Growing up, I’m pretty sure eggs in a hole (or a basket, or bull’s eye eggs … ) was my favorite breakfast. As an adult I still love this breakfast, but I like it even more now that I do it in the oven, rather than a skillet. We always had these fried in a skillet, which I think is more difficult to do because you can’t do more than a few at a time, and it is easy to burn the toast if you don’t cook at the right temperature. Now I can make a large batch of these easy-peasy in the oven and they all come out hot (at the same time) and perfectly crisp. Add some bacon, sliced tomatoes, and hot coffee and I am one happy girl.
- 2 tbsp. butter
- 4 slices bread (I prefer hearty, whole grain bread)
- 4 large eggs
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. Using about 1/2 tbsp. per slice of bread, butter both sides of the bread completely. Using a small biscuit cutter, cookie cutter, or a knife carefully cut out a circle from the center of each slice of bread.
- Arrange the slices and the cut out rounds on the parchment-lined baking sheet. Place in oven and cook about 5 minutes until the bread begins to look golden and crisp. Remove from the oven and flip bread and rounds.
- Carefully crack one egg into the center of each slice of bread. Season with S/P and return to the oven. Cook about 10 minutes, rotating halfway through, until the whites are cooked and the yolks are still runny. Serve immediately.