Sheet Pan Egg-in-a-Hole

4.91 stars (10 ratings)

38 Comments »

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A quick classic that comes together right on a sheet pan!!! Less mess, less fuss and just way easier than the stovetop version!

Is it just me, or do eggs just taste better when it’s fried in a hole of a slice of bread?

It’s not just me, right?

And does it not taste better with bacon and freshly grated Parmesan?

It’s not rocket science, guys.

It’s a known fact that this is way better.

And it’s even better when you make it right on a sheet pan.

No flipping. No fuss. No nothing.

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

A quick classic that comes together right on a sheet pan!!! Less mess, less fuss and just way easier than the stovetop version!

4.9 stars (10 ratings)

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Ingredients

12 slices bacon
6 slices bread, 1/2-inch thick
3 tablespoons unsalted butter, at room temperature
6 large eggs
6 tablespoons freshly grated Parmesan
1 ½ teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

Instructions

Preheat oven to 400 degrees F.
Place bacon in a single layer onto abaking sheet.Place into oven and bake until par-cooked, about for 5-7minutes.Transfer to a paper towel-lined plate.
Lightly oil a baking sheet or coat with nonstick spray.
Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.
Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
Place into oven and bake until the egg whites have set, about 12-15 minutes.
Serve immediately, garnished with chives, if desired.

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posted on June 16, 2017under breakfast, one pot
38 CommentsLeave a Comment »

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38 comments

Susan Herring — February 10, 2024 @ 7:56 PM Reply

Cook for less time. Mine were so crunchy you could pick it up. Still it was so tasty

Ashley — January 2, 2022 @ 9:04 AM Reply

This recipe was delicious! The flavor was awesome. I will most definitely be making more in the future.

Tet — December 1, 2021 @ 5:53 AM Reply

Very good

Judy — September 5, 2021 @ 7:52 AM Reply

Really, really delicious ! I baked these for 10 minutes and the yolks were overdone – nonetheless, still very tasty . Next time, I’ll start checking at 7-8 minutes. I like my yolks a little runny. Husband thinks this is an awesome dish and we both can’t wait to hav them again.

Jessica — June 11, 2021 @ 10:00 AM Reply

Yummy!
I make this probably a few times a week. It’s so easy. I’ve used different types of sliced bread but my kids prefer great value white.
I started to use microwave bacon like the Oscar Meyer one that comes in a box and pre-cooked. I also use Italian spice mix because it’s just easier for me.
I wouldn’t recommend using box/carton egg whites because it just soaked through the bread. It’s easier to just separate it yourself from the egg.
Thank you for this idea!!

Tim — January 24, 2021 @ 7:38 AM Reply

We tried these for the first time this morning. Delicious (or as my girlfriend said, “stupid delicious”)! I didn’t change a thing. I used a nice sourdough bread, and it was “thumbs up” all around. The next time I’ll leave it in the oven for a shorter time at the end to insure runny yolks. All in all, this recipe is a keeper. Nice work!

Ximena Castro — May 2, 2020 @ 12:17 PM Reply

Eggcellent!!! I did it this morning for my family and we’re delighted!!

Jackie — March 27, 2020 @ 10:32 AM Reply

Simple and very delicious! I topped with avocado instead

Gary Kubiak — January 28, 2020 @ 7:33 PM Reply

I knew them as eggs in a basket

Stela — November 12, 2019 @ 8:00 AM Reply
See Also
Irish Whiskey Bread Pudding with Caramel Irish Whiskey Sauce

Easy recipe to do! And the bacon is crispy!

Maida — September 21, 2019 @ 7:18 PM Reply

I used to call them “eggs in a frame!”

Brenda Hester — June 22, 2019 @ 7:36 AM Reply

Gets more finished at one time for family breakfast so that’s a plus. I recommend buttering your bread before you cut the hole, then lining up your cut out buttered circles on the edge of your cookie sheet to enjoy as toast. We used to cut the circles in half to put “wings” on the “ducks in the pond”…memories..

Brian Foster — December 16, 2018 @ 6:40 PM Reply

They’re traditionally called “Eggs in the Nest”, according to my 140 year old New England cookbook. Delicious and easy! (A drizzle of maple syrup around the edge makes for a real treat!)

Jana @ Damn Delicious — December 17, 2018 @ 9:17 AM Reply

That’s a great term for it haha!

Valarie — December 1, 2018 @ 8:03 AM Reply

Can you make this with a scrambled egg mixture in the hole?

Chungah @ Damn Delicious — December 2, 2018 @ 5:41 AM Reply

What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

Suzie — August 31, 2018 @ 3:16 PM Reply

Sounds great for camping

Anne Fisk — March 30, 2019 @ 2:06 PM Reply

I made this almost exactly as written. I used the fresh thyme and fresh parm but skipped the bacon because I served it alongside a lentil and kielbasa soup. So good. Now, I only want to use the oven method for eggs-in-a-hole.

John Wiankowski — July 5, 2018 @ 3:37 PM Reply

I will try this recipe for sure. I will have to scale it down for just one. All my favorite breakfast foods in one.

