Hole in the Bread

Some recipes carry more than flavor—they carry stories. For me, Hole in the Bread is one of those dishes. I was just a kid when I first had it, probably five or six, but I remember it vividly. My grandmother had flown in from Detroit to visit us in Southern California, and one morning she insisted we make Hole in the Bread for breakfast. I’d never seen anything like it: a slice of bread with a perfect hole cut in the center, a whole egg cracked into it, sizzling in the pan. She made it with my mom, and that morning, breakfast felt like an event.

From that day on, Hole in the Bread became a staple in our home. It wasn’t fancy—just bread, an egg, and butter—but it felt special every time. My grandmother, who came from a Polish background, brought it with her as part of the quiet tradition so many home cooks carry across generations. My mom continued the tradition, and now I make it for my own family. The method hasn’t changed much, though I always use real butter (never margarine), and once in a while, I dip the bread in a quick egg custard—kind of like a French toast version. It’s just as easy, maybe even easier, and gives the dish a slightly different richness that’s fun to change up now and then.

Whether you’ve known this dish as Hole in the Bread, Egg in a Hole, Toad in a Hole, or something else entirely, I hope you’ll enjoy this simple recipe as much as we have. For me, it’s more than breakfast—it’s a reminder that the best meals don’t need to be complicated to be meaningful.

What Is Hole in the Bread?

At its core, Hole in the Bread is exactly what it sounds like: a slice of bread with a hole cut into the center, pan-fried with a whole egg cooked inside. The bread gets golden and crisp, the egg sets to your liking (runny or firm, your call), and the result is one of the simplest, most satisfying breakfasts you can make with just a few ingredients.

This humble dish has made its way into countless kitchens over the years, often under different names. You might know it as Egg in a Hole, Toad in a Hole, One-Eyed Jack, or Egg in a Basket—there are dozens of regional and family variations. But no matter what it’s called, the idea is the same: a comforting, no-fuss meal that’s easy enough for kids to help make and nostalgic enough to stay on the menu for decades.

Do you call it something different in your family? I’d love to hear what name you grew up with—feel free to share it in the comments below.

Why I Think You’ll Love This Recipe

• Quick and Easy – Just a slice of bread, an egg, and a bit of butter—breakfast is on the table in minutes.
• Minimal Ingredients, Maximum Comfort – It’s the kind of recipe that feels like a warm hug, using staples you probably already have.
• Kid-Friendly and Nostalgic – Whether you’re making it for little ones or reminiscing about your own childhood, this one never gets old.
• Customizable to Your Taste – Fry the egg soft or firm, toast the bread light or dark—it’s flexible and forgiving.
• Optional French Toast Twist – For an easy variation, dip the bread in custard before frying for a golden, slightly sweet upgrade.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients for Hole in the Bread

• Sliced bread – Wheat bread is my go-to, but white, sourdough, or any sturdy sandwich bread will work well.
• Eggs – I use large eggs, one per slice, cooked to your preferred doneness.
• Butter – Real butter is essential for flavor and golden browning; I prefer melting it and brushing it onto the bread with a pastry brush. (Spreading softened butter directly on the bread is also an option.)
• Salt and pepper – A pinch of each brings out the egg’s flavor.

For the French Toast Variation (Optional)

• Eggs – Whisked to make a custard base for dipping the bread.
• Milk or cream – Adds richness and softens the bread as it cooks.
• Optional: cinnamon, nutmeg, or sugar – Just a touch if you want to add a subtle sweet note.

A Note About the Hole Cutter

Over the years, I tried everything to find the perfect cutter for this recipe—mugs, biscuit cutters, cookie stamps, you name it. Nothing ever felt quite right. Then one day, during a lazy drive with my wife, we stopped at a small country fair. Tucked away in one of the booths was a set of old-fashioned child drinking cups—just over 2½ inches across. One look, and I knew: this was the one. That little cup now sits proudly at the top of my baking cabinet and only comes down when it’s time to make Hole in the Bread. Funny how the perfect tool finds you when you’re not even looking.

How to Make Hole in the Bread

• Melt the butter
  Start by melting a stick of butter in a small saucepan or microwave-safe dish. Keep a close eye on it—you want it fully melted but not too hot. You’ll use this for brushing the bread.

• Preheat your skillet or griddle
  While the butter melts, turn on your electric skillet or griddle and set it to medium heat (around 325°F). A frying pan on the stovetop works just as well—just let it preheat thoroughly before you start cooking.

• Cut the holes in the bread
  As the skillet heats and the butter finishes melting, cut a hole in the center of each bread slice using a small round cutter or cup (mine is just over 2½ inches and works perfectly). Give the cutter a gentle twist to lift the center cleanly—save those cut-outs!

• Brush the bread—and the holes—with butter
  Use a pastry brush to coat both sides of each bread slice with the melted butter, including the cut-out centers. Brushing gives you even coverage and less mess than spreading cold butter.

