Egg in a Hole was one of my favorite breakfasts as a child, and now I make it for my own kids. It’s a simple, satisfying dish that comes together quickly and feels a little special — perfect for busy mornings or a relaxed weekend breakfast.
My version uses just four main ingredients and takes only minutes to prepare. The recipe is straightforward, forgiving, and easy to customize. It produces a crisp-edged slice of toast with a perfectly cooked egg in the center — runny yolk or firm, depending on your preference. Serve it with fruit, a smoothie, or a simple salad for a complete meal.
If you haven’t made egg in a hole before, it may seem a bit tricky, but it’s very approachable. Below you’ll find clear instructions, tips for getting the yolk just how you like it, and a few ideas for variations and serving suggestions so you can make this your own.
❤️ Why You’ll Love Egg in a Hole
- Fun presentation: the egg nestled inside the toast looks delightful on the plate.
- Family-friendly: kids and adults alike tend to enjoy this simple dish.
- Minimal ingredients: it’s flavorful and filling with just a few pantry staples.
Egg in a Hole Ingredients
See the full recipe card near the end for exact quantities and timings.
- Eggs: use small or medium eggs so the white stays inside the toast hole.
- Butter: salted or unsalted works; butter adds flavor and helps the toast brown evenly.
- Bread: two slices of a sturdy loaf such as white sandwich bread, sourdough, or whole wheat.
- Seasoning: sea salt and freshly ground black pepper to finish.
How to Make Egg in a Hole
- Prepare the bread: spread about half of the butter evenly on both sides of each slice. Use a round cutter (or a clean glass) to cut a circle from the center of each slice; reserve the cutouts.
- Heat the pan: melt the remaining butter in a large nonstick or heavy skillet over medium heat so the pan is hot but not smoking.
- Toast one side: place the bread and the round cutouts in the pan and fry until the first side is golden brown, then flip.
- Add the egg: after flipping, crack an egg into the hole of each slice. If needed, break the yolk slightly to help it spread evenly, or leave it intact for a runnier center.
- Cook to preference: cook until the bread is golden and the egg white is set. For a runny yolk, cook on medium-low for a few minutes; for a firmer yolk, cover the pan briefly or cook a little longer, flipping the whole toast carefully if you prefer the top set by direct contact.
- Finish and serve: transfer to plates, season with sea salt, freshly ground pepper, and optional herbs like fresh thyme. Serve immediately, while crisp and warm.
Recipe Tip
If you prefer a firmer yolk, cover the pan with a lid for a minute or two to trap steam, or flip the toast carefully and cook briefly on the second side. For extra browning, add a little more butter to the pan as needed.
Tips for Success
- Toast one side first and then flip before adding the egg to get a nicely golden base and even cooking.
- Keep the heat at medium to medium-low once the egg is in the bread so the white sets without over-browning the toast.
- Cook the circular cutouts in the pan alongside the toasts so nothing goes to waste — they make a delicious little snack.
Possible Variations
- Bread choices: use sourdough, ciabatta, rye, or whole-grain bread for different textures and flavors.
- Flavor boosts: finish with grated Parmesan, crumbled feta, a drizzle of hot honey, pesto, or a sprinkle of red pepper flakes for heat.
- Fresh herbs: garnish with chives, parsley, green onions, or thyme for brightness.
- Build it up: top with cooked bacon, sliced ham, sautéed mushrooms, or avocado slices for a heartier plate.
Best Served With
- Condiments: ketchup, sriracha, hot sauce, hollandaise, or a dollop of pesto.
- Sides: a simple green salad, roasted tomatoes, fresh fruit, or a bowl of yogurt and granola make nice accompaniments.
How to Store Leftovers
Store any leftover toast covered in the refrigerator and eat within two days. Reheat gently in a skillet with a little butter over medium heat to help restore crispness, or use a toaster oven for a quick refresh. Reheating in the microwave will warm the egg but can make the toast soft.
FAQs
Reheat in a skillet over medium heat with a small knob of butter until warmed through and the edges regain some crispness. A toaster oven also works well for a quicker result.
Yes. Use a large griddle or several pans to cook multiple slices at once, and keep finished toasts warm on a baking sheet in a low oven while you finish the rest.
No. Although some people use the names interchangeably, Toad in the Hole traditionally refers to a British dish of sausages baked in Yorkshire pudding batter. Egg in a Hole specifically describes an egg cooked in a slice of bread with a hole cut out.
More Breakfast
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Banana Waffles
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Easy Breakfast Muffins
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Overnight Chia Pudding
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Dutch Baby Pancake
If you try this egg in a hole or any other recipe here, I’d love to hear how it turned out. Leave a comment with your tweaks, favorite variations, or a rating — feedback helps refine the recipe and inspires new ideas.
Egg in a Hole
Equipment
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large round cookie cutter or a glass
Ingredients
- 40 grams butter
- 2 slices toast
- 2 eggs
Instructions
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Butter both toasts on each side with half the butter.
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Cut out the center of the toasts with a round cutter or glass.
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Melt the remaining butter in a large pan over medium heat.
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Place the toasts and the cutouts in the pan and cook until the first side is golden brown.
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Flip the toasts and cutouts, then crack the eggs into the holes.
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When the second side is golden and the egg whites are set, reduce heat to medium-low and cook until the eggs reach your desired doneness.
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Sprinkle with sea salt, black pepper, and fresh thyme or other herbs, then serve immediately.
Nutrition
Carbohydrates: 12g,
Protein: 8g,
Fat: 21g
Nutrition information is automatically calculated and should be used as an approximation.