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Egg in the Hole

Egg in the Hole

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  • 1 slice potato bread
  • 1/2 Tablespoon butter
  • 1 egg
  • Salt and pepper, to taste


Using a small, sharp paring knife, cut a 2-inch in diameter wide hole in the center of the bread. In a small pan over medium-low heat, add the bread and toast for about 2 minutes, until golden brown. Flip onto the other side and crack the egg right into the hole in the middle. Season with salt and pepper and cook for about 2 minutes. Now, very carefully, using a spatula, flip the bread and egg over, and cook for another minute. Serve immediately to ensure a runny yolk.

Nutritional Facts


Calories Per Serving198

Folate equivalent (total)68µg17%

Riboflavin (B2)0.2mg13.7%

"Egg in the Hole" Recipes

Also known as "Egg in the Window". This is easy and delicious. I used it make this all the time at college. Kids love it too. It is easy to make and tough to mess up.

Using a small cookie cutter, cut a hole in each piece of bread. Then lightly butter both sides of the bread. Then place the bread in a large non-stick frying pan on medium heat. Once the bread has browned a little turn it over, then fill each hole with an egg. Once the egg has cooked halfway through, flip the bread. You can have your eggs runny or cook them all the way through. Also, apply a little butter to the holes that you cut out of the bread and cook those too. Tabasco or pepper to taste!

Note: Depending on the size of your frying pan you may have to cook two at a time.


With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.

Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.

Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here&rsquos the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.

Here&rsquos the other secret: just one of these suckers is all I need to feel whole, happy and free.

Sometimes it&rsquos the simplest things that taste the best. Before I married Marlboro Man, I had to learn to make these delicious little numbers or he wouldn&rsquot go through with the wedding. Called &ldquoEgg-in-a-Holes&rdquo by his paternal grandmother who made them for him all during his childhood, I&rsquove learned not only to love them through the years&hellipbut to need them. They define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different. I&rsquom not saying Egg-in-a-Holes will change the world&hellipbut they will change your spirit. Sorta. Maybe.

Before I get on with the recipe, I must acknowledge that this simple recipe goes by as many different names as the human beings who eat it. While I insist the original name is &ldquoEgg-in-the-Hole,&rdquo here are the different incarnations that have cropped up since:

(flawed logic, but just wait for the next one)
Frog-in-a-Hole (what gives here? Frog? It&rsquos an egg, sirs.)
Toad-in-a-Hole (ever hear of warts?)
Egg Basket
Bird&rsquos Nest Egg
Toad Hole
Egg Hole
Pop Eyes
Egg Toast
Private Eyes

Bird&rsquos Nest Egg-in-a-Hole Basket Toad Chicken Frog

And the list goes on and on.

But really? It doesn&rsquot matter what you call it. Just make it! Then eat it! And you, too shall know the allure of probably the simplest breakfast dish next to oatmeal.

To begin, grab a slice of bread. You can use storebought white, wheat, or you can get fancy and use brioche or challah. But only if you live in a city. This happens to be Earthgrains Honey Wheat bread. It&rsquos the best I could do this morning.

With a biscuit cutter (preferably, a rusty, worn biscuit cutter that reveals the frequency with which you make biscuits) or the rim of a glass, press a hole in the center of the bread.

Recipe Summary

  • 1 slice bacon
  • 4 (1-ounce) slices multigrain bread, lightly toasted
  • 4 large eggs
  • 4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)
  • 1 teaspoon chopped fresh sage
  • ¼ teaspoon freshly ground black pepper

Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.

Place bacon on heated pan, and cook until crisp (about 4 minutes) crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.

Arrange bread slices on hot pan crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout.


I wish I could say that I came up with what may well be the best breakfast sandwich concept ever on my own, but I’d be lying. I first came across the brilliant idea over on Reddit, but awesomeness rarely goes unrepeated when the internet is involved, and I have no shame in admitting that I made this sandwich within an hour after reading about it.

Like the infamous Fatty Melt (that’s a burger made with two grilled cheese sandwiches as a bun, the brainchild of our own Adam Kuban), the Grilled Cheese Eggsplosion is a hybrid sandwich, combining elements from two or more sources into a single glorious dish. In this case, it’s a simple grilled cheese sandwich between two eggs-in-a-hole (or bullseye eggs, eggs-in-a-basket, whatever you want to call it) replacing the plain old bread.

Added bonus: You get to make yourself a mini grilled cheese using the circular cut-outs.


  • 1 slice sourdough, potato, or wheat bread (your favorite)
  • 1 to 2 tablespoons unsalted butter
  • 1 large egg
  • Salt and freshly ground black pepper
  • 1 teaspoon parsley

Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.

Transfer egg-in-the-hole to a plate and sprinkle with parsley, if desired. Serve, and use the toasted round for dipping into the yolk.

