Egg in a Hole
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Egg in a hole is a simple, go-to breakfast for many reasons. It is a protein rich, quick and easy breakfast that we’ve been making for years. Be sure to see my pro-tips on making these perfect.
Why I Love Egg in a Hole for Breakfast
- It’s quick and easy to make. It’s one of my go-to weekday breakfasts. (Rachel’s is Easy Cheesy Scrambled Eggs.)
- It’s cheap. All you need are a few pantry ingredients: eggs, butter and bread. Same is true for our 4-ingredient Breakfast Quesadilla (try it!).
- It’s got protein. I find it hard to get healthy protein in the morning and I know that a crash will come mid-morning if I only eat carbs for breakfast.
- If you use whole wheat bread, it is an entire breakfast of real food ingredients. No additives or mystery ingredients.
- Lastly, my whole family likes it! It’s a recipe that any age can be happy about.
Ingredients
The ingredients are very simple: Bread, eggs, and butter. Both white and wheat bread work for this recipe.
How to Make a Great Egg in a Hole
Prep the Bread
Using a round cutter of some type (i.e. mason jar, glass, biscuit cutter), remove a circle from the inside of a piece of bread. Set your “roundies” (as we like to call them) aside.
Add Bread
Depending on the size of your skillet or pan, warm 1-2 teaspoons of butter on medium heat. It should be to the point that it will sizzle when you put something on it.
Once the butter is melted, add your prepared bread. After it has soaked up a little of the butter, give it a flip.
Add the Egg
Next, crack an egg into the middle of the bread. Add a dash of salt and pepper if desired.
Let the egg cook 2-3 minutes (until egg whites start to solidify and the bread is golden brown on the bottom) and then give it a flip. Cook another 1-2 minutes, or until the bread is toasted and eggs are cooked to your liking.
I know as an adult, I’m supposed to like runny yolks but I just don’t and neither do my kids. So when I make them for us, after I crack the egg, I break the yolk of the egg open and let it spill out so it fully cooks.
Alternatively, my husband likes the yolk intact so be gentle with it when you flip!
At this point I add in the bread circle that was previously removed. Let it soak up any remaining butter and toast it.
Remove from heat and repeat if you want to make more than one. Serve it with some perfectly cooked bacon and you’ll be dominating breakfast time.
Don’t forget to dress up the roundie! I like Strawberry Freezer Jam or Apple Butter on it. Some may like cinnamon sugar. Or you can just eat them plain.
Variations
There are endless ways to customize an egg in a hole to suit your taste and dietary preferences. Here are a few ideas to get you started:
- Cheese Lover’s Delight: Sprinkle shredded cheese over the egg as it cooks for a melty, gooey upgrade.
- Veggie Boost: Add finely chopped spinach, tomatoes, chives, or bell peppers to the egg for a burst of color and nutrients.
- Meaty Twist: Include a slice of ham, bacon bits, or cooked sausage in the hole before adding the egg.
- Spicy Kick: Drizzle hot sauce, sprinkle red pepper flakes, or add a pinch of cayenne pepper for some heat.
- Avocado Topper: Serve with sliced avocado on top for a creamy, healthy fat addition.
More Breakfast Recipes You Might Like
FAQs
Absolutely. If your pan is big enough, make multiple.
This is up to you. I like to split mine so it’s fully cooked but my husband prefers it intact.
While I’ve never tested this myself, I have read that it works. Preheat the oven to 375°F, place the prepared bread and egg on a baking sheet, and bake for about 10-12 minutes or until the egg is cooked to your liking.
To make Egg in a Hole healthier, use whole-grain or whole-wheat bread, and consider adding vegetables like spinach or tomatoes.
This recipe is best served fresh. If you have to reheat the egg, it gets overcooked.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Egg in a Hole
A cheap, simple and easy breakfast idea that the whole family will enjoy. Try these and they’re sure to become your new family favorite.
Ingredients
- 1 teaspoon butter
- 1 slice whole wheat bread
- 1 large egg
- Salt and pepper, to taste
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Instructions
- Heat Pan: Place a medium non-stick skillet over medium heat. Add butter to the pan and melt until bubbly, making sure it coats the bottom. It’s ready when it sizzles with a drop of water on it. (Make sure it doesn’t burn.)
- Cut Hole in Bread: Meanwhile, use a cookie cutter, biscuit cutter, or a glass to cut a circle out of the middle of the bread.
- Butter Bread & Add Egg to Skillet: To the hot skillet, place the bread slice and the cut-out circle side-by-side, making sure the bottoms get covered in butter, and flip them over. (You’re not toasting the bread here but just buttering it.) Crack the egg directly into the hole. Sprinkle with salt and pepper, to taste.
- Cook First Side: Cook for 2-3 minutes, or until the egg whites start to set and the bread gets golden brown. Watch closely. Tip: If you don’t like a runny yolk, simply poke it and let it run out during this step. It will cook through by the end.
- Cook Second Side: Using a spatula, carefully flip over the “egg in a hole” and the cut-out circle piece and cook for an additional 1-2 minutes, or until bread is toasted on the second side.
Notes/Tips
- If you’re having trouble getting the circle to pop out of the bread, run a knife around the circle.
- The round circle cut-outs make great little side toasts! We love to add a bit of jam to these.
- Both white and wheat bread work for this recipe.
- You can cook multiple Egg in a Holes at once on a pancake griddle.
- Every pan is a little different, so you may need to turn your heat up or down to get desired results. I found that my non-stick Caraway pans needed a higher than medium heat but my Hexclad pans needed a little lower than medium heat.
My son had this at a friends house and asked if he could learn how to make it (he’s 9). This recipe was so easy for him to understand and turned out perfectly! Thank you!
Very cool! Love hearing that your son was inspired to cook by one of our recipes, Amy. Thanks for sharing.