Equipment Needed

• One 2- to 3-inch (5- to 8-cm) cookie or biscuit cutter (or a glass with a similar diameter)
• A large, ovenproof skillet

Ingredients

• 2 slices thickly cut white bread (or brioche for a richer flavor)
• 1 tablespoon unsalted butter, plus extra for buttering the bread cut-outs
• 2 large eggs
• 2 tablespoons brown sugar (optional, for a sweet version)
• Fleur de sel (coarse sea salt) or regular fine sea salt, for sprinkling

Step-by-Step Instructions

1. Preheat your oven to 475°F (245°C). This ensures the oven is perfectly hot when the skillet goes in, helping to set the egg quickly while keeping the yolk runny.
2. Using a 2- to 3-inch cookie or biscuit cutter, or the rim of an overturned glass, create a neat hole in the center of each slice of bread. Reserve the round bread cut-outs; they are a delicious bonus for dipping!
3. Place a large ovenproof skillet over medium heat. Melt the unsalted butter until it’s bubbling and appears fragrant, but ensure it doesn’t brown too much. Add the prepared bread slices to the skillet and cook until the first side turns a beautiful golden brown, which typically takes about 1 to 2 minutes. While the bread toasts, don’t forget to also toss in the little round cut-outs to toast them alongside the main slices—they’re excellent for sopping up that irresistible runny yolk. Flip the main bread slices, then carefully crack one egg directly into the center of each hole. A slight overflow of egg white onto the surrounding bread is common and perfectly fine; it adds to the rustic charm. If you’re making the sweet version, quickly sprinkle each slice of bread with 1 tablespoon of brown sugar, taking care to avoid getting sugar directly on the egg yolk.
4. Immediately transfer the skillet to your preheated oven. There is no need to flip the bread again. Bake for 6 to 8 minutes, or until the egg white is fully set but the yolk remains delightfully runny. If you prefer a very runny yolk, we recommend checking your eggs starting at the 4-minute mark, as an overly firm yolk can diminish the sheer pleasure of this simple yet elegant dish.
5. Once your Egg in a Hole emerges from the oven, lightly sprinkle both the toasted bread and the perfectly cooked egg with fleur de sel. This final touch enhances all the flavors. Your Egg in a Hole is best enjoyed the moment it comes off the heat, while everything is warm and the yolk is at its peak runniness.

Notes & Delicious Variations for Your Egg in a Hole

Approximate Nutrition Information

Please note: Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on exact ingredient brands, quantities, and preparation methods.

Karen Taylor: A First-Timer’s Delight and Practical Tips

Karen, a newcomer to making Egg in a Hole, found the concept surprisingly intuitive and delightful. She noted that combining a sunny-side-up egg with toast felt “meant to be.” Using an All-Clad nonstick griddle, she managed to cook four slices of bread simultaneously. To achieve the perfect toast, she first browned butter and then added a teaspoon of canola oil to prevent burning. Karen opted for regular sandwich bread and a 3-inch fluted cookie cutter for the hole. Her key advice for neatness: crack the egg into a small bowl first to make sliding it into the bread hole much easier. Baking in a convection oven, her eggs took approximately 8 minutes to set. Karen wisely toasted the bread cut-outs separately, turning them into perfect dippers for the runny yolk. She also offers a valuable tip: while oven-finishing guarantees a picture-perfect presentation, experienced cooks skilled with a spatula can complete the dish entirely on the stovetop, potentially saving time without compromising quality, allowing for precise control over yolk doneness.

Denise Grace: The Savory Spin and Nostalgic Comfort

Denise took a savory route with the Egg in a Hole, which vividly transported her back to her middle school home economics class where she first learned the basic technique. She particularly lauded the recipe’s innovative additions, enjoying the elevated flavors brought by grated Parmesan, a sprinkle of fleur de sel, and the zesty kick of grainy mustard. Opting for brioche bread instead of standard white bread, Denise felt it lent an air of sophistication, transforming a simple comfort food into something “a lot fancier.” This savory variation proved to be true comfort food for her. Enthused by the savory success, Denise expressed keen interest in trying the sweet version with brown sugar in the near future, eager to explore the recipe’s full versatility.

