Egg in a Hole
This childhood classic gets a buttery modern upgrade with a soft, runny egg cooked inside a thick slice of golden, crispy toast. Simple, nostalgic, and satisfying any time of day.
Servings: 2
Ingredients:
- 2 slices sourdough bread
- 2 eggs
- 1 tbsp butter
- Salt, to taste
- Black pepper, to taste
Method:
Start Cooking- Place the bread slices on a cutting board. Using a small glass or round cutter, cut a hole in the center of each slice.
- Melt the butter in a skillet over medium heat.
- Place the bread slices in the pan and lightly toast for about 1 minute.
- Crack one egg into the center hole of each bread slice.
- Cook until the egg white begins to set and the bottom becomes golden.
- Carefully flip and cook the other side until the egg reaches your preferred doneness.
- Season with salt and black pepper. Serve warm immediately. Bon appétit.
Kitchen Tools:
- Small glass or cookie cutter
Notes:
From the kitchen
- Slightly thicker bread works best because it holds the egg more securely while crisping around the edges.
- Cook over medium-low heat so the bread becomes golden without burning before the egg finishes cooking.
- Wait until the egg whites are mostly set before flipping to help keep the egg centered inside the bread.
- Covering the pan briefly helps the egg whites cook faster without overbrowning the toast.
- Toast the cut-out bread circle in the pan and serve it alongside for dipping into the yolk.
- Add shredded cheese before flipping, or melt cheddar, gruyère, or mozzarella on top during the last minute of cooking.
- Sprinkle with chili flakes, paprika, or fresh herbs.
- Use sandwich bread, brioche, or whole grain bread for different textures and flavors.
- Spread a spoonful of pesto in the pan before adding the bread for extra basil and garlic flavor.
- Top with sliced avocado, chili crisp, and a squeeze of lime juice.
- Serve with avocado, tomatoes, or breakfast sausage on the side.
- Serve with tea, coffee, fresh fruit, or a simple green salad for a light breakfast or brunch.
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Nutrition:
Calories: 287 kcal | Carbohydrates: 34 g | Protein: 13 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.2 g | Cholesterol: 179 mg | Sodium: 493 mg | Potassium: 137 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 413 IU | Calcium: 60 mg | Iron: 3 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Eggs
WHY WE LOVE IT
Eggs turn a humble slice of bread into a warm, deeply satisfying breakfast with the perfect contrast of textures. Cooking the egg directly inside the toast creates beautifully crispy edges and a rich, velvety center in just one pan.
A LITTLE STORY
This nostalgic dish has comforted home kitchens for generations under playful names like Egg in a Basket and One-Eyed Jack. Its simple combination of pantry staples made it an instant classic that remains a favorite weekend morning tradition.
DID YOU KNOW?
The bread cutout from the center is traditionally toasted right alongside the egg in the buttery skillet. This golden circle is intentionally saved by insiders to act as the ultimate edible spoon for dipping into the runny yolk.