Brioche Egg Toast
Egg in a hole is a quick easy breakfast that makes you look like you’ve done something fancy in the kitchen. If you have any type of bread and an egg you’ve got everything you need. In this recipe I use brioche bread because I like any excuse for a treat of buttery brioche. But you can swap it for something a little healthier.
I went with a heart shape cut-out in this recipe. Dig through your cookie cutters and grab whatever your heart desires. Or, just cut a hole in your bread. Nobody said it had to look cute.
Brioche Egg Toast Recipe
Makes 1 toast; increase for multiple toasts.
Ingredients
- Sliced brioche bread (substitute any type of bread)
- 1/4 Tbsp butter, melted
- 1 egg
- Salt and pepper
- 1/8 tsp red pepper flakes
Directions
- Melt 1/4 Tbsp of butter in the microwave.
- If the brioche bread needs sliced, cut a thick slice.
- Heat a small skillet over medium heat and spray it with cooking spray.
- Brush the brioche bread on both sides with the melted butter. A brush works best to evenly spread the butter, but if you don’t have one using a butter knife will work fine too.
- Using a cookie cutter, cut out the center of the bread (I used a heart shape, but you can use any shape). Or, just cut a hole in the bread. Save the cutout piece.
- Break the egg in a small bowl.
- Add the bread to the skillet and toast one side for about 2 minutes. Peek underneath for when it starts to turn toasty brown. Flip the toast.
- Pour the egg into the open part of the bread. Depending on the size of the cutout the entire egg may not fit (make sure you add the yolk). The egg will expand slightly when it cooks so if you pour the egg in and it overflows you may lose the look of your cutout.
- Cook the toast, and the cut out piece, for 2-3 minutes until the egg whites whiten and the yolk starts to firm slightly. Sprinkle with salt, pepper, and the red pepper flakes.
- I like my eggs a little firm so I finished cooking mine in the toaster oven for another 1 minute. You could also put in a regular size oven at 400.
Different types of bread work well for “egg in a hole” toast. I like brioche because of the buttery tender texture, but other types of bread would add a good variation. Don’t toss the extra bread that you cut out. Toast that piece too. It’s great to dip in your runny yolk. Serve with a side of roasted vegetables or breakfast sausage.
Whether you cook the toast only in a skillet or finish it off in the oven is up to you. The oven will cook the top of the egg without the underside becoming too done.
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