Egg in a Hole Toast

• 4 slices whole wheat bread (or your favorite sliced bread)
• 4 tablespoons unsalted butter (softened, divided)
• 4 eggs
• kosher salt (to taste)
• black pepper (coarse, freshly ground, to taste)

Garnish

• chives (thinly sliced, optional)

Instructions

1. Cut the Bread: Use a 3-inch round cutter, biscuit cutter, or small glass to cut a hole from the center of each slice of bread. Save the cutout rounds.4 slices bread
2. Butter the Bread: Spread softened butter on both sides of each bread slice and on both sides of the cutout rounds. Reserve 1–2 teaspoons of butter for the skillet.4 tbsp butter, bread slices, bread rounds
3. Heat the Skillet: Heat a large nonstick skillet or griddle over medium heat. Add the reserved butter and let it melt across the surface.reserved butter
4. Toast the Bread: Place the bread slices and cutout rounds in the skillet in a single layer. Cook for 1–2 minutes, until the bottom side starts to turn golden.buttered bread slices, bread rounds
5. Add the Eggs: Crack one egg into the hole of each slice of bread. Season lightly with kosher salt and black pepper.4 eggs, kosher salt, black pepper
6. Cook the First Side: Cook for 2–3 minutes, until the egg whites begin to turn opaque. If needed, gently poke the thicker parts of the whites so they settle into the bread and cook evenly.egg-filled toast
7. Flip and Finish: Slide a spatula under each slice of bread and carefully flip the toast and egg together. Cook for 30–60 seconds more for a soft yolk, or longer if you prefer a firmer egg. Flip the cutout rounds as well, cooking until golden on both sides.egg in a hole toast, bread rounds