Egg In The Hole
Ingredients
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- 2 slices bread – center cut out with a 2–2.5 in round (reserve cutouts)
- 1 1/2 tbsp unsalted butter
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp black pepper – freshly ground
Instructions
- 1.
Use a 2–2.5 in round cutter or the rim of a glass to punch a hole in the center of each slice of bread; reserve the cutouts.
- 2.
Melt the unsalted butter in a large nonstick or well-seasoned skillet over medium heat until foaming, about 1 minute.
- 3.
Add the bread and the cutouts to the skillet; cook until the underside is lightly golden, 1–2 minutes.
- 4.
Flip the bread. Crack the eggs, one into each hole, and season the tops with the salt and black pepper.
- 5.
Cook until the egg whites are mostly set and the bread edges are golden, 2–3 minutes; cover the skillet for the last 1–2 minutes for set tops, or flip each toast gently and cook 30–60 seconds more for over-easy.
- 6.
Transfer to plates with the toasted cutouts and serve immediately.
Egg in the Hole is a simple, cozy breakfast where an egg is cooked right in the center of a slice of buttery toast. The bread crisps and browns in the pan while the egg sets, giving you a contrast of crunchy edges and a tender center. Many people enjoy the yolk runny so it can be dipped with the little toasted cutout from the bread, but it’s equally good with a more set yolk.
This dish has been a staple of American home kitchens and diners for generations, known by a colorful array of names such as egg in a basket, one-eyed jack, gashouse eggs, and bird’s nest. In the United States it’s sometimes casually called toad-in-the-hole, though that name in the UK refers to a different baked dish with sausages in batter. Its enduring appeal lies in its thrift, speed, and the satisfying combination of egg and toast in one tidy package.