Ingredients

The following ingredients have 1 Servings
  • 2 slices thickly cut white bread
  • 1 tablespoon unsalted butter (plus more as needed)
  • 2 large eggs
  • 2 tablespoons brown sugar ((optional))
  • Fleur de sel (coarse sea salt) (for sprinkling)

Instruction

  • Preheat your oven to 475°F (245°C).
  • Make a 2-inch (or thereabouts) hole in the center of each slice of bread using a cookie or biscuit cutter, an overturned glass, or what have you.
  • In a large ovenproof skillet over medium heat, melt the butter until it's bubbling but not yet brown. Add the bread and cook until golden brown, maybe 1 to 2 minutes. (Don’t forget to also toss in the little round cut-outs so you have something to dip into the runny yolk.) Flip the bread and carefully crack an egg into each hole. (There may be a little overflow of white onto the bread. As long as you’re not a perfectionist, this is fine.) Quickly sprinkle each slice of bread with 1 tablespoon brown sugar, if desired, being careful to avoid the egg.
  • Immediately transfer the skillet to the oven to bake. (Don’t try to flip the bread again.) Bake until the egg white sets but the yolk is still runny, 6 to 8 minutes. Begin to check your egg at 4 minutes if you fancy a really runny yolk, as a firm yolk ruins the pleasure of this simple dish.
  • Lightly sprinkle both bread and egg with fleur de sel. Your egg in a hole is best the moment it emerges from the oven.