Breakfast / Eggs

Egg in a Hole

An egg INSIDE a piece of toast. Say what?

Today’s post is hardly groundbreaking. The Internet isn’t going to explode because of this one. Simply, it’s just something I’ve never been able to do, some tips on how to do it and a pretty nice looking picture.

An egg in a hole is just an egg fried in the center of a piece of bread, but it’s taken me almost 20 attempts to pull it off. Even after taking this picture, I did another for myself, and it looked like I’d finished the egg with a pancake, so this one is a pretty big deal.


Serves 1

1 egg
1 piece of 1/2 – 1 inch good quality bread
salt and pepper

I say good quality bread because if you use something like store-bought, flimsy white bread, it’s going to soak cup the egg quickly or maybe even fall apart, Also, it might just look like shit. Don’t argue with me. Just get some good bread. Good bread is the best. I used a fresh Jewish marble rye. The texture of the bread was thick enough, and the slice was perfectly flat, so no egg white managed to escape. A thinner slice of bread might result in the egg overflowing, and a thicker slice could make the hole too deep.

Start by punching out the hole in your bread. I used a crab cake ring, which only costs a few dollars and works great for making crab cakes (duh), sliders or even just fancy, restaurant quality presentations. If you don’t want or have a ring, you can use a small glass. Press the ring or glass into the center of your bread, then carefully remove the cut out portion. Save it for croutons, eat it, do whatever you want.

Heat some butter in  a small pan over medium. Once it’s melted, add the bread and let it start to brown on both side. When the bread is halfway cooked and has some firmness to it, add your egg. Season it, and allow it to almost completely cook, as you would a sunny-side up egg. When the egg is almost done, carefully flip the toast and egg over and cook for about 30 seconds.



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