Egg in a Hole (Quick 5-Minute Breakfast)
Egg in a hole is a simple, nostalgic breakfast where an egg is fried right in the middle of a slice of buttered bread. You cut a hole in the toast, crack an egg into it, and cook until the bread is golden and the egg is set. It is ready in about 5 minutes and gives you toast and egg in one pan, with the egg providing a good dose of protein.
This was the first thing I ever cooked as a kid, and it is still my go-to when I have five minutes and no plan. There is barely anything to it, just bread, an egg, and a knob of butter, but a little technique makes the difference: butter the bread well, keep the heat medium so the toast browns before the egg overcooks, and always fry the cut-out circle too. That crispy little crouton is the best bite, and anyone who says otherwise is wrong.
Start With Thick Bread and a Fresh Egg
- Bread: use a thick, sturdy slice such as sourdough, a country loaf, or day-old sandwich bread. Thin slices tear when you cut the hole and go soggy before they crisp. Cut the hole about 2.5 inches wide with a glass or a cookie cutter so the egg fills it without spilling over the edges.
- Egg: the fresher the better. Fresh whites are thicker, so they stay put in the hole instead of running out under the bread.
- Fat: butter gives the best flavor and browning, but a knob of butter with a little oil lets you keep the heat at medium without the butter burning.
Cook It So the Yolk Stays Runny
- Toast first, then crack. Butter both sides, toast one side for about 2 minutes until golden, flip, then crack the egg into the hole and cook 2 to 3 minutes more.
- Use a lid. Cover the pan for the last minute so the top of the white sets through steam, no flipping and no broken yolk.
- Want a firm yolk? Carefully flip the whole slice and give it another minute.
- Add cheese or toppings. Grate a little cheese around the egg so it melts into the toast, or finish with avocado, herbs, chili flakes, or hot sauce. Gluten-free bread works too, just toast it a little longer since it browns slower.
For more quick mornings, try our avocado toast recipes or a slice of breakfast quiche.
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Ingredients
- 2 slices bread large slices, (sourdough or thick-cut)
- 2 eggs
- olive oil just a little bit
- 2 Tbsps parsley chopped
- salt and ground pepper to taste
Instructions
- Cut a hole in the center of the bread slice using a round cutter or a glass. Keep the cut-out circle.
- Add olive oil in a frying pan over medium heat. Add the bread and the cut-out circle.
- Crack the egg into the hole and season with salt and pepper
- Cook for 2 to 3 minutes, until the bottom is golden, then cover with a lid for 1 minute, or flip, to set the egg to your liking.
- Serve hot, using the toasted circle to dip into the yolk.
- Season with salt and pepper and sprinkle with fresh chopped parsley. Enjoy!
Notes
Frequently Asked Questions
Egg in a hole is a breakfast made by cutting a hole in a slice of bread, cracking an egg into the hole, and frying it in butter until the bread is golden and the egg is set. It goes by many names, including toad in the hole and egg in a basket.
A sturdy bread like sourdough or a thick slice of country loaf holds the egg best and crisps up nicely. Thin or very soft bread can tear, so choose something with a bit of structure.
Cover the pan with a lid for a minute or two. The trapped steam sets the top of the egg white while the bottom crisps, so you get a fully cooked white and a runny or set yolk as you like.
It can be. Use a sturdy gluten-free bread, and the rest of the dish is naturally gluten-free. The egg, butter, and seasonings contain no gluten.
Yes, in spirit. Skip the egg and fill the hole with a savory tofu scramble or a mashed avocado, cooking the bread in vegan butter or oil until golden. It is different but delicious.
It is a meal on its own, but pairs well with grilled tomatoes, sautéed greens, avocado, or a simple side salad. A cup of coffee or tea completes the breakfast.
My family loved this!