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Egg in a Hole · Classic

Egg in a Hole (Toad in the Hole Toast)

A buttery slice of toast with an egg cooked right in the middle, plus the toasted cut-out circle for dunking. A fun first recipe for kids to make with a grown-up.

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Prep
3 min
Cook
8 min
Total
11 min
Serves
2 · 2 toasts
Level
Easy

Ingredients

  • 2 slices bread, thick sandwich bread or sourdough
  • 2 tbsp butter, softened
  • 2 large eggs
  • 1 pinch kosher salt
  • black pepper, to taste

Steps

  1. Press a 2 1/2-inch round cutter or the rim of a drinking glass into the center of each bread slice to cut out a circle. Keep the circles.
  2. Spread butter on both sides of each slice and both sides of the circles.
  3. Heat a nonstick skillet over medium-low heat. Lay in the bread slices and the circles.
  4. Toast until the bottoms are light golden.
  5. Flip the slices and the circles.
  6. Crack one egg into each hole. Sprinkle with salt and pepper.
  7. Cover the pan with a lid and cook until the whites are completely set and the yolk has thickened and no longer jiggles when you nudge the pan.
  8. Slide the toasts onto plates with the toasted circles on the side for dipping.

Tip: Low heat plus a lid cooks the top of the egg without burning the toast.

Tip: If the yolk is still loose when the toast is golden underneath, flip the toast carefully and cook 1 more minute.

Storage: Best eaten right away.

Estimated nutrition per serving: 250 calories · protein 9 g · carbohydrates 15 g · fiber <1 g · sugars 2 g · fat 17 g (saturated 9 g) · sodium 360 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 4 of 4 ingredients.