I make this egg in a hole recipe exactly the way my mom made it. It’s the same perfectly salty and sweet sandwich that fed me on so many mornings and helped make my taste buds the way they are today. I love you, mom.–Zoe Nathan
LC Mom Knows Best Note
You may be surprised at just how soulful bread, butter, egg, and salt can taste. If you’re the skeptical sort, trust us. Tasting this childhood classic is believing. Although hearing it’s name may do nothing for you seeing as it goes by so gosh darn many different monikers. It seems everyone whose mom ever made this for them knows it by a different name, whether “toad in a hole” or “funny egg” or, well, you tell us. Let us know in a comment below what you called this growing up. Just don’t expect us to prefer one title over another, seeing as moms—all of ’em—know best.
Egg in a Hole
- Quick Glance
- 10 M
- 20 M
- Serves 1 or 2
Special Equipment: 2- to 3-inch cookie or biscuit cutter
- 2 slices thickly cut white bread
- 1 tablespoon (1/2 ounce) unsalted butter, plus more as needed
- 2 large eggs
- 2 tablespoons brown sugar (optional)
- Fleur de sel (coarse sea salt), for sprinkling
- 1. Preheat your oven to 475°F (245°C).
- 2. Make a 2-inch (or thereabouts) hole in the center of each slice of bread using a cookie or biscuit cutter, an overturned glass, or what have you.
- 3. In a large ovenproof skillet over medium heat, melt the butter until it’s bubbling but not yet brown. Add the bread and cook until golden brown, maybe 1 to 2 minutes. (Don’t forget to also toss in the little round cut-outs so you have something to dip into the runny yolk.) Flip the bread and carefully crack an egg into each hole. (There may be a little overflow of white onto the bread. As long as you’re not a perfectionist, this is fine.) Quickly sprinkle each slice of bread with 1 tablespoon brown sugar, if desired, being careful to avoid the egg.
- 4. Immediately transfer the skillet to the oven to bake. (Don’t try to flip the bread again.) Bake until the egg white sets but the yolk is still runny, 6 to 8 minutes. Begin to check your egg at 4 minutes if you fancy a really runny yolk, as a firm yolk ruins the pleasure of this simple dish.
- 5. Lightly sprinkle both bread and egg with fleur de sel. Your egg in a hole is best the moment it emerges from the oven.
- Egg In A Brioche Hole
- A fun variation on this would be to use brioche in place of white bread. I think it would taste amazing with the egg and butter. [Editor’s Note: Or challah.]
- Savory Egg In A Hole
- For a savory version, substitute 1 tablespoon grated Parmesan for the brown sugar and serve with a little dab of mustard on the side.
- Stovetop Egg In A Hole
- If you don’t care to let your egg out of sight, simply flip the bread, add the egg, and finish cooking it on your stovetop. This allows you to keep a watchful eye on the exact doneness of the egg in a hole.