Yesenia — June 16, 2018 @ 8:04 AM Reply

Hi. I haven’t made this yet but I am planning on today. Question though…. do they come out like toast ? Are they crunchy ? Or will it be soggy ?

Chungah @ Damn Delicious — June 16, 2018 @ 12:05 PM Reply

I would say they’re right in between crunchy and soggy!

Greg — December 17, 2017 @ 9:25 AM Reply

All salt you buy in the store is kosher. In fact every packaged food is kosher even saran wrap and aluminum foil. If it has a little k with a circle or a u in a circle it’s been blessed by a rabbi for a fee to the company. Then they can buy and sell because they have the mark of the beast.
We are all becoming kosher so we can be their slaves.

gregsconscious — January 5, 2020 @ 2:29 PM Reply

Neanderthal

DANIEL — April 5, 2020 @ 11:31 AM Reply

Was pretty good, I cooked for about 1-2 too long trying to get the eggs to set, eggs were slightly over cooked, and bread was dry, or too toasted.. was good in flavor tho, will def try again with less cook time.. agree with other comment about using some bacon grease vs. Butter, will def try that too….
thank u for sharing

Heather Smith — May 22, 2020 @ 8:51 AM Reply

Really showing your IQ here. Totally strange platform to market your wacko conspiracy theories.

BreakfastList — November 7, 2017 @ 12:05 PM Reply

“Is it just me, or do eggs just taste better when it’s fried in a hole of a slice of bread?” – Pretty much hit the nail on the head 🙂 A little bit more work than a traditional bacon buttie, but definitely worth it.

C.C. — October 14, 2017 @ 3:58 PM Reply

Yes, eggs taste better cooked in hol:). You have the best recipes. I toast the cutout rounds as well and use then tobdipbinto the yolk. Damn delish!!!

Sarah — August 19, 2017 @ 6:23 PM Reply

Do the cooking times change if I make only 2? I live alone and I don’t think these will keep well in the fridge over night.9

Chungah — August 20, 2017 @ 5:22 PM Reply

Cooking time should relatively stay about the same.

kp — June 23, 2017 @ 8:39 AM Reply

Delicious and so easy. Will definitely be one I use just for us and for company. Thanks!

Katy — June 20, 2017 @ 9:13 AM Reply

Do you have the nutrition info?

Chungah — June 20, 2017 @ 12:48 PM Reply

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

Val — June 19, 2017 @ 7:57 AM Reply

Wowser! I’m literally dropping everything and going to make this right now! Thanks, Val x

Patti — June 18, 2017 @ 2:05 PM Reply

I made these this morning and should have just poured off a bit of the bacon grease and cooked the bread in it! Would have been more flavorful, as above. A bit decadent but occasionally frying in bacon grease? Yummo!

Paige — June 30, 2017 @ 8:36 PM Reply

Could you explain how you’d do that? Just pour a bit of bacon grease over the bread before adding the egg? Or under?

Amanda — November 8, 2017 @ 8:39 AM Reply

You poor the grease out of the pan and discard it. Then use the pan for the rest of the recipe. You wouldn’t need to butter your pan then, it’s already greased.

K — June 18, 2017 @ 4:50 AM Reply

Just a suggestion for an amazing looking recipe. Why not line the pan you cook the bacon in with foil and when the bacon is done, pour off grease and use that pan for the balance of the recipe. IMHO, would add some great flavor.

Karen — June 18, 2017 @ 11:52 AM Reply

Perfect idea…then you only need to dirty 1 pan! This recipe sounds good and easy.

Sheet Pan Egg-in-a-Hole - Damn Delicious (2024)

FAQs

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It's the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.

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Boulangere explains that all baking recipes are based on grade AA large eggs, which weigh 1.66 ounces without the shell.

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Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.

Do 3 medium eggs equal 2 large eggs? ›

2 large eggs = 2 medium eggs or 2 extra-large eggs. 3 large eggs = 3 medium eggs or 3 extra-large eggs. 4 large eggs = 5 medium eggs or 4 extra-large eggs. 5 large eggs = 6 medium eggs or 5 extra-large eggs.

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Basted eggs are similar to sunny side up eggs, but basted eggs are cooked on top by spooning warm butter or oil over the top of the yolk.

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Also known as a braising pan, the tilt skillet can be used to fry, simmer, steam, saute, or grill. The most unique feature of a tilt skillet is the ability to tilt the braising pan forward to transfer foods into storage containers or serving dishes.

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Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

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Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed. If not washed, they can keep without spoiling for weeks without refrigeration.

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Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

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The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs. Chickens such as the Leghorn, White Rock and Cornish, lay white eggs.

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Information. Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use.

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What is the white of an egg called? ›

Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg.

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Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.

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For eggs that are scrambled, fried, poached, etc., any size eggs will work. For most other recipes and especially baked items, size is important. The Large egg is the standard most often used and using a different size, without making an adjustment can affect texture, flavor balance and consistency.

Sheet Pan Egg-in-a-Hole - Damn Delicious (2024)