inch circle out of the middle of your bread. Stir your flavorings of choice into your mayo, then spread both sides of the bread and the bread circle with the flavored mayo.
Heat a frying pan over medium-high heat. Add your bread and bread circle and cook on the first side until it is light golden, a couple minutes. Flip your bread (and circle), then crack your egg into the hole and salt and pepper the egg. Cook until the egg is pretty set on the bottom, another minute or so, then flip the bread again and cook until the other side of the egg white is set but the middle is still runny (or you can break your yolk on the first side before flipping if you like your yolk cooked).
Transfer to a plate and eat! I always eat the bread and egg part first and save the crusty fried circle of bread (which we always called “the cookie” when I was growing up) for last.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.