Egg in a Hole
A classic diner-style breakfast: an egg cooks inside a hole cut from buttered bread, so the toast turns golden and crisp while the yolk stays rich and runny. The cut-out round gets toasted in the pan for dipping.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Makes
- 2 servings (2 eggs in a hole, plus 2 toasted rounds)
Steps
Before you start
- Use sandwich bread about ½ inch (1.25 cm) thick; very thin bread tears and very thick bread leaves the egg undercooked.
- Crack each egg into a small bowl or ramekin first so you can slide it gently into the hole without breaking the yolk.
- Have a thin, wide spatula ready; the bread flips more easily with one.
Cut the holes
- Lay the bread slices on a cutting board.
- Press the round cutter into the center of each slice and cut out a 2½- to 3-inch (6–7.5 cm) circle.
- Lift out the rounds and keep them.
- Leave the frames intact.
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Ready when: Each slice is a clean frame with a round hole, and the rounds are intact.
Tip: If you only have a glass, twist it slightly while pressing down so the cut is clean.
Butter the bread
- Spread the softened butter evenly over one side of each frame and each round, using about 1½ teaspoons per slice, including its round.
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Ready when: The surface is covered with a thin, even layer of butter.
Tip: Buttering the outside of the bread gives a crisper, more evenly browned crust.
Heat the skillet
- Set the skillet over medium-low heat and add the pan butter.
- Swirl until it melts and foams gently, about 1 minute.
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Ready when: Butter is melted and foaming but not browning.
Tip: Don't use high heat; the bread will scorch before the egg white sets.
Toast one side
- Place both frames in the skillet buttered-side down, with the rounds alongside.
- Cook 1 to 2 minutes, until the underside is golden brown.
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Ready when: Undersides are golden brown and the bread lifts easily from the pan.
Flip and add eggs
- Flip the frames and rounds with the spatula so the toasted side faces up.
- Slide one egg into each hole.
- Season the eggs with the salt and pepper.
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Ready when: Each egg sits in its hole and the white begins turning opaque at the edges.
Tip: Pour the egg in slowly. If white leaks under the bread, press the frame down gently with the spatula.
Cook until set
- Cook 2 to 3 minutes, until the whites are fully opaque and set.
- Remove the toasted rounds once the second side is golden, about 1 minute after flipping.
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Ready when: Whites are opaque with no clear jelly near the yolk, and the yolk is still glossy.
Tip: For a lid that traps steam and cooks the yolk more firmly, cover the pan for the last minute.
Flip for over-easy (optional)
- For a firmer yolk, carefully flip each egg-filled slice and cook 30 to 60 seconds.
- For a runny yolk, skip this step.
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Ready when: Over-easy: yolk has a thin set film but still jiggles. For a fully set yolk, cook 2 to 3 minutes more.
Tip: Slide the spatula fully under both bread and egg before flipping in one confident motion.
Serve right away
- Transfer each egg in a hole to a plate with a toasted round alongside.
- Finish with another pinch of pepper and serve immediately while hot and crisp.
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Ready when: Bread is crisp and golden, and the egg is set to your liking.
Tip: Use the toasted round to dip into the yolk.
Good to know
Tips
- Keep the heat at medium-low; the bread needs time to toast while the egg white sets.
- Use a hole slightly bigger than a yolk's spread, about 2½ to 3 inches, so the white doesn't overflow.
- Fresh eggs hold together better and are less likely to run under the bread.
- For a runny yolk with fully set whites, cover the pan for the last minute rather than flipping.
Make ahead
Cut and butter the bread up to 1 hour ahead and keep it covered at room temperature. Cook the eggs just before serving.
Storage & reheating
Best eaten immediately. Leftovers keep in the fridge in an airtight container up to 1 day. Reheat in a skillet over medium-low heat for 2 to 3 minutes, or in a 350°F (175°C) oven for 5 minutes; the yolk will cook through and the bread will be less crisp. Not recommended for freezing.
Substitutions
- sandwich bread slices → Sourdough, brioche, or whole wheat bread. Thicker sourdough or brioche slices may need 1 extra minute per side; keep the slices close to ½ inch thick.
- unsalted butter → Olive oil or bacon fat. Use 1 tablespoon; bacon fat adds a savory, smoky flavor.
- unsalted butter → Mayonnaise. A thin spread browns evenly and gives a very crisp crust.
- kosher salt → Flaky sea salt. Sprinkle after cooking for a crunchy finish; use a pinch.
