Confession time: I don’t like breakfast food. I find it to be either too heavy or too sweet for early in the morning. Give me toast and tea anyday. That said, when I first went to The Friendly Toast in Cambridge my mind was changed (a little bit). I found a breakfast item I really love: Eggs in a Hole. Buttery toast paired with a creamy, runny yolk? Oh come on now.
I’ve never made Eggs in a Hole at home (why bother when The Friendly Toast is 5 minutes from my house?) but this weekend I gave it a try. This isn’t exactly a recipe blog, more like a technique guide. Enjoy!
Bread is the underdog with Eggs in a Hole. It should be hearty but light, crispy, and buttery.
Buttering both sides and crisping them before adding the eggs is essential.
I mean, how can you argue with this?
To cut the hole in the bread I used a medium sized cutter from my round cutter set.
It really couldn’t be easier – insert the cutter and give it a good twist. Don’t even think about tossing that toasty, buttery inner circle. Just go ahead an munch on that while you cook the eggs.
The eggs go right in the hole and cook over medium heat for a few minutes. While you wait go ahead and salt and pepper the eggs.
When the bottom of the eggs have firmed up, it’s time to flip. Do this gently! For a runny egg (the best way to enjoy Eggs in a Hole), cook the other side only for a minute or so.
Serve up with bacon and tea. Good morning to you!
Break the yolk and mop it up with the toast. Perfection.