Egg in a hole

This 5 minutes Egg in a Hole recipe makes a hearty, healthy, and easy breakfast for people on the move or large families. If you need them for a crowd, make them on a baking sheet in the oven.

Course Breakfast

Cuisine American

Keyword eggs and toast, how to cook an egg in a hole, how to cook egg in a hole

Prep Time 1

Cook Time 4

Servings serving

Calories 240kcal

Author Beth Pierce

Ingredients

1 slice bread
1 tablespoon butter softened
1 large egg
Kosher salt and fresh ground black pepper
Sprinkle of chopped fresh parsley or chives

Instructions

Butter both sides of the bread. Using a biscuit cutter, cut a hole in the center of the bread slice but don't discard the center.
Heat a nonstick skillet over medium heat. Add the bread to the pan and crack the egg right into the hole. Add the hole that you cut out to the skillet. Cook the slice with egg in it just until set enough to flip. Carefully flip and cook the egg until your desired doneness. Flip the bread circle and cook until golden brown.
Remove both from the pan. Sprinkle with kosher salt, fresh ground black pepper, and a little sprinkle of chopped fresh parsley or chives.

Notes

Plan ahead and remove the butter from the refrigerator. Soft butter is much easier to spread without tearing the bread up.
Use biscuit cutters or cookie cutters to cut the holes in the bread. I like to use my 2 1/2-inch biscuit cutter. Or have fun and use different-shaped cookie cutters like a heart, star, flower, or diamond.
Garnish with fresh herbs. Parsley, cilantro, chives, thyme, rosemary, and even dill taste delicious with eggs.
Spice it up with a bit of Cajun seasoning, cayenne pepper, or seasoned salt.
This recipe is written for 1 egg in a hole, but you can make as many as you want by just multiplying the ingredients.
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or in the microwave at reduced power, but keep in mind that eggs are never as good reheated.

Nutrition