Egg in a Hole

4 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Egg in a Hole is a delicious piece of buttery, toasty bread with a piece cut out of the center for an egg. Perfect for a savory breakfast or brunch.

Egg in a Hole, or toad in a hole, is a classic Breakfast Recipe that’s easy and quick to make. Enjoy it with a cup of coffee and easy breakfast sides like Hashbrowns and Fruit Salad.

Egg in a Hole sliced open with runny egg on plate


Egg in a Hole is the perfect way to enjoy eggs and toast in a more fun and adorable way. Instead of just serving the fried eggs over a piece of toast, you cut a hole in the center of the bread and fry the egg directly inside of it. The runny yolk breaks open as you eat and soaks beautifully into the buttery toast. They’re the perfect start to your morning with protein, filling bread, and lots of delicious flavors.

Egg in a Hole bread with circle cutter before and after removing circle

Egg in a hole is usually made with simple White Bread, but you can make it with wheat bread, whole grain bread or any other bread you happen to have in the house. Or, if you like mixing savory and sweet, serve it up in a sweet quick bread like Cinnamon Swirl Bread. Just cut a hole in the center, toast it up, and enjoy!



  • Bread: To easily cut a hole in the center of each slice of bread, use a biscuit cutter or cookie cutter. This is a great way to make nice even sized circles. Add butter to a skillet over medium heat. Once the butter has melted add the slice of bread and cook for 2 minutes. 
  • Eggs: Crack an egg into the center of the bread. Cook for 2 minutes, and then carefully flip the bread. Make sure you get your spatula completely under the bread to not break the egg when you flip it. Season with salt and pepper and cook for another minute. Once the bread is golden brown, the whites are cooked, and the yolk is at your preferred doneness take it from the pan and serve. 
  • Finish: Repeat the same steps on the other 3 slices of bread. You can also cook them all at the same time on a griddle so that they’re all ready at the same time.

Egg in a Hole in frying pan


  • Bread: You can try different kinds of bread for this recipe like wheat bread, whole grain bread, sourdough, rye bread, or brioche.
  • Add-ons: Try adding slices of tomato, spinach, or bell peppers to your toast. You could also spread some mashed avocado on the bread to make avocado toast with egg. 
  • Spicy: You can add a bit of heat and flavor to the recipe by adding hot sauce to the top of the eggs. You could also use cayenne pepper instead. 
  • Seasonings: You can also add different seasonings to your eggs along with the salt and pepper. Try out dried or fresh thyme, dill, garlic, parsley, oregano, or paprika. 
  • Meat: You can also serve classic breakfast meats over the bread and egg combo. Try cooking up some bacon, sausage, or ham steak. Either serve the meat on the side of the Egg in a Hole or put the meat over the top. You could also sprinkle cooked bacon bits into the egg before it’s cooked so that the eggs cook around the bacon. 



  • Serve: Don’t leave your cooked eggs at room temperature for more than 2 hours. 
  • Store: Unfortunately this breakfast is best served fresh. The yolk will most likely break if you try to store it and just make a mess. If you have any leftovers, you’d be better off just tossing them.

Egg in a Hole on plate

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Egg in a Hole

Egg in a Hole is a delicious piece of buttery, toasty bread with a piece cut out of the center for an egg. Perfect for a savory breakfast or brunch.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 4 slices sandwich bread
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Cut a 2-inch circle out of the middle of the slices of bread with a biscuit or cookie cutter.
  • Add butter to a large skillet on medium-high heat.
  • Add bread and cook for 2 minutes.
  • Break an egg into each hole and cook for 2 minutes.
  • Flip bread carefully, season with salt and pepper, and cook for 1 more minute.


Calories: 188kcal | Carbohydrates: 13g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 340mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Calcium: 93mg | Iron: 2mg

Egg in a Hole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I learned this recipe back in Home Economics. It was called “Egg in Frame” back then, same recipe. I still make this!