A fried egg cooked inside a hole cut in buttered toast for a fun, classic breakfast
Eggs in a Basket (Toad in the Hole)
Eggs in a Basket (Toad in the Hole)
8 minEasy
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Servings
2
2 toasts
Difficulty
Easy
Cost
Budget
$
Eggs in a Basket (Toad in the Hole)
A fried egg cooked inside a hole cut in buttered toast for a fun, classic breakfast
This nostalgic breakfast features a fried egg cooked inside a round hole cut in a slice of buttered bread, creating a golden, crispy frame around a perfectly set egg.
3m
Prep Time
5m
Cook Time
8m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Known by dozens of names — egg in a basket, toad in the hole, egg in a frame, or bird's nest — this charming breakfast is a childhood classic that never gets old. The concept is brilliantly simple: cut a hole in a slice of bread, butter it, drop it in a hot pan, crack an egg into the center, and cook until the bread is toasty and the egg is set.
It is one of the first things many kids learn to cook, and it remains one of the most satisfying quick breakfasts you can make as an adult. The buttery, crispy bread frame around a perfectly fried egg is a texture combination that never disappoints.
Ingredients
- 2 slices thick-cut bread
- 2 large eggs
- 2 tablespoons unsalted butter
- Kosher salt and black pepper to taste
Instructions
- 1
Use a 3-inch round cookie cutter or the rim of a drinking glass to cut a circle out of the center of each bread slice. Reserve the bread circles.
- 2
Melt the butter in a large nonstick skillet over medium heat. Place the bread slices and the cut-out circles in the pan.
- 3
Crack an egg into the hole in each slice of bread. Season with salt and pepper.
- 4
Cook for 2 to 3 minutes until the bottom of the bread is golden and the egg white is partially set.
- 5
Flip the bread carefully with a spatula. Cook 1 to 2 minutes more for a runny yolk, or longer for a firmer yolk. Flip the bread circles too until toasted on both sides.
- 6
Serve with the toasted bread circles for dipping into the yolk.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
White breadSourdough or whole wheat
Any sturdy bread works. Sourdough adds a nice tang.
ButterOlive oil
Produces a different but equally delicious result with slightly crispier edges.
EggNo sub
The egg is the whole point of this dish.
Tips & Storage
Pro Tips
Use sturdy bread that is not too thin, or it will tear when flipping.
A drinking glass works perfectly as a cutter if you do not have a cookie cutter.
Toast the bread circles alongside as a bonus dipper for the runny yolk.
Add a slice of cheese over the egg during the last minute of cooking for extra richness.
Storage
Not recommended for storage. This is a cook-and-eat-immediately dish.
Reheating
Not recommended. Best prepared fresh.
Nutrition Facts
Per serving (1 egg in a basket) · 2 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates16g
Fat16g
Fiber1g
Sugar2g
Sodium280mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does my egg run out from under the bread?
- Make sure the bread is flat against the pan with no gaps. Use a slightly smaller hole so there is less room for the egg to escape.
- Can I bake these instead of frying?
- Yes, place buttered bread on a sheet pan, crack eggs into the holes, and bake at 375°F for 10 to 12 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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