Food & Cooking Recipes Breakfast & Brunch Recipes Baked Bull's-Eye Eggs 3.1 (65) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 6 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. 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 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. 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. Rate it Print