This recipe is a quick and easy breakfast recipe that can be enjoyed any time of day. Get creative and use different cookie cutter shapes to make your breakfast even more fun. This recipe is extra tasty with melted cheese and diced chives.


Lightly butter both sides of each slice of bread.

Cut a circle from centres of bread using round cookie cutter or drinking glass approximately 2 1/2 inches (6 cm) in diameter. Bread circle can be cooked along with rest of bread to be used as egg dippers.

Heat skillet over medium heat. Place bread in skillet and toast one side of bread for 4 minutes. Flip bread over and break an egg into each hole in bread, being careful not to break the yolk. Season with salt and pepper. After 3 minutes of cooking, sprinkle cheese over the edges of the bread. Cook slowly until bottom of bread is browned, egg whites are set and yolks are cooked as desired, around 4–5 minutes.

You can cook one side only, or turn over and cook top of bread and egg. Serve warm sprinkled with chives. The leftover rounds are perfect for dipping into the egg!


Is egg-in-a-hole the same as toad-in-a-hole?

'Egg-in-a-hole' and 'toad-in-the-hole' are terms that are frequently used interchangeably. However, toad-in-the-hole can also refer to a classic English dish that features cooked sausages in a Yorkshire pudding batter. The dish is made by pouring a batter made of flour, eggs, and milk over sausages in a pan that is then baked in the oven. 

Where did egg-in-a-hole originate? 

Because egg-in-a-hole has been many people’s go-to breakfast dish for many years, the exact origin of the dish is not known. However, it is assumed that the dish originated in the United States during the early 1900s, possibly as a way to use up leftover bread.

Egg-in-a-hole has also been known by many other names over the years, such as "egg-in-a-basket," "one-eyed jack," "gashouse eggs," and "spit in the ocean." Regardless, egg-in-a-hole remains a popular breakfast option today and has been featured in many movies and TV shows throughout the years.

Brought to you by: Egg Farmers of Ontario