This month, we’re asking food bloggers to share their go-to breakfasts. It’s the most important meal of the day, right? First up, this incredible egg-in-a-hole recipe from Molly of My Name is Yeh. Here’s how to make it (and she shows how to combine it with avocado toast!)…

Egg in a Hole
by Molly Yeh of My Name is Yeh

Toad in a hole, egg in a basket, egg in a hole…you say tomato, I say who really cares when you’re discussing a fried egg in the belly of hot toast?

The art of the hole in the middle (as it’s called in my family) is in my blood. When an eight-year-old me refused to go near any form of protein, save for baloney and eggs, I eventually got away with eating two of these per day. I never got sick of it. My mom earned her way to Master Hole-in-the-Middle Maker and eventually she passed her wisdom on to me, by way of the tastiest apprenticeship you ever could imagine.

What makes my mom’s hole in the middle so good is that she salts it just right, the egg yolk is the perfect amount of runniness for my taste, and whenever she serves it, it’s accompanied by a big bottle of hot sauce. She also doesn’t skimp on greasing the pan. Salty, runny, greasy, toasty…I’d say that’s a timeless key to success.

Recipe: Hole in the Middle (Toad in a Hole/Egg in a Basket/Egg in a Hole…etc.)

Serves 1

You’ll need:

A slice of bread
Oil or butter, enough to coat the bottom of your pan
An egg
A good pinch of Kosher salt and a crack of black pepper
Tabasco sauce, optional

Cut a 2 1/2-3-inch hole in your slice of bread. Heat a skillet over medium heat and coat the bottom with oil or butter. Toast your bread and its circle on one side until brown, flip them over, and then crack the egg into the hole. I’ll sometimes add a tiny bit more oil or butter to the hole right before I crack the egg in if I notice that the pan is dry.

If you want the egg to be extra runny, cover the pan and cook to desired doneness. If you want it to be a bit firmer, cook until the bottom of the egg is firm, and then flip to cook the other side as well.

Season with salt and pepper. Add Tabasco, if using.

* Disguise it as pesto toast or avocado toast, hiding the egg under a layer of green goodness.
* Spread pimiento cheese between two thin slices of bread, and then proceed with the recipe as if you were using just one slice of bread. I like using pimiento cheese (or really any cheese spread) because it melts fast and it’ll be melty by the time the egg is cooked.
* Use a super thick slice of bread, cook your egg at the bottom of the hole (you won’t be able to flip it with this variation), and then fill the rest of the hole up with greens.

Thank you so much, Molly!

P.S. More best recipes, including a lazy egg sandwich and avocado toast.

(Photos and recipe by Molly Yeh of My Name is Yeh. Thanks to Shoko for helping with this series.)