Egg in a Hole

This simple and satisfying egg in a hole made with buttery toasted bread and a perfectly runny yolk takes just minutes to make. It’s a classic breakfast for any morning of the week, and the ultimate cozy comfort food!

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We know the best breakfasts don’t have to be complicated, right? If I’m being honest, I think this nostalgic favorite is still one of my top choices for a slow weekend morning. Mmmmm, it’s just so perfect.

There’s a thick slice of bread toasted in plenty of butter until it’s golden and crisp, with a warm egg nestled right in the center. A sprinkle of salt and a crack of black pepper are all you need, but a dash of hot sauce is highly recommended to really send this simple pleasure over the top!

Ingredients in Egg in a Hole

This recipe uses just a handful of pantry staples, and every single one of them matters for the best possible result.

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How to Make Egg in a Hole

This recipe is quick and entirely simple just a few minutes at the stove and you have one of the most satisfying breakfasts imaginable.

1. Cut the hole

Using a round cookie cutter, a small glass, or the rim of a cup, press firmly through the center of each bread slice to cut a clean circle. The hole should be about 2 inches in diameter large enough to hold the egg but small enough that the yolk is framed rather than lost. Save the bread circle for toasting alongside.

2. Butter the bread

Spread a light layer of softened butter on both sides of the bread slice and the cut-out circle. This ensures even browning on every surface and gives the finished toast its deeply golden color and rich flavor.

3. Toast the bread in the pan

Melt a generous knob of butter in a skillet over medium heat until it begins to foam. Add the bread slice and the small circle to the pan. Let them cook for about 1 to 2 minutes until the underside is golden and fragrant.

4. Add the egg

Flip the bread slice over. Immediately crack one egg directly into the hole, being careful not to break the yolk. Flip the small bread circle as well. Turn the heat down slightly to medium-low so the egg has time to set around the edges without burning the bread underneath.

5. Cook to your preferred doneness

Cook for 2 to 3 minutes for a runny yolk with set whites, or cover the pan with a lid for 1 extra minute for a more fully set yolk. Season generously with flaky salt and cracked black pepper the moment it comes out of the pan, and serve immediately.

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How to Serve Egg in a Hole

Serve this straight from the pan onto a warm plate while the butter is still sizzling and the yolk is at its most runny. I always serve the little toasted circle alongside it’s the perfect tool for scooping up the yolk once the egg is cut.

For a more complete breakfast, add a few slices of crispy bacon or smoked salmon alongside and a simple handful of dressed arugula. The peppery greens against the rich, buttery egg is a genuinely lovely combination.

It also works beautifully as a quick and comforting dinner on a night when you want something simple. A fried egg on good bread needs no justification at any time of day.

Recipe Tips

• Use bread that is at least ¾ of an inch thick so the structure holds up during cooking without getting soggy.
• Don’t rush the heat medium to medium-low is ideal for evenly golden bread and a properly set egg.
• Use a lid to steam the egg for a fully set yolk without flipping, which risks breaking it.
• Season the egg while it’s still in the pan, not just at the table, for the best flavor.
• Add a slice of cheese over the egg in the last minute of cooking for a melty, indulgent variation.
• A splash of hot sauce or chili crisp over the top takes this from classic to extraordinary.
• Brioche makes an especially rich, golden version that is worth trying at least once.
• The cut-out circle should always be cooked in the same pan it is the best bite of the whole plate.