A Childhood Breakfast Staple Reimagined
If you love the nostalgic charm of eggs in a hole — that perfectly toasted bread with a golden, runny yolk nestled in the center (similar in texture to baked eggs en cocotte!)— then you’re going to fall head over heels for this family-style sheet pan version. Baked all at once on a single tray, it’s fast, fuss-free, and ideal for serving a crowd.
If you’re planning a full spread, be sure to check out some of my other easy, elevated brunch recipes, including family-style favorites like eggs Florentine with fresh spinach, my flaky croissant breakfast casserole with bacon, or something sweet like blueberry streusel coffee cake.
Tested To Perfection 💃🏻 (So You Don’t Have To Worry!)
These eggs in a hole come out irresistibly crisp and buttery on the edges, while the center stays tender and rich. The egg whites set beautifully, and the yolks remain luxuriously runny (or cooked through if you prefer), with a subtle garlicky aroma from the infused butter. It’s everything you love about a classic diner breakfast, elevated — and easier!
PSA: These are my favorite sheet pans!
Quick Step-by-Step Instructions
Be sure to brush the melted butter over the bread rounds as well! Don’t let anything go to waste.
Certainly feel free to cook the eggs a minute or two longer if you’d like them more done.
Oh, and last week I topped these with crumbled feta cheese. Really delicious!
Expert Tips for Foolproof Results
- Use day-old bread if you’ve got it: Slightly stale bread holds its shape better and toasts up beautifully. Sourdough, country white, or even brioche all work well. Use gluten-free if you like!
- Don’t skip the infused butter: That quick simmer with garlic and thyme (though any fresh herbs will work!) adds so much flavor.
- Keep an eye on bake time: For runny yolks, pull them as soon as the whites set; for firmer yolks, give them an extra minute.
Simple Sides
The theme for brunch is quick and simple. Try pairing these little cuties with crispy bacon or breakfast sausage, fresh fruit, yogurt, or even a light green salad a la French bistro fare.
This family-style sheet pan method proves that eggs in a hole — also known as egg-in-a-basket, toad in the hole (in the U.S.), or egg-in-the-nest — can feel both nostalgic and sophisticated, all while being incredibly easy to make. Crisp, golden, garlicky, and oh-so satisfying, it’s sure to become a brunch staple in your home.
If you give this easy brunch recipe a try (trust me, you’ll thank me later when you’re not stressed about hosting friends and family for breakfast!), be sure to let me know what you think by leaving a ⭐️⭐️⭐️⭐️⭐️ rating and review below.
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Family-Style Sheet Pan Eggs in a Hole
Video
Equipment
Ingredients
- 6 slices of a thick hearty bread, cut into ¾-1-inch thick slices
- 2 Tbsp extra virgin olive oil
- 3 Tbsp unsalted butter
- 2 cloves of garlic, peeled and smashed
- 3 sprigs of thyme
- 6 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp grated Parmesan
- Flaky sea salt
- Chives, thinly sliced (or fresh parsley, chopped)
Instructions
- Prepare the bread. Preheat an oven to 475°F (246°C) with a rack set in the middle. Drizzle the rimmed baking sheet with 1-2 Tbsp olive oil. Use a 2½-inch biscuit cutter to cut out the center of each slice of bread. Place bread (and cutouts!) onto the sheet pan.
- Melt the butter. Place 3 Tbsp butter in a saucepan set over medium heat. Add 3 smashed garlic cloves and 3 sprigs of thyme. Cook, swirling the pot as needed, until the butter has melted and is fragrant. Discard garlic and thyme. Brush each slice and round of bread with melted butter.
- Add eggs. Crack an egg into each hole, then sprinkle the tops (of both the bread and the eggs) lightly with kosher salt and black pepper. Bake for 3-4 minutes, or until the whites are set, but the egg yolks are still runny. For more cooked eggs, add an additional minute.
- Finish, then serve! Sprinkle the eggs in a hole immediately with a little grated Parmesan, a pinch of flaky sea salt, and thinly sliced chives. Enjoy hot!
Notes
- You can use any variety of bread: I like to use honey spelt sourdough from our local bakery. The important thing is not to use something like baguette or a soft sliced white bread.
- These are fantastic alongside other brunch items such as fresh fruit, yogurt, or even a light salad.
Nutrition
Photography by: Megan McKeehan
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