Gourmet Egg in a Hole: Elevate Your Breakfast with Croissant Toast, Ham, and Gruyere Cheese

While this classic breakfast delight goes by many charming names – from Eggs in a Basket to Toad in a Hole – what truly matters is its undeniable deliciousness. This particular rendition of the beloved “Egg in a Hole” isn’t just great; it’s an elevated culinary experience that takes a simple concept and transforms it into something truly extraordinary. We’re talking about a significant upgrade, about 12 notches up, making it the most flavorful and satisfying version you’ve likely ever tasted. It’s not crazy, unless you consider “crazy delicious” a valid description!

Eggs in a Basket served over a ham steak and topped with gruyere cheese.

With just a few thoughtful tweaks and the discovery of a truly exceptional bread, this humble breakfast dish blossoms into a gourmet creation you’ll crave morning after morning. Imagine the rich, buttery flakiness of croissant toast perfectly cradling a perfectly cooked egg, complemented by savory ham and nutty Gruyere cheese. It’s a match made in culinary heaven, proving that cheese, ham, and eggs are undeniably destined to be together, especially in this exquisite form.

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Ingredients for the Ultimate Egg in a Hole

The beauty of an Egg in a Hole lies in its simplicity, but the magic truly happens when you select the right ingredients. While almost any sliceable bread can technically work, I recently stumbled upon “Croissant Toast,” and it has been an absolute game-changer. This remarkable bread is essentially croissant dough baked into a loaf, offering an unparalleled buttery, flaky, and rich texture. If you are fortunate enough to find this treasure, do yourself a favor and buy it – I guarantee you won’t regret the experience. It transforms a simple egg toast into an incredibly decadent treat.

Ingredients needed to make Egg in a Hole.

Of course, if Croissant Toast isn’t available in your local grocery store or bakery, don’t despair! This recipe is adaptable, and you can absolutely use any other high-quality bread you enjoy. My personal recommendation is to choose a loaf that allows you to cut extra-thick slices, about 1 to 1.5 inches. This ensures a sturdy base for the egg and a satisfying chew. Excellent alternatives include brioche, challah, or even a good artisanal sourdough for a tangier profile. The key is to have a bread with enough structure to hold up to the cooking process and the egg filling.

The other star ingredient that elevates this dish is Gruyere cheese. This hard, yellow Swiss cheese boasts a distinctive nutty, earthy, and slightly sweet flavor profile that is simply divine. Its nuanced taste, which often carries hints of caramel, adds incredible depth and sophistication when paired with the salty richness of ham and the creamy egg. The subtle tang of Gruyere perfectly complements the savory components, creating a harmonious blend that makes this Egg in a Hole truly special. It melts beautifully, creating a luscious topping that binds all the flavors together.

Beyond these key components, you’ll need large eggs (preferably at room temperature for more even cooking), unsalted butter for flavor and crispness, thick-cut ham slices, kosher salt, and fresh cracked black pepper. For serving, Dijon mustard and gherkin pickles (also known as cornichons) add a fantastic counterpoint, cutting through the richness with their sharp, tangy notes.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method: Crafting Your Gourmet Egg in a Hole

Creating this elevated Egg in a Hole is a straightforward process, but paying attention to a few details will ensure a perfect result every time. Let’s walk through the steps to achieve that golden, buttery toast and perfectly cooked egg.

Preparing the Bread

First, take your chosen bread, ideally the wonderful Croissant Toast or a thick-cut alternative, and slice it into generous pieces, about 1 to 1 ½-inches thick. This thickness is crucial for providing a stable structure for the egg and achieving that ideal toasted texture. Next, use a biscuit cutter or a cookie cutter to create a hole in the center of each slice. This is where you can have a little fun and personalize your dish – use seasonal shapes for holidays or simply stick to a classic round. Don’t discard these delightful bread middles; they play an important role in the finished dish! Once the holes are cut, brush one side of the larger bread slices and both sides of the small center pieces generously with unsalted butter.

Croissant Toast on a work surface with a round cutter next to it.

Croissant Toast on a work surface with a round cutter on top of it.

Toasting and Cooking the Egg

Heat a large skillet over medium-low heat. The key here is gentle heat; you want the bread to toast slowly to a beautiful golden brown without burning, allowing the egg ample time to cook. A well-seasoned cast iron skillet works wonders for even heat distribution and a naturally non-stick surface. Once your pan is warm, place the buttered side of the bread slices down in the skillet. Cook until that first side is golden brown and deliciously crisp. Flip the bread over, and immediately drop a small pat of butter into the center hole of each slice. This extra butter will help the egg cook beautifully and prevent sticking. Crack a fresh egg directly into each buttered hole. Season lightly with kosher salt and fresh cracked black pepper.