• Place everything onto the skillet
  I spray the skillet with non-stick spray, then lay the buttered slices onto the hot skillet, and place the buttered cut-out circles on the skillet alongside them. The holes toast up beautifully—crispy on the outside, soft on the inside. Around here, no one wants breakfast without the holes.

• Add a pat of butter to the center
  Drop a small pat of butter directly into the hole of each bread slice to prepare the space for the egg.

• Crack the eggs
  Carefully crack one large egg into the hole of each slice. If you prefer your egg over-hard or don’t want a runny yolk, gently break the yolk at this stage with the edge of your spatula or a fork.

• Cook and flip
  Let the bread cook until the underside is golden and the egg begins to set. Use a spatula to carefully flip each slice and continue cooking until the egg reaches your desired doneness. Flip the holes as well so they toast evenly.

• Serve warm
  Remove everything from the skillet and serve immediately. Add a pinch of salt and pepper to taste—and don’t forget to include those buttery, golden holes on the plate.

French Toast Variation

If you’d like to try the custard-dipped version, the steps are nearly identical—with just a slight adjustment up front:

• Make the custard – In a shallow bowl, whisk together eggs and milk (or cream) to make a simple custard base. Add a pinch of cinnamon, nutmeg, or sugar if you want a touch of warmth and sweetness.

• Dip the bread (and the holes) – Lightly dip both sides of each bread slice and the cut-out centers into the custard. Don’t soak them—just a quick dip to coat.

• Skip the butter brushing step – Since the bread is dipped in custard, you don’t need to brush it with melted butter. Instead, make sure your skillet or griddle is preheated and lightly greased with butter or oil.

• Cook as usual – Place the custard-coated bread and holes onto the hot skillet. Add a small pat of butter to the center of each hole, then crack in the eggs and continue following the original steps for flipping and cooking.

This version has a slightly richer texture with a hint of sweetness—like French toast and Hole in the Bread combined. It’s a fun twist when you want something just a little different.

Serving Suggestions

Hole in the Bread is simple enough to stand on its own, but it also makes a great centerpiece for a more complete breakfast or brunch. Here are a few ways to round out the meal:

• Bacon or Sausage – Classic breakfast companions that pair well with the richness of the egg and buttery toast.

• Roasted Potatoes – Yukon golds, especially when roasted until golden and crisp, make a hearty, satisfying side.

• Fresh Fruit – A handful of berries or orange segments adds brightness and balance to the plate.

• A Drizzle of Maple Syrup – Especially with the French toast variation, just a light drizzle can bridge sweet and savory beautifully.

• Toasted Holes with Jam or Butter – Those little circles make the perfect bonus bite—try them with a dab of butter or fruit preserves on the side.

If There Are Leftovers (I Doubt It!)

Hole in the Bread is best enjoyed fresh from the skillet, when the bread is crisp and the egg is just the way you like it. Leftovers don’t reheat especially well—the bread softens and the egg can become rubbery—so I recommend making only what you plan to serve right away.

That said, I’ve rarely had to worry about leftovers. Something about the buttery toast and warm egg has a way of disappearing quickly.

Hole in the Bread

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A classic breakfast favorite that’s equal parts playful and satisfying. ‘Hole in the Bread’—also known as egg in a hole—is made with just bread, butter, and eggs, but delivers big comfort. Whether you keep it simple or go all in with a quick French toast twist, it’s a breakfast worth waking up for.

• Author: Foodienoise
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 (2-slice) servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

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• 8 slices whole wheat bread (or other sturdy bread)
• 8 large eggs
• 1 stick (8 tablespoons) unsalted butter, plus more if needed

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Instructions

1. Melt the butter in a small saucepan or microwave-safe dish and set aside.
2. Using a round cup or cutter (about 2½ inches wide), cut a hole in the center of each bread slice. Keep the cut-out centers—you’ll cook those too.
3. Preheat an electric skillet to 300°F or set a nonstick skillet over medium-low heat.
4. Brush both sides of the bread slices and their centers generously with the melted butter.
5. Add as many slices (and their cut-out centers) to the skillet as will fit comfortably without crowding.
6. Place a small pat of butter into each hole. Crack one egg into each hole and cook slowly until the egg begins to set and the bread is golden brown on the bottom, about 3–4 minutes.
7. Carefully flip each slice and cook the other side until the egg is done to your liking, 1–2 minutes for runny yolks, longer for fully set.
8. Repeat with the remaining bread, eggs, and butter.
9. Serve warm, with the crispy centers on the side.

Equipment

child drinking cups

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Notes

1. Timing is key for steps 4–7. Because the bread hits a hot skillet before the egg is added, work quickly to add the butter pat and crack in the egg. This ensures the egg begins setting before the bread overcooks. When flipping, use extra care—eggs may pull away slightly from the bread if not fully set.
2. For a firmer, fully cooked center, you can gently break the yolk right after adding the egg. This helps it cook through more evenly and avoids any runny center when flipped.