egg-in-the-hole
making every pioneer woman recipe: part 20. in the morning. i am unfortunately allergic to eggs but my husband loved these. easy to make. make sure to throw in the holes that you cut out into the pan. that makes it nice to dip in the egg.
ingredients:
Sliced bread (such as white, whole wheat, sourdough)
Butter
Large eggs
Salt
Black pepper
instructions:
1. Begin with a simple piece of sandwich bread: white, wheat, rye, pumpernickel, or homemade. Anything will do! With a biscuit cutter or drinking glass, cut a hole in the center of the bread.
2. Heat 2 to 3 tablespoons butter in a skillet over medium-low heat, then place the bread in the skillet and allow it to soak up the butter.
3. After 1 minute, crack a large egg into the hole. Hence the name “egg-in-the-hole.” I just love it when things in my life make sense!
4. Sprinkle with salt and pepper and cook for another minute. Throw another tablespoon of butter into the pan, just for kicks.
5. With a spatula, flip to the other side. Move the bread around in the skillet a bit, allowing it to soak in the butter.
6. Sprinkle with salt and pepper and cook on the second side until the egg is the desired doneness. I love the outer edges of the yolk to be barely set, with the center runny.
Egg-in-the-hole is one of those nostalgic breakfasts that combines simplicity with comfort in every bite. Over time, I've found it to be incredibly versatile—not just in the type of bread you use but also in how you cook and enjoy it. Using a sturdy or artisanal bread like sourdough or rye adds extra flavor and texture, and you can even toast the 'cut-out' bread separately to dip in the buttery egg yolk, which my family absolutely loves. Personally, I prefer cooking it on medium-low heat to ensure the egg white cooks fully without browning the bread too much. Adding an extra pat of butter mid-cooking makes the bread rich and helps it soak up more flavor. Seasoning with a pinch of salt and freshly cracked black pepper is just enough, though some like to sprinkle a bit of smoked paprika or even a dash of hot sauce for a spicy kick. For those who might share a similar allergy situation as mentioned—being allergic to eggs—I have experimented with egg substitutes. While the traditional egg flavor is hard to replicate, using things like tofu scramble or chickpea batter in the bread hole can create interesting alternatives. Another tip is to prepare the bread cut-outs as crispy croutons for salads if you want to avoid eggs entirely. This recipe is a perfect quick breakfast or brunch idea, especially when paired with fresh fruit or sautéed greens. It’s a fun way to bring a bit of country-style charm into your kitchen without complicated steps. Make sure to save the little bread holes—they are the real hidden gem for dipping and extra crunch!
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