Go Back
Egg in a Hole Toast served on a plate

Egg in a Hole Toast

A delicious homemade egg in a hole toast recipe.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 thick slices of bread sourdough or brioche work best
  • 2 large eggs
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh chives for topping

Method
 

  1. Cut. Use a round cookie cutter or the rim of a glass to cut a hole in the center of each bread slice. Save the cutout rounds.
  2. Toast. Melt butter in a skillet over medium heat. Place the bread slices and cutout rounds in the pan. Cook for 1 to 2 minutes until the bottom is golden.
  3. Crack. Flip the bread. Crack an egg directly into each hole. Season with salt and pepper. Cover the pan and cook for 2 to 3 minutes until the white is set but the yolk is still runny.
  4. Serve. Slide onto plates and top with fresh chives. Serve with the toasted bread rounds on the side for dipping into the yolk.

Notes

Use thick-cut bread so the egg has enough room to sit inside without leaking through. Keep the heat at medium. Too high and the bread burns before the egg sets. Cover the pan with a lid to help the egg white set on top without overcooking the yolk.