A nostalgic breakfast that never gets old — also known as Egg in a Hole or Toad in a Hole.
This is one of the first things I ever learned how to cook, from my very first cookbook: Kids Cooking: A Very Slightly Messy Manual. It’s easy, a little fun, and still one of my go-to meals when I want something quick but satisfying.
Ingredients
- 4 pieces of toast (sourdough is a top option)
- 4 Eggs
- *I can’t believe it’s not butter (or oil of choice)
Instructions
1. Cut the frame
Use a drinking glass or mason jar to cut a hole in the center of each slice of bread.
2. Warm the pan
Heat a pan over medium heat and add a little butter* or oil.
3. Toast one side
Place the bread in the pan and cook until one side is lightly toasted, then flip.
4. Add the egg
Crack an egg into the center of each slice, keeping the whites inside the hole as much as possible. Let cook until the whites begin to set.
5. Flip and finish
Flip carefully and cook to your preferred doneness. Plate and serve.
Easy Sides
- Fresh fruit with a drizzle of honey
- Crispy bacon (pre-cooked is a great time saver)
- Breakfast sausage or chicken sausage links
- Hash browns or crispy breakfast potatoes
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