Cook the egg to your preferred doneness. I personally love a sunny-side-up egg with a runny, jammy yolk, which adds a wonderful richness to the dish. To achieve this, cook until the egg whites are just set but the yolk remains beautifully liquid. If your pan comes with a lid, covering it for a minute or two can help steam and set the egg whites more quickly and evenly, especially if you prefer a slightly less runny white. For those who prefer a fried egg cooked on both sides, simply crack the egg into the hole when you first place the bread in the pan, then flip the entire piece of bread and egg once the first side is toasted and the egg is partially set. Continue cooking to your desired firmness.

Bread and the centers place in a warm pan to toast the buttered side.

Flipped toast exposing the buttered side that is golden brown. Adding a little piece of butter into the hole.

Final Assembly and Serving

Once your Egg in a Hole is perfectly cooked, carefully remove it from the skillet. In the same warm pan, briefly toss your thick-cut ham slices for just a minute or two to warm them through. This not only makes them more enjoyable but also allows them to release some of their savory juices into the pan, which can slightly glaze the bottom of your toast. To serve, place each Egg in a Hole atop a warm slice of ham. Finish with a generous shaving of Gruyere cheese over the top; the residual heat from the egg and ham will gently melt the cheese, creating a luscious, irresistible layer.

Don’t forget the little circle you cut out from the bread! Quickly toast these smaller pieces in the skillet alongside your main toast. They are perfect for dipping into the runny yolk of a sunny-side-up egg or for soaking up any delicious runoff. To complete this gourmet breakfast experience, serve with a dollop of tangy Dijon mustard and a side of crisp gherkin pickles (cornichons). These accoutrements provide a delightful counterpoint to the richness of the ham, egg, and cheese, balancing the flavors beautifully and making each bite truly satisfying.

Eggy in a Basket served over a ham steak and topped with gruyere cheese.

From a leisurely weekend breakfast to an indulgent brunch, the harmonious flavors of savory ham, rich egg, nutty Gruyere, sharp Dijon, and zesty pickles create an incredible symphony on your palate. It evokes the feeling of a sophisticated, yet comforting, European-style brunch right in your own kitchen.

Notes & Tips for a Flawless Egg in a Hole

Understanding the nuances of this recipe will help you achieve perfection every time. Here are some essential notes and tips to guide you:

What is Egg in a Hole?

At its heart, an Egg in a Hole is a piece of bread with its center removed, cooked in a skillet, and an egg cracked directly into that opening to cook until its yolk is soft and runny, and the whites are set. This particular recipe takes that classic concept and elevates it into a more substantial and sophisticated brunch dish by incorporating savory ham and luxurious Gruyere cheese.

Mastering the Heat

One of the most crucial elements for a successful Egg in a Hole is controlling the heat. Always use a gentle, medium-low heat setting on your cooking pan. If the heat is too high, the bread will burn before the egg has a chance to cook through properly, leaving you with charred toast and undercooked egg. Patience is key here. Allow the pan to preheat for a few minutes before adding the bread.

Pan Selection and Buttering

Choose a skillet that you trust for cooking eggs – ideally, one that is known for its non-stick properties. A well-seasoned cast iron skillet is an excellent choice, as it provides incredibly even heat distribution and, when properly maintained, is naturally non-stick. If you’re not buttering the bread directly, or even if you are, a generous layer of butter or a light coating of cooking spray in the skillet will help prevent the bread and egg from sticking. The goal is for everything to move freely and cook without resistance.

Customizing Egg Doneness

The beauty of this dish is its versatility in terms of egg doneness. For a sunny-side-up egg with a runny, jammy yolk and set whites, cook the egg until the whites are firm but the yolk is still liquid. If you prefer a firmer egg white without a completely firm yolk, consider using a lid on your pan. Covering the skillet for a minute or two creates a steaming effect that helps the whites set more quickly and thoroughly. Alternatively, for those who love a fully cooked, fried egg, crack the egg into the hole when you first place the bread in the pan, and then flip the entire piece of bread and egg once the first side is golden brown. Cook the second side to your preferred doneness.

Don’t Discard the Middle Piece!

That little circle of bread you cut out from the center is not waste; it’s an integral part of the experience! Toast it alongside your main bread slice. This golden-brown morsel is perfect for dunking into the luscious, runny yolk of a sunny-side-up egg or for soaking up any delicious juices that might escape when you cut into your gourmet creation.

