Baked Egg and Cheese Toast in a Hole

Quick Recipe Version (TL;DR)

• Yield: 2 toasts (2 servings)
• Prep Time: 10 minutes
• Cook Time: 12–14 minutes
• Total Time: 22–24 minutes

Quick Ingredients

• 2 slices thick-cut bread (about 3/4-inch thick; 90–110 g total)
• 2 large eggs
• 2 tbsp (28 g) unsalted butter, softened
• 1/2 cup (50 g) shredded sharp cheddar cheese
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tsp chopped chives (optional)

Do This

• 1. Heat oven to 425°F (220°C). Line a sheet pan with parchment (or lightly butter it).
• 2. Cut a 2 1/2-inch hole in the center of each bread slice; keep the cut-out rounds.
• 3. Butter both sides of the bread slices and the cut-out rounds; place on the pan.
• 4. Bake 4 minutes, flip bread and rounds, bake 2 minutes more.
• 5. Sprinkle about 2 tbsp cheese around each hole. Crack 1 egg into each hole; season with salt and pepper.
• 6. Bake 6–8 minutes until whites are set and edges are crisp (yolk set to your liking).
• 7. Top with remaining cheese and chives; serve right away (add the toasted rounds on the side).

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Why You’ll Love This Recipe

• Crispy, buttery toast with a baked egg that sets neatly in the center.
• Melted cheddar forms a savory, lacy edge that tastes like the best part of grilled cheese.
• Hands-off baking means you can make two servings at once without hovering over a skillet.
• Easy to customize with your favorite cheese, herbs, and breakfast add-ins.

Grocery List

• Produce: chives (optional)
• Dairy: unsalted butter, sharp cheddar cheese, large eggs
• Pantry: thick-cut bread, kosher salt, black pepper

Full Ingredients

For the baked egg toasts

• 2 slices thick-cut bread (about 3/4-inch thick; sourdough, country loaf, or Texas toast work well; 90–110 g total)
• 2 tbsp (28 g) unsalted butter, softened (plus a little extra for the pan if not using parchment)
• 2 large eggs
• 1/2 cup (50 g) shredded sharp cheddar cheese
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Optional finishing

• 1 tsp chopped fresh chives
• Hot sauce, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper, or lightly butter the pan to prevent sticking. A rimmed pan is helpful because the butter can sizzle a bit as it bakes.

Step 2: Cut holes in the bread (and save the centers)

Using a 2 1/2-inch round cutter (or the rim of a sturdy glass), cut a hole in the center of each slice of bread. Save the cut-out bread rounds; you’ll toast them alongside the slices for dipping or snacking.

If your bread is very soft, press straight down and twist gently to avoid tearing. If it’s very crusty, use a small serrated knife to finish the cut cleanly.

Step 3: Butter the bread for crisp, golden edges

Spread softened butter on both sides of each bread slice, including the inner edges around the holes. Also butter both sides of the cut-out rounds. Place the bread slices and rounds on the prepared sheet pan in a single layer.

Step 4: Pre-toast to prevent a soggy center

Bake for 4 minutes. Flip the bread slices and the rounds, then bake for 2 minutes more. This quick pre-toast helps the bread stay crisp once the egg goes in.

Step 5: Add cheese and crack in the eggs

Remove the pan from the oven. Sprinkle about 2 tablespoons (about 12–13 g) of shredded cheddar around the rim of each bread hole (some will land on the pan; that’s great—it bakes into crispy cheese bits).

Crack 1 egg into a small bowl first (this makes it easier to slide the egg neatly into the hole), then gently pour it into the center of one slice. Repeat with the second egg. Season the eggs evenly with the kosher salt and black pepper.

If a little egg white wants to escape under the bread, nudge it back toward the center with a spoon right away.

Step 6: Bake until the egg is set to your liking

Return the pan to the oven and bake for 6–8 minutes for set whites with a slightly runny yolk. For a firmer yolk, bake 9–10 minutes.

The toast is ready when the whites are fully opaque (no clear, jiggly spots) and the bread edges look deep golden and crisp. Keep an eye on the last 1–2 minutes; oven timing can vary based on bread thickness and how cold your eggs are.

Step 7: Finish, garnish, and serve hot

Sprinkle the remaining cheddar over the tops (or focus it around the egg for more melt). Let the toasts rest on the pan for 1 minute so the cheese sets slightly and the egg finishes gently from residual heat.

Top with chopped chives if using. Serve immediately, with the toasted bread rounds on the side for dipping. Hot sauce is excellent here if you like a little bite.

Pro Tips

• Use thick bread: About 3/4-inch thick is ideal. Thin sandwich bread can get too crisp before the egg sets.
• Pre-toast is the secret: That 6-minute head start (4 minutes + flip + 2 minutes) dramatically reduces sogginess.
• Crack eggs into a bowl first: It prevents broken yolks and makes it easier to pour the egg into the hole cleanly.
• Want perfectly centered eggs? Press the bread gently into the pan right after adding the egg so the hole stays flush with the surface.
• Cheese control: Put most of the cheese around the hole for crispy, lacy edges; put it on top for maximum melt.

Variations

• Spicy pepper-jack version: Swap cheddar for 1/2 cup (50 g) shredded pepper jack and add 1/8 tsp smoked paprika on top.
• Ham and Swiss: Add 2 tbsp (about 20 g) finely chopped ham inside the hole before the egg, and use 1/2 cup (50 g) shredded Swiss.
• Everything bagel seasoning: Sprinkle 1/2 tsp everything seasoning over the eggs right after cracking them in (reduce salt slightly to taste).

Storage & Make-Ahead

This recipe is best fresh because the toast is crispiest right out of the oven. If you do have leftovers, cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat on a sheet pan at 375°F (190°C) for 6–8 minutes until warmed through; the yolk will firm up more when reheated. For easier mornings, you can pre-cut the bread holes and shred the cheese up to 2 days ahead, then bake as directed.

Nutrition (per serving)

Approximate, per 1 toast (1/2 recipe): 365 calories; 19 g protein; 23 g carbohydrates; 22 g fat; 10 g saturated fat; 610 mg sodium; 1 g fiber; 3 g sugar.