Family-Style Sheet Pan Eggs in a Hole
There’s something delightfully nostalgic about eggs-in-a-hole—soft, custardy yolks cradled inside buttery toast. By baking them on a single sheet pan, you can feed a crowd in one swoop: every slice emerges golden and crisp at the edges, with glossy yolks begging to be swiped through. It's sure to become your new favorite brunch recipe when entertaining at home!
Servings: 6 servings
Calories: 174kcal
Video
There’s something delightfully nostalgic about eggs-in-a-hole—soft, custardy yolks cradled inside buttery toast. By baking them on a single sheet pan, you can feed a crowd in one swoop: every slice emerges golden and crisp at the edges, with glossy yolks begging to be swiped through. It's sure to become your new favorite brunch recipe when entertaining at home!
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
Calories: 174kcal | Carbohydrates: 1g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 106mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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