Hairy Bikers Eggs In Holes Recipe

This cheesy egg in a hole recipe is made with sourdough bread, Gruyère, fresh parsley, cayenne and nutmeg. You get crisp, golden toast with a perfectly runny yolk and melted cheese in every bite. Serves 4 in just 15 minutes.

I make this every weekend when I want something a bit more special than plain toast. Si King’s version with Gruyère and spices turns a simple breakfast into a proper treat.

What Is Egg in a Hole?

Egg in a hole is a fried bread and egg dish that goes by many names. You might know it as egg in a basket, bull’s eye eggs, one-eyed jack or toad in the hole (in parts of America). In Britain, toad in the hole is a completely different dish made with sausages baked in Yorkshire pudding batter.

The Hairy Bikers’ version stands out from the classic. Si King adds Gruyère, cayenne and nutmeg to the sourdough base. It gives the dish a rich, savoury kick that most egg in a hole recipes simply don’t have.

Egg in a Hole 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 Egg in a Hole

1. Cut the holes: Use a 6–7cm round cutter to cut circles from the centre of each sourdough slice. Set the rounds aside to fry as soldiers or snacks.
2. Fry one side: Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the bread slices and fry on one side only until golden. Remove from the pan.
3. Add fat and flip: Add the remaining olive oil and butter to the pan. When the butter foams, return the bread fried-side up. Cook in batches if your pan is too small.
4. Drop in the eggs: Break each egg into a ramekin, then slide one into each hole. Season with salt and pepper.
5. Add toppings: Sprinkle half the parsley over the eggs, followed by a pinch of cayenne, a grating of nutmeg and the grated Gruyère.
6. Cover and cook: Place a lid or cloche over the pan. Cook on low-medium heat for 2–3 minutes until the whites are set and the cheese is melted and bubbly.
7. Finish and serve: Serve straight away, or flip briefly to crisp the cheese. Garnish with remaining parsley, a touch more nutmeg and cayenne.

What Are the Best Tips for Egg in a Hole?

• Use sturdy bread: Sourdough holds its shape best when you cut the hole and fry it. Thin, soft bread tends to fall apart or go soggy.
• Fry the bread cutouts too: Those little rounds are perfect for dipping into the runny yolk. Fry them alongside the main slices until golden.
• Cover the pan: A lid or cloche traps steam, which sets the top of the egg white without overcooking the yolk underneath.
• Cook in batches: Overcrowding drops the pan temperature and gives you soggy bread instead of a crisp, golden crust.
• Try different breads: Thick-cut white, brioche or wholemeal all work well. The key is a slice thick enough to hold the egg without it running through.
• Make a batch in the oven: For a crowd, place cut bread on a lined baking tray, crack eggs into the holes, add toppings and bake at 200°C (180°C Fan / Gas Mark 6) for 8–10 minutes.

What Goes Well With This Breakfast?

This egg in a hole is filling enough on its own, but a few sides make it even better. A simple green salad with a light vinaigrette cuts through the richness of the Gruyère. Crisp bacon or good sausages are a natural pairing for a full brunch spread.

For something lighter, try sliced avocado or grilled tomatoes alongside. If you enjoy egg dishes, the Argentinian scrambled eggs make a great alternative. The egg and bacon pie is perfect when you want something more substantial.

How Should You Store Leftovers?

Egg in a hole is best served straight from the pan. The bread loses its crispness quickly and the egg yolk sets as it cools. If you do have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat in a hot frying pan to restore some crispness.

Freezing is not recommended. The egg turns rubbery when thawed and the bread goes soft.

Nutrition Facts

• Calories: 285 kcal
• Total Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 185mg
• Sodium: 400mg
• Total Carbohydrate: 21g
• Dietary Fibre: 1g
• Sugars: 1g
• Protein: 12g

Frequently Asked Questions

Can I use a different type of cheese? Yes, mature Cheddar, Swiss or aged provolone all work well. Just choose a cheese that melts smoothly.

How does the Hairy Bikers egg in a hole compare to the classic version? Most recipes use plain buttered white bread with just salt and pepper. Si King’s version adds Gruyère, cayenne and nutmeg to sourdough, making it richer and more flavourful.

I don’t have a round cutter, what can I use? The rim of a small glass, a canning jar lid or even an empty tin opened at both ends all work perfectly.

What is the difference between egg in a hole and toad in the hole? In America, “toad in the hole” sometimes means egg in bread, but in Britain it is sausages baked in Yorkshire pudding batter. The two dishes share a name but have nothing else in common.

How do you stop the egg running out of the hole? Use thick bread and cut a hole no wider than 7cm. Crack the egg into a ramekin first, then slide it gently into the centre of the hole.

Try More Recipes:

• Hairy Bikers Stottie Recipe
• Hairy Bikers Egg and Bacon Pie Recipe
• Hairy Bikers Focaccia Bread Recipe

Hairy Bikers Egg in a Hole Recipe

Author: Alex Saidani Cooking Method:Pan-Fry Cuisine:British Courses:Breakfast Brunch

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:4 servingsCalories:285 kcalCooking Temp: CEstimated Cost: $ Best Season:Summer

Description

Si King’s cheesy egg in a hole with sourdough, Gruyère, cayenne and nutmeg. Crisp, golden toast with a runny yolk and melted cheese. A savoury breakfast for four, ready in 15 minutes.

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

Instructions

1. Cut the holes: Use a 6–7cm round cutter to cut circles from the centre of each sourdough slice. Set the rounds aside to fry as soldiers or snacks.
   
2. Fry one side: Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the bread slices and fry on one side only until golden. Remove from the pan.
   
3. Add fat and flip: Add the remaining olive oil and butter to the pan. When the butter foams, return the bread fried-side up. Cook in batches if your pan is too small.
   
4. Drop in the eggs: Break each egg into a ramekin, then slide one into each hole. Season with salt and pepper.
   
5. Add toppings: Sprinkle half the parsley over the eggs, followed by a pinch of cayenne, a grating of nutmeg and the grated Gruyère.
   
6. Cover and cook: Place a lid or cloche over the pan. Cook on low-medium heat for 2–3 minutes until the whites are set and the cheese is melted and bubbly.
   
7. Finish and serve: Serve straight away, or flip briefly to crisp the cheese. Garnish with remaining parsley, a touch more nutmeg and cayenne.