Baked Egg in a Hole/Basket

Baked Egg in  a Hole

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.

Baked Egg in a Hole/Basket

Recipe Type: Breakfast
Cuisine: American
Author: Q&DK
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: Makes 4
  • 2 tbsp. butter
  • 4 slices bread (I prefer hearty, whole grain bread)
  • 4 large eggs
  • S/P
  1. 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.
  2. 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.
  3. 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.
Parchment paper makes clean-up a snap.
Parchment paper makes clean-up a snap.