Other Names for Egg in a Hole

This delightful dish is known by many names across different regions and households. No matter what you choose to call it, the result is universally delicious! Here are some other common names you might encounter:

Eggs in a Basket
Toad in a Hole
Egg in a Basket
Frog in a Pond
Eggy in a Basket
Egg in a Nest
Toad in a Basket
Frog in a Pond
Gas House Eggs
One-Eyed Jack

Substitutions for Your Egg in a Hole

While the recipe, as written, offers an unparalleled experience, don’t hesitate to experiment with substitutions to tailor it to your preferences or what you have on hand. The versatility of this dish allows for many delicious variations.

Bread Alternatives

If the remarkable croissant toast proves elusive, brioche bread is an exceptional substitute. It shares many of the same rich, buttery qualities and has a slightly sweet flavor that toasts beautifully, creating a wonderfully tender base for your egg. Other excellent options include challah, another rich and slightly sweet egg-based bread, or a hearty artisanal sourdough for a more robust flavor and chewy texture. Ensure your chosen bread can be sliced thickly enough to hold its shape and the egg.

Cheese Choices

While Gruyere cheese is my top choice for its nutty and complex profile with ham and eggs, several other cheeses would be equally delightful. Sharp white cheddar offers a tangy and creamy contrast, while smoked gouda can introduce a lovely smoky depth. Provolone, with its mild and meltable nature, is another fantastic option, especially if you prefer a less assertive cheese flavor. Feel free to use what you love, or mix and match!

Meat Variations

This recipe is designed with thick-cut ham for its classic pairing with Gruyere and egg, creating a truly perfect flavor combination. However, you can easily switch up the meat to suit your taste. Crispy bacon is always a popular choice, adding a salty crunch. Savory breakfast sausage patties would also be fantastic, especially if you opt for white cheddar cheese. For a lighter or vegetarian version, simply omit the meat entirely or substitute it with sautéed mushrooms, wilted spinach, or roasted red peppers. These additions will bring their own unique flavors and textures to the dish.

Pickle Alternatives

Gherkin pickles, often labeled as cornichons, provide a crucial tangy element to cut through the richness of the dish. If you can’t find them, consider using thinly sliced dill pickles or even a small amount of capers for a similar briny, acidic counterpoint.

Toad in a Hole served over a ham steak and topped with gruyere cheese, cut open and the yolk running out.

More great Brunch Favorites

If you loved this gourmet Egg in a Hole, you’ll surely enjoy exploring more of our favorite brunch recipes:

Breakfast Pot Pie

Caramelized Custard French Toast

Breakfast Focaccia

Homemade Apple Turnovers

Browned Butter Banana Bread

Crunchy Peanut Butter Granola

Pesto Eggs in a Nest

Did you make this recipe? I’d love to hear about your experience! Please leave a review or comment below. And for more delicious recipes and cooking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 6 egg toasts

Egg in a Hole

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

While Egg in a Hole has many names, this gourmet variation with croissant toast, ham, and Gruyere cheese truly steps it up. It’s the best I’ve ever tasted, making it a perfect, elevated breakfast or brunch!

Ingredients

1 loaf Croissant Toast, cut into thick 1 to 1.5-inch slices (approx. 6 slices)
6 large Eggs, preferably at room temperature
4 tablespoons Unsalted Butter, divided
Gruyere Cheese, finely grated (to taste, for generous topping)
8-10 Ham Slices, thick cut steaks (such as Black Forest or smoked ham)
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
Dijon Mustard, for serving
Gherkin Pickles (Cornichons), for serving

Instructions

Begin by preparing your bread. If using croissant toast (which is essentially croissant dough baked like a loaf), slice it into thick pieces, about 1 to 1.5 inches. You should get roughly 6 slices from a standard loaf. If croissant toast isn’t available, you can use brioche, challah, or another high-quality bread, ensuring you cut it extra thick for a sturdy base.
To create the signature ‘hole’, use a biscuit cutter or a fun-shaped cookie cutter to cut out the center of each bread slice. Be sure to save these small bread centers – they’re delicious for dipping!

Next, prepare your skillet. Heat a large skillet (a well-seasoned cast iron pan is ideal for even cooking) over medium-low heat. Let it warm up thoroughly for about 6-7 minutes before you begin cooking.

Butter one side of each large bread slice around the cutout, and butter both sides of the small circular centers. Place the buttered side of the large bread slices down in the preheated pan. Also, add the buttered bread centers to toast. Cook, adjusting their position as needed, until the buttered side is golden brown and perfectly toasted.

