Eggs in a Hole

A close up image of a few servings of egg in a hole.

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 182kcal

Author: Shruthi Baskaran-Makanju

My eggs-in-a-hole recipe has buttery toast with a soft-set egg in the center. A 10-minute breakfast classic that’s crispy, golden, and impossible not to love.

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Ingredients

4 slices sandwich bread white, whole wheat, or sourdough, about ½-inch thick
2 tablespoons unsalted butter divided
4 large eggs
½ teaspoon garlic powder optional
½ teaspoon salt
¼ teaspoon ground black pepper
½ tablespoon fresh chives optional, for garnish

Instructions

Using a 2-inch round cookie cutter or the rim of a glass, cut a hole in the center of each bread slice. Reserve the cutouts.
Melt 1 tablespoon butter in a 12-inch nonstick or cast-iron skillet over medium heat.
Add 2 slices of bread and their cutouts. Toast until golden, about 1 minute.
Flip the bread; add 1 teaspoon more butter to the pan if needed.
Crack one egg into each bread hole. Sprinkle with garlic powder (if using), a pinch of salt, and pepper.
Cover skillet and cook until whites are just set and yolks are still runny, 2 to 3 minutes. For firmer yolks, cook uncovered for an additional 1 to 2 minutes.
Repeat with all the remaining toast and eggs.
Transfer to serving plates and repeat with remaining butter, bread, and eggs.
Garnish with fresh chives. Serve warm, with toasted cutouts for dipping.

Notes

Use thick-cut bread to keep the center intact as it toasts.
For extra flavor, spread garlic butter or sprinkle with cheese before adding the egg.
Covering the pan helps set the whites while keeping the yolk soft.
To serve a crowd, keep finished slices warm in a 200°F oven while cooking the rest.

Nutrition