Eggs in a Hole
By America's Test KitchenPublished on October 25, 2012
Time
40 minutes
Yield
Makes 6 toasts
Ingredients
Before You Begin
You will need two heavy-bottomed rimmed baking sheets; our favorite is the Wear-Ever Half Size Heavy Duty Sheet Pan (13 Gauge) by Vollrath. If you don’t have a biscuit cutter, cut the toast holes with a sturdy drinking glass.
Instructions
- Adjust oven racks to lowest and top positions, place rimmed baking sheet on lowest rack, and heat oven to 500 degrees. Spread 1 side of bread slices evenly with 2½ tablespoons butter. Using 2½-inch biscuit cutter, cut out and remove circle from center of each piece of bread.
- Remove hot sheet from oven and melt remaining 2½ tablespoons butter on it, tilting sheet to distribute evenly. Place bread circles down center of sheet and bread slices on either side of circles, buttered side up, in single layer. Return sheet to lowest oven rack and bake until bread is golden brown, 3 to 5 minutes, flipping bread and rotating sheet halfway through baking.
- Remove sheet from oven and set inside second (room-temperature) rimmed baking sheet. Crack 1 egg into each bread hole. Season with salt and pepper. Bake on top oven rack until whites are barely set, 4 to 6 minutes, rotating sheets halfway through baking.
- Place sheets on wire rack and let sit until whites are completely set, about 2 minutes. Serve immediately.
Time
40 minutesYield
Makes 6 toastsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To adapt this classic skillet breakfast to the oven, we start by toasting bread (with a hole cut out) on both sides in a hot oven. A preheated, buttered baking sheet ensures that the bread browns without sticking, and cracking the eggs onto the hot pan helps them set up right away, preventing the whites from running all over. Adding a second, room-temperature baking pan to the setup acts as insulation, so when the eggs are returned to the oven they cook quickly but gently for a tender white and runny yolk every time.
Before You Begin
You will need two heavy-bottomed rimmed baking sheets; our favorite is the Wear-Ever Half Size Heavy Duty Sheet Pan (13 Gauge) by Vollrath. If you don’t have a biscuit cutter, cut the toast holes with a sturdy drinking glass.
Instructions
- Adjust oven racks to lowest and top positions, place rimmed baking sheet on lowest rack, and heat oven to 500 degrees. Spread 1 side of bread slices evenly with 2½ tablespoons butter. Using 2½-inch biscuit cutter, cut out and remove circle from center of each piece of bread.
- Remove hot sheet from oven and melt remaining 2½ tablespoons butter on it, tilting sheet to distribute evenly. Place bread circles down center of sheet and bread slices on either side of circles, buttered side up, in single layer. Return sheet to lowest oven rack and bake until bread is golden brown, 3 to 5 minutes, flipping bread and rotating sheet halfway through baking.
- Remove sheet from oven and set inside second (room-temperature) rimmed baking sheet. Crack 1 egg into each bread hole. Season with salt and pepper. Bake on top oven rack until whites are barely set, 4 to 6 minutes, rotating sheets halfway through baking.
- Place sheets on wire rack and let sit until whites are completely set, about 2 minutes. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments