Ingredients:

  • 2 thick slices (3/4 inch) good quality bread (Sourdough or Brioche recommended)
  • 2 large eggs (fresh, free-range)
  • 1 Tbsp unsalted butter
  • 1 tsp olive oil
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp grated Parmesan or Gruyère (optional)
  • 1 tsp fresh chives, finely chopped (optional)

Instructions:

  1. Cut the Holes: Using a small circular cookie cutter or drinking glass (approx. 2.5-3 inch diameter), carefully cut a circular hole out of the center of each bread slice. Reserve the cut-out circles (the 'dollys').
  2. Season the Workstation: Place the eggs in small individual bowls or ramekins (this aids pouring). Have the salt and pepper ready.
  3. Heat the Fats: Place the large skillet over medium heat. Add the butter and olive oil. Swirl the pan until the butter is melted, sizzling gently, and just starting to foam.
  4. Toast the Bread (First Side): Place the two slices of bread (with the holes) into the pan. Cook for 2–3 minutes until the underside is perfectly golden brown and crispy.
  5. Flip and Pour: Flip the bread slices carefully. Immediately pour one egg gently into the hole of each slice. If using, sprinkle a pinch of grated cheese over the egg white now.
  6. Cover and Set: Reduce the heat slightly to medium-low. Cover the pan immediately with a lid or foil. This traps steam to set the top of the egg. Cook for 1.5 to 3 minutes, until the egg white is opaque and set, but the yolk still wobbles slightly.
  7. Cook the Dollys: While the eggs are setting, place the reserved bread circles (‘dollys’) into any open space in the pan and toast them lightly in the remaining butter until golden brown, flipping once.
  8. Season and Serve: Remove the Egg in a Hole toast and the dolly pieces immediately. Season the eggs generously with flaky salt, pepper, and chopped chives (if using). Serve piping hot.