Recipe Background
Cheesy Egg-In-A-Hole brings nostalgic flair to breakfast with a Texas Toast twist.
The first time I tried this Cheesy Egg-In-A-Hole, I was on a lunchbox nostalgia trip. Remember the excitement of a lunchbox swap in grade school? My best friend, Josie, always brought the coolest snacks, while my sandwiches were usually the same old peanut butter variety. One day, she unveiled this magical Cheesy Egg-In-A-Hole, and it changed my sandwich game forever. The creamy mixture of mayonnaise and parmesan was new to me then, and each bite felt like a high-five from my taste buds. Back home, I convinced my mom to buy Texas Toast-style bread just for this recipe, much to my dad’s exasperation.
Years later, while packing my daughter’s lunchbox, I remembered that little culinary revelation. This was more than just food; it was a culinary rite of passage to share her family’s food history. My version involves cutting perfect circles into each bread slice using her glittery cookie cutter collection, adding a touch of family fun and keeping memories alive. I love adding a splash of hot sauce for my morning kick, but for her, I keep it classic. Draining the pan after each batch keeps the toast from going soggy.
These days, it’s a staple for our family brunches. My daughter has started trying out her own little tweaks, perhaps a nod to her grandmother. I always make sure the pan's only slightly warm before starting to ensure the eggs set just right. When they’re not quite perfect, we laugh and eat them anyway, satisfying both nostalgia and present-day appetites.
Ingredients
- 1/3 cup mayonnaise
- 1/4 cup parmesan cheese grated
- 6 slices Texas Toast-style bread
- 6 large eggs
- kosher salt to taste
- ground pepper to taste
- hot sauce optional, to taste, for serving
Directions
- In a small bowl add the mayonnaise and the parmesan cheese and stir to combine.
- Cut a 3-inch circle into the center of each slice of bread, using a glass or a cookie cutter.
- Separate the cut circles of the bread, reserving them for another use or toast them and serve along with the breakfast.
- Spread the mayo-parmesan mixture onto both sides of each of the slices of the bread.
- Preheat a large nonstick skillet over medium heat.
- In batches, add the hollowed mayo-parmesan covered bread slices to the hot skillet and toast on one side until golden-brown on the bottom, about 1-2 minutes.
- Flip the bread slices.
- Crack 1 of the eggs into each of the holes of the hollowed bread slices and season the eggs with the salt and the pepper.
- Reduce the heat to medium-low and partially cover the pan.
- Cook the eggs, until set, about 3-4 minutes.
- Transfer the toasted bread slices with the eggs to a plate.
- Increase the heat to medium and repeat the cooking process with the remaining slices of the bread and the remaining eggs.
- Serve warm with the hot sauce.
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