Egg in a Hole Recipe


White or wheat bread
Salt & Pepper
Chopped parsley, for garnish (optional)


The first step in making Egg in a Hole is to cut out the center of the bread. Do this by using a small round cookie cutter or small biscuit cutter to cut the center out of the slice of bread.

However, if you don&rsquot have a round cutter, you can use a small rimmed glass or even a pair of scissors or a sharp knife. Unlike homemade biscuits, the circle in this recipe does not have to be perfect.

Once the center of the bread is cut, butter both sides of the bread and the cut out circle. If you find it too hard to butter the cut bread, save the butter to grease the cooking surface.

Now place a large skillet or a griddle on medium heat. When the surface is hot, place both the buttered bread and the center piece on the skillet.

Or, if you didn&rsquot butter the bread, place the butter on the hot surface. Once melted, place the bread pieces directly over the buttered area.

Then crack an egg directly into the hole in each slice of bread. Before the egg whites begin to cook season the top with a little salt and pepper.

Cook for about 3-4 minutes or until the egg whites begin to set and you can safely flip it. Flip the bread/egg and the small, round bread piece.

**Hint &ndash to speed up the process of the egg whites becoming set, place a glass lid over top of the Egg in a Hole. As the griddle heats up, the steam will begin to cook the egg whites.

Cook until the desired softness of the egg is reached. For over easy, cook for about 2 minutes. Over medium, cook 3-5 minutes.

If you prefer your eggs sunny side up with a runny yolk, toast the first side of the bread until golden brown. Then flip the bread over and crack the egg in the hole.

Season with salt and pepper and cook until the desired doneness of the egg is reached. Serve immediately, garnishing with chopped parsley if desired.

Be sure to serve your egg in a hole with the toasted center piece of the bread to be used for dipping into the yolk.

Enjoy! Mary

Other Easy To Make Breakfast Recipes

  • Hash Brown Egg Nests
  • Air Fryer Donuts
  • Air Fryer Breakfast Bombs
  • Keto Egg Muffins
  • Cheesy Breakfast Casserole
  • Overnight Slow Cooker Breakfast Casserole

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There Are at Least 66 Different Names for Egg-in-a-Hole

Over the weekend, I was with my boyfriend&aposs family at the beach. His mom very kindly made us breakfast, and one morning, she made what she called a Marty Wilson. A what? Apparently, that&aposs what she grew up calling what I have always known as toad-in-a-hole or egg-in-a-hole: that delicious, ubiquitous dish of an egg fried in bread. And those names? They are so, so far from the only names for this breakfast dish.

The good folks at Eater did a deep-dive into the origins of the simple breakfast. The first time a recipe for the dish appeared in print, in Fannie Farmer&aposs Boston Cooking School Cookbook, it was called "egg with a hat,"calling for the bread&aposs center cut-out to be served on top of the egg, as its "hat." And it&aposs popped up again and again in popular culture: in the movie Moonstruck, where it&aposs called uova nel cestino, or "egg in a trashcan," in the film Moon Over Miami, in which it&aposs called "gashouse eggs" (which may come from the German gasthaus, or "guesthouse") and in the movie V for Vendetta, they called it "egg-in-the-basket."

For those of you keeping score, that&aposs seven different names already. And we&aposre just getting started. I scoured the internet for all the different names people have for the dish, including go through nearly 350 comments on a SeriousEats thread, 171 comments on a New York Times Cooking recipe, and already compiled lists by HuffingtonPost and Chicago Foodies. I only included names that had more than one nod. Ready?

Chard and Gruyère Eggs in the Hole

With sautéed chard and melted gruyére, this egg-in-the-hole recipe might be our fanciest one yet.

  1. Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray.
  2. With 2 1/2-inch-wide round cookie cutter, cut holes from centers of bread slices. Arrange bread and cutouts on prepared baking sheet. Bake 5 minutes or until slightly dry, turning bread over halfway through.
  3. In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole top each with pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
  4. Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.

Nutritional information (per serving): 280 cals, 15 g protein, 15 g carbs, 17 g fat (9 g sat), 1 g fiber, 470 mg sodium.

Egg in a Hole Recipe


  • Bread or thick Texas toast
  • Eggs
  • Salt & pepper
  • Butter
  • Circle cookie cutter or glass jar


  1. Take a piece of bread and cut a hole in the center
  2. Then grab a skillet and place down a tablespoon of butter
  3. Place the piece of bread in the skillet and then crack an egg inside the hole
  4. Then flip once the the egg begins to cook and cook the other side of the bread
  5. Then you can butter the circle cut out and cook it on both sides by toasting each side to create a buttery circle.

How to store

The only downside of this meal is that is doesn’t store very well in the fridge because the toast can get a little soggy. It’s best to eat them the same day!

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the releasLorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the releas