A delightful Tex-Mex twist on the classic eggs-in-a-hole, combining savory cheese and zesty salsa for a flavorful breakfast or brunch treat.
Spread the butter evenly on both sides of each bread slice.
Ensure the butter is softened for easier spreading and even coverage.
Cut a circle out of the center of each bread slice using a round cutter.
Save the cut-out circles to toast and serve alongside the main dish.
Heat a nonstick skillet over medium heat and place the bread slices in the skillet.
Make sure the skillet is preheated to ensure even toasting of the bread.
Crack an egg into the center of each bread slice and cook until the egg whites are set.
Cover the skillet with a lid to help the egg whites cook evenly.
Flip the bread slices carefully and cook for another 2 minutes.
Use a wide spatula to prevent breaking the yolk while flipping.
Sprinkle shredded cheese over the top of each bread slice.
Distribute the cheese evenly for consistent melting.
Place the bread slices under the broiler for 1 minute to melt the cheese.
Keep an eye on the broiler to prevent the cheese from burning.
Serve the egg toast warm with a dollop of fresh salsa on top.
Garnish with fresh herbs like cilantro for added flavor and presentation.
