breakfast

Egg-in-a-Hole with Gruyère

Name: Egg-in-a-Hole with Gruyère
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 1
Ingredients: 1 thick slice sourdough bread; 1 large egg; 1 tablespoon unsalted butter; 1/4 cup grated Gruyère cheese; Flaky sea salt; Freshly ground black pepper

Also called toad-in-the-hole, egg-in-a-basket, or whatever your family called it. The bread toasts in butter, the egg cooks in the cutout, and a handful of grated Gruyère melts over the whole thing. Two ingredients become more than the sum of their parts.

Prep: 3 min Cook: 5 min Total: 8 min Serves: 1

Ingredients

1 thick slice sourdough bread
1 large egg
1 tablespoon unsalted butter
1/4 cup grated Gruyère cheese
Flaky sea salt
Freshly ground black pepper

Instructions

Use a 3-inch round cutter (or the rim of a glass) to cut a hole in the center of the bread. Reserve the cutout.
Melt butter in a skillet over medium heat. Place the bread and the cutout circle in the pan. Toast for about 1 minute until the bottom is golden.
Flip the bread. Crack the egg directly into the hole. Season with salt and pepper.
Cook for about 2 minutes until the white on the bottom is set. Sprinkle the Gruyère over the bread and egg.
Cover the skillet for 1 minute to melt the cheese and finish setting the white. The yolk should still be runny. Serve immediately with the toasted cutout for dipping.