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.