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Classic Egg-in-a-Hole Recipe

This throwback egg-in-a-hole recipe is one that even the pickiest eaters will adore.

Classic Egg-in-a-Hole Recipe

If ever there was a classic recipe, this is it. It’s simple and filling enough that your confirmed bachelor uncle makes it for breakfast, and it’s somehow also cute enough that June Cleaver might serve it to Wally and the Beaver before school.

And I know what you’re thinking: Do I really need a recipe for egg-in-a-hole? No. No you don’t. You add some butter to your favorite iron skillet, use a drinking glass to cut a hole in your bread, toss it into the pan, then crack an egg in there. So why, then, is there a recipe for this? Mostly to remind you how much you love this breakfast. Because despite how easy and tasty and comforting this dish is, when is the last time you made it?

This poor breakfast dish doesn’t get the attention it deserves. It’s not much more time-consuming than pouring a bowl of cereal. Besides, breakfast cereals don’t come with free toys or prizes anymore, so they aren’t nearly as much fun. Getting a double yolk in your egg, though? That’s something to share with the kids, and the dog will certainly do her best to get a taste, too.

I should probably address one more bit of trivia. I know some of us may refer to this not as an egg-in-a-hole but as a toad-in-a-hole. You might be interested to know that toad-in-a-hole is also a beloved English dish, but it’s much different than this egg and bread version.

The English toad-in-a-hole is a dish of savory baked sausages cooked in a Yorkshire pudding. And just to make things more interesting, a Yorkshire pudding isn’t at all like the sweet dessert puddings of the United States. Yorkshire pudding is more of a savory custard made with eggs, flour, and milk.

Enough of that, though. Time to go make an egg-in-a-hole and enjoy a cup of coffee!

Classic Egg-in-a-Hole Recipe

Classic Egg-in-a-Hole Recipe

This throwback egg-in-a-hole recipe is one that even the pickiest eaters will adore.

  • Author: Addie Gundry
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast


  • 1 thick slice of bread
  • 1 tablespoon unsalted butter
  • 1 large egg
  • Kosher salt and freshly ground black pepper


  1. Using a biscuit cutter or can, cut a hole in the center of the bread and set aside.
    2. In a cast-iron or nonstick skillet, melt the butter over medium-low heat.
    3. When the butter has melted, place the bread in the skillet with the smaller bread circle next to it.
    4. Crack the egg directly in the hole of the bread.
    5. Cook for 30 seconds or a bit longer before flipping over.
    6. Sprinkle with salt and pepper, then flip and salt and pepper again. Turn the bread circle to brown the second side as well.
    7. Cook until the bread is golden and the egg yolk starts to set up but is still soft. Try not to break the yolk.
    8. Carefully transfer to a plate and serve with the cut-out piece of bread to dip into the yolk.

Have you tried this recipe or variations of it? What comments would you add?


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