Egg in the hole

Here’s a fun breakfast idea – eggs and toast, in one handy package!

The other morning I was looking at the package of Japanese “shokupan” I’d gotten at Mitsuwa when inspiration struck.  It’s the perfect bread for eggs in the hole, since it’s thick enough to nicely ensconce the egg without it overflowing, and tender enough that it doesn’t overwhelm the softly cooked egg.

The trick with eggs in the hole is to avoid at all costs flipping the bread once the egg is cracked in – I’ve tried this, and believe me, it’s a mess!  Instead, first butter and cook one side of the bread to get a nice golden color, then flip it over before adding the egg.

After a few minutes on the stovetop to get some color on the other side of the bread, slide the whole thing into the oven and bake until the egg is set.  As usual, keep an eye on your eggs to make sure they don’t overbake – you want a runny yolk.

Do look for thickly sliced, relatively soft bread, either slicing your own or using something like Texas toast, if you don’t have a Japanese grocery nearby.

I served this with a handful of arugula to dress it up a bit, but any other traditional breakfast accompaniments would be great too.

Egg in the hole

Preheat oven to 350º.

Butter bread on one side and cook in frying pan until browned.  Cut out a square or circle and set aside. Butter the other side of the bread.

Put bread back in frying pan, browned side up.  Crack egg carefully into the hole.

Cook on stovetop until bread begins to brown on bottom. Then move to oven and cook until egg is set (keep an eye on it!).  Season egg with salt and pepper.