Jo Ann Brown: Modern Oven Method vs. Traditional Stovetop

Jo Ann, like many, reflected on the myriad names for this dish—”Bird in a nest,” “One-eyed Jack,” “Eggy toast,” “Chicken in a basket”—and recounted her own childhood memories of her dad preparing it strictly on the stovetop. His method, which involved flipping the bread, often obscured the attractive yellow yolk. Jo Ann greatly appreciated this recipe’s oven-finishing technique because it not only preserves the egg’s pristine appearance but also enhances the overall flavor profile, whether through savory cheese or sweet brown sugar. As a declared “savory girl,” she opted for 1 tablespoon of Parmesan instead of sugar. Using a decadent 3/4-inch-thick slice of brioche, she kept the heat at medium, browning the first side of the bread for 4 minutes to a golden hue. This was followed by 5 to 6 minutes in the oven, resulting in a slightly runny yolk and perfectly dark brown, crispy toast, with the cheese achieving a beautiful golden-brown crispness. She concluded that this hot oven method significantly outperformed her dad’s traditional version, affirming her intention to adopt it as her new go-to preparation.

Jeanie McCallister: Achieving Parmesan Perfection

Jeanie, who previously prepared a simpler, sugar-free version of Egg in a Hole (which her kids called “bull’s-eyes”), found this particular recipe to be a substantial improvement. Lacking brioche, she successfully used whole-wheat bread and a 1 1/2-inch cookie cutter to create the central hole. She achieved beautifully browned and crisped bread in less than 5 minutes on medium to high heat. Opting for the savory variation, she used Parmesan cheese in place of brown sugar and baked the eggs in the oven for 7 minutes. This timing yielded perfectly cooked whites and delightfully slightly runny yolks. The final result was a harmonious blend of crispy and crunchy bread topped with an impeccably cooked egg, exquisitely melded with nutty Parmesan cheese. Jeanie enthusiastically declared the outcome “perfection!”

Sue Davis: Herb Garden Inspiration and Versatile Flavors

With her herb garden still flourishing, Sue embraced the savory route for her Egg in a Hole, leveraging fresh, aromatic ingredients. She prepared 1/2-inch thick slices of brioche, ingeniously replacing the brown sugar with a tablespoon of Parmesan cheese and a teaspoon of fresh parsley. For a gourmet touch, she finished the dish with truffle salt instead of fleur de sel. Using a 2-inch tomato paste can as her bread cutter, Sue added butter to a medium-high skillet, toasting the first side of the brioche for 2 minutes. After flipping the bread, she added the egg and generously sprinkled her Parmesan and parsley mixture over both the bread and the egg before transferring the skillet to the oven. She checked the eggs after 4 minutes, then turned off the oven and allowed them to set in the residual heat for another 2 minutes. Her final presentation was enhanced with a garnish of fresh rosemary, garlic chives, thyme, and basil chiffonade. Sue particularly favored this oven-finishing method over purely stovetop cooking, praising the recipe’s versatility for a myriad of herb combinations. She complemented her Egg in a Hole with a side of bruschetta, creating a truly delightful meal.

Lydia Brimage: Mastering the Brioche Variation

Lydia took on the challenge of the brioche variation for this Egg in a Hole recipe. She used a cookie cutter to create the hole in the bread, noting that the brioche browned quite rapidly—about 2 minutes on a high burner—and cautioned future cooks to be vigilant to prevent burning. She found that achieving the perfect balance of fully set egg whites with a gloriously runny yolk in the oven was a nuanced task, ultimately taking between 6 to 8 minutes. Lydia served her brioche Egg in a Hole alongside fresh watercress leaves and a sprinkle of Parmesan, which provided a lovely peppery contrast. Despite the slight challenge in timing the egg’s doneness precisely, Lydia affirmed her intention to try the recipe again, embracing the learning curve to perfect her technique for this delightful breakfast. Her experience highlights that practice can lead to consistently excellent results.