Classic Egg-in-a-Hole (Toad in the Hole)

Classic Egg-in-a-Hole (Toad in the Hole) ingredients

• 2 count large eggs
• 2 count sturdy bread slices (e.g., sourdough or challah)
• 2 tsp unsalted butter
• 0.25 tsp salt
• 0.125 tsp black pepper

How to make Classic Egg-in-a-Hole (Toad in the Hole)

1. Using a round cookie cutter, the rim of a drinking glass, or a knife, cut a 2-3 inch diameter hole in the center of each of the 2 sturdy bread slices. Reserve the cutout bread circles, as these can be toasted alongside the main pieces.
2. Melt 1 teaspoon of unsalted butter in a non-stick skillet over medium heat, ensuring it coats the bottom of the pan evenly as it sizzles.
3. Place one slice of bread with the hole into the melted butter in the skillet. Cook for 2-3 minutes, until the bottom side of the bread is golden brown and toasted.
4. Flip the toasted bread slice over to the uncooked side. Immediately crack one large egg directly into the hole in the center of the bread. Season the egg lightly with 1/8 teaspoon of salt and 1/16 teaspoon of black pepper.
5. If desired, place the reserved bread cutout next to the main bread slice in the skillet to toast alongside it and create a bonus mini toast.
6. Cover the skillet with a lid to trap steam and help the top of the egg cook through. Cook for another 3-5 minutes, or until the egg white is fully set and the yolk reaches your desired doneness (runny, jammy, or firm).
7. Carefully remove the egg-in-a-hole and toasted cutout (if using) from the skillet and transfer to a serving plate. Repeat the entire process with the remaining butter, bread slice, and egg for the second serving.
8. Serve immediately, perhaps with a sprinkle of additional salt and pepper or a dash of your favorite hot sauce.

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