Egg in a Hole Recipe
Frying the bread and egg together in butter toasts the bread's underside while the egg white sets around it, so the two cook into one piece instead of an egg just sitting on top of toast. Starting the egg on medium-low heat gives the white time to fully set before the yolk overcooks.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Servings
- 1
Ingredients
- 1 slice (about 1-inch thick) bread, sturdy sandwich or country loaf slice
- 1 tablespoon butter, softened
- 1 egg egg, large
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, cracked
Nutrition per serving
- Calories
- 272
- Protein
- 10g
- Carbs
- 18g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Using a round cutter or a small glass about 2.5 to 3 inches wide, cut a hole from the center of the bread slice. Set the cut-out round aside; it fries alongside the toast.
- 2Butter both sides of the bread slice and the cut-out round.
- 3Heat a nonstick or well-seasoned skillet over medium-low heat. Lay the bread slice and the round in the skillet.
- 4Toast the bread for about 1 minute, until the underside just starts to turn golden, then crack the egg directly into the hole.
- 5Season the egg with salt and pepper. Cook for 2 to 3 minutes, until the white around the yolk is mostly set and the underside of the bread is deep golden brown.
- 6Flip the bread carefully with a wide spatula, along with the toasted round, and cook for another 1 to 2 minutes for a runny yolk, longer if you prefer it firmer.
- 7Slide onto a plate and serve immediately with the toasted round on the side for dipping.
Tips & variations
- Use bread with some structure, like a country loaf, brioche, or sturdy sandwich bread; thin, soft sandwich bread tends to tear when you flip it.
- A biscuit cutter or the rim of a small drinking glass both work fine for cutting the hole; aim for roughly 2.5 to 3 inches so the yolk has room to spread without spilling over the edge.
- For a firmer yolk, cover the skillet with a lid for the last minute of cooking so the top of the egg steams and sets without needing a second flip.
- Add a scatter of shredded cheddar or a few red pepper flakes over the egg just before flipping for a quick variation.
Storage & reheating
Egg in a hole is best eaten right away while the yolk is still runny; the texture doesn't hold up to storing or reheating. If needed, it will keep in the fridge for a day, but reheat gently in a skillet over low heat and expect the yolk to fully set.
Tips from the Tulo kitchen
- Crack the egg into a small cup first if you're worried about breaking the yolk over the hole; pouring it in gives more control than cracking directly over the pan.
- If the bread starts browning too fast before the egg white sets, lower the heat rather than rushing the flip.
FAQ
What bread works best for egg in a hole?
Sturdy, slightly dense bread like a country loaf, sourdough, or thick-cut sandwich bread holds together best. Very soft, thin sandwich bread can tear when flipped.
Why does my egg white leak out from under the bread?
This usually happens when the egg goes in before the bread has any structure from toasting. Let the bread fry for about a minute first so the underside firms up and helps contain the egg.
Can I make egg in a hole without flipping it?
Yes. Cover the skillet with a lid after cracking in the egg and cook over medium-low heat until the white sets on top, which avoids the flip but takes slightly longer than flipping.
What do you do with the cut-out bread round?
Fry it in the same skillet alongside the toast; it makes a crisp, buttery piece for dipping into the runny yolk once the egg is done.