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Baked Bull's-Eye Eggs

Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.

  • Prep:
  • Total Time:
  • Servings: 6
Baked Bull's-Eye Eggs

Source: Everyday Food, November 2012

Ingredients

  • 2 tablespoons unsalted butter, room temperature, plus more for sheet
  • 6 slices sandwich bread
  • 6 large eggs
  • Salt and pepper
  • Toppings, such as grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)

Directions

  1. Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.

  2. Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.

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