Once the first side is golden, flip the large bread slices over. Immediately drop a small piece of butter into the center hole of each flipped slice. Crack one large egg into each buttered hole. Season the eggs with a pinch of kosher salt and a crack of fresh black pepper.

Cook the eggs to your desired doneness. For a delicious sunny-side-up egg with a runny, jammy yolk and set whites, cook until the whites are almost fully opaque. If you have a lid for your pan, you can place it on top for a minute or two to help steam and set the egg whites more quickly and evenly.

If you prefer a fully fried egg or over-easy egg, you can drop the butter and egg into the hole when you first place the toast in the pan (butter-side down). After toasting one side and the egg is partially set, flip the entire piece (toast and egg) to cook the other side of the egg to your preference.

Once your egg toast is cooked, carefully remove it from the pan. In the same warm skillet, briefly warm your thick-cut ham slices for about a minute per side, just to take the chill off and enhance their flavor.

Assemble your gourmet breakfast: Serve each Egg in a Hole over a warm slice of ham. Garnish generously with finely grated Gruyere cheese, allowing the residual heat to gently melt it. Complete the plating with a dollop of Dijon mustard and a side of gherkin pickles (cornichons). And don’t forget the toasted center piece of bread – it’s perfect for soaking up any runny egg yolk!

Notes

Notes & Tips for Success

What is Egg in a Hole? An Egg in a Hole is a piece of bread that has had its center cut out, then cooked in a skillet with an egg cracked directly into the opening, cooking until the yolk is soft and the whites are set. This recipe elevates it with ham and cheese for a more substantial and sophisticated brunch dish.

Temperature Control is Key: Always heat your cooking pan over a gentle, medium-low heat. High heat can cause the bread to burn quickly before the egg has a chance to cook through. Patience will reward you with perfectly golden toast and a beautifully cooked egg.

Pan Choice: Use a pan you trust for eggs, ideally one that is known to be non-stick. A well-seasoned cast iron skillet is excellent for even heat distribution and a natural non-stick surface. If your pan isn’t perfectly seasoned, a generous amount of butter in the skillet, in addition to buttering the bread, will prevent sticking.

Butter for Flavor and Non-Stick: Don’t skimp on the butter! Buttering the bread, adding a pat to the hole, and ensuring the pan is adequately greased will contribute to both the delicious flavor and prevent any sticking, allowing the egg and toast to move freely.

Setting Egg Whites: If you prefer your egg whites more set or want to speed up the cooking process for the whites, you can place a lid on top of your pan for a minute or two while the egg cooks. This creates steam that helps the whites cook through more quickly.

Cook to Your Preference: For an egg cooked on both sides (like a fried egg), crack the egg into the hole when you first place the bread in the pan. Once the first side is golden and the egg is partially set, flip the entire piece of bread and egg to cook the other side to your preferred doneness.

The Purpose of the Middle Piece: Never discard the bread circle you cut out! Toast it alongside the main piece. It’s perfect for dunking into a runny egg yolk or soaking up any delicious juices that might escape when you cut into your egg.

Other Names for this Dish: For reference, this classic breakfast is known by many names. No matter what you call it, it’s simply delicious! Some common names include:

Eggs in a Basket
Toad in a Hole
Egg in a Basket
Frog in a Pond
Eggy in a Basket
Egg in a Nest
Toad in a Basket
One-Eyed Jack

Substitutions for Customization

Bread Alternatives: A fantastic swap for croissant toast, if you can’t find it, is brioche bread. It offers a similar rich, buttery texture and toasts up beautifully. Challah bread or even a good quality artisanal sourdough also make excellent choices for their texture and flavor profiles.

Cheese Swaps: While Gruyere cheese is recommended for its unique tang and nuttiness with ham and eggs, sharp white cheddar or mild provolone would also be wonderful additions to this recipe. Smoked gouda could add an interesting smoky dimension.

Meat Alternatives: For the ultimate flavor pairing as written, ham is excellent. However, crispy bacon would be a delicious substitute, especially if using provolone cheese. Breakfast sausage patties also pair wonderfully, particularly with white cheddar. For a vegetarian option, you can omit the meat entirely or add sautéed mushrooms or spinach instead.

Pickle Varieties: If you’re searching for gherkin pickles, you may also find them labeled as cornichons. These tiny, tart pickles add a vital acidic counterpoint to the richness of the dish. If unavailable, thinly sliced dill pickles can be used in a pinch.

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Toasted Egg Nest