This cozy Eggs in Holes recipe is made with sourdough bread, rich Gruyère cheese, fresh parsley, and a hint of cayenne and nutmeg for warmth. The result is a savory, hearty, and satisfying breakfast that elevates simple ingredients. Perfect for a weekend brunch or a special treat, this recipe creates enough for a family of four.
Eggs in Holes Ingredients
- 4 slices of sourdough (or any robust bread)
- 2 tbsp olive oil
- 15g butter
- 4 eggs
- 2 tbsp finely chopped parsley
- Pinch of cayenne pepper
- A grating of nutmeg
- 75g Gruyère or any hard cheese, grated
- Salt and black pepper
How To Make Eggs in Holes
- Cut the holes in the bread: Take the slices of sourdough and, using a 6–7cm cookie cutter, cut a round in the middle of each slice. Set the round centers aside—you can use them for croutons or breadcrumbs later.
- Fry the first side: Heat a large frying pan and add one tablespoon of the olive oil. When the oil is hot, add the slices of bread and fry them on one side only until golden brown.
- Add fat and flip: Remove the bread from the pan. Then, add the remaining olive oil and the butter. When the butter has foamed up, put the bread slices back into the pan, with the fried side facing up. Note: You may need to cook in batches depending on the size of your pan.
- Add the eggs and seasonings: Break the eggs one at a time into a small ramekin and carefully drop one egg into each bread hole. Season the eggs with a little salt and pepper.
- Sprinkle the toppings: Sprinkle half of the parsley over the eggs, along with a pinch of cayenne and a grating of nutmeg. Finally, add the grated cheese evenly over the bread and egg.
- Cover and cook: Put a cloche (a large saucepan lid works well) over the pan and cook over a low-medium heat for 2–3 minutes until the egg whites are fully set and the cheese is melted and bubbly.
- Serve or brown the cheese: You can serve the dish as is, or you can carefully flip the slices over for about 30 seconds to brown the cheese slightly and create a few crisp edges. Garnish with the remaining parsley and a little extra nutmeg and cayenne if you like.
Recipe Tips
- Use a Robust Bread: Sourdough or a similar sturdy bread is best because it holds its shape well. Thin, soft bread might fall apart when you cut the hole and add the egg.
- Don’t Waste the Center Pieces: The little bread rounds you cut out are delicious! Fry them alongside the main slices or use them to dip into the runny egg yolk when you serve the final dish.
- Cover the Pan for Even Cooking: Using a lid or cloche traps the heat and steam, which helps the top of the egg white cook and set without having to overcook the bottom. This ensures a perfect, runny yolk.
- Cook in Batches if Needed: Do not overcrowd your pan. Cooking too many slices at once will lower the temperature and lead to soggy bread instead of a crisp, golden crust.
What To Serve With Eggs in Holes
This savory breakfast is a complete meal on its own, but it pairs beautifully with bright, fresh sides. Serve it alongside a simple green salad with a light vinaigrette to cut through the richness of the cheese. Crisp strips of bacon or a side of savory sausage make a great accompaniment. For a fresh element, add a bowl of sliced avocado or grapefruit segments. A side of perfectly roasted breakfast potatoes is also a classic, filling choice.
How To Store Eggs in Holes Leftovers
- Refrigerate: While best served fresh, you can store cooked Eggs in Holes in an airtight container for up to 2 days. Reheat gently in a toaster oven or skillet for best results.
- Freeze: Freezing is not recommended for this dish. The texture of the egg will change significantly upon thawing and reheating, becoming rubbery.
Eggs in Holes Nutrition Facts
- Calories: 285 kcal
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 185mg
- Sodium: 400mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 12g
Frequently Asked Questions
- Can I use a different type of cheese? Absolutely. Gruyère is known for its nutty flavor and excellent melting qualities, but you can substitute it with other hard cheeses. Good options include sharp white cheddar, Swiss, or even a nice aged provolone. Just make sure the cheese is one that melts smoothly.
- What is the best way to get a perfectly runny yolk? The key is to cover the pan to cook the egg white on top while keeping the heat low. Keep the egg in the pan until the white is just opaque and set, but the yolk is still wobbling slightly. This should take about 2-3 minutes under a cloche.
- I don’t have a cookie cutter. What can I use? Don’t worry! You can use the rim of a small drinking glass, a canning jar lid, or even a clean tuna can that has been opened on both ends. Just press it down firmly to cut the hole.
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Hairy Bikers Eggs In Holes Recipe
Description
This cozy Eggs in Holes recipe elevates simple eggy bread into a hearty, savory breakfast. Sourdough bread is pan-fried with olive oil and butter, then filled with an egg, Gruyère cheese, fresh parsley, and a pinch of warming cayenne and nutmeg. It’s the perfect weekend brunch treat.
Ingredients
Instructions
- Cut the holes: Use a 6–7cm cookie cutter to cut rounds in the middle of each sourdough slice.
- Fry one side: Heat 1 tbsp olive oil in a pan, then fry bread slices on one side until golden. Remove.
- Add egg and seasonings: Add remaining oil and butter. Return bread to pan (fried side up). Crack an egg into each hole. Season with salt, pepper, parsley, cayenne, nutmeg, and cheese.
- Cover and cook: Cover the pan with a lid and cook on low-medium for 2–3 minutes until egg white is set and cheese is melted. Serve immediately.
