Egg-in-a-Hole
Updated May 2, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾-inch-thick slice country bread, whole wheat or white
- 1large egg
- 1tablespoon unsalted butter
- Salt and pepper
Nutritional analysis per serving (1 servings)
253 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use a 2-inch cookie cutter to cut a hole in the middle of bread. Reserve the removed portion to toast, if desired. Break egg into a teacup.
- Step 2
Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When butter stops foaming, place bread in pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip egg into hole.
- Step 3
Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve.
Private Notes
Comments
I'm 85, and this was old when I was a kid. I butter the bread first by rubbing the stick of butter on both sides of frozen bread slices. A light sprinkle of cayenne pepper or smoked pimentón or smoked ground chipotle on the egg before flipping adds some spice and eliminates the need for salt. I then top with a fast melting cheese and cover the pan for half a minute to give the whole thing a gooey, unctuous deliciousness.
Suggest instead of flipping the egg over, baste the top o the egg with butter a few times until the top is set. It is much easier and prevents the yolk from cracking. I believe I saw this tip in America's Test Kitchen a number of years ago.
We called them basket eggs. No need for a cookie cutter. Pull out some bread in the middle of a slice with your fingers and pop it in the mouth of a waiting child.
This is so good with an onion bagel subbing in for the bread, and a little dried thyme.
Loved reading the various preps, and especially the names, of this old standby. My mother called them sunshine eggs, and my kids and grandkids know it as that too. I’ll enjoy using many of the variations mentioned in the comments. Thank you!
We called this “Egg Eyes”. I have a great memory of practicing for my First Communion with that bread circle. And our go to whole maker remains a shot glass.
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