Egg-in-a-Hole – Cheese-Stuffed Version
Egg-in-a-hole is already a breakfast classic, and this version adds a gooey, melty twist. Imagine a golden slice of bread with a crisp edge, a perfectly cooked egg in the center, and a hidden layer of cheese that stretches with every bite. It’s cozy, fast, and surprisingly satisfying.
You don’t need fancy tools or chef skills—just a few pantry staples and a skillet. This is the kind of recipe you’ll crave on a lazy morning or when you want a quick lunch with a bit of fun.
Ingredients
Method
- Prep the bread. Use a thick slice—about 3/4 inch. Cut a round hole in the center using a biscuit cutter or the rim of a small glass (2–2.5 inches wide). Save the cut-out; you’ll toast it too.
- Stuff with cheese. Make a horizontal slit in the bread slice to form a pocket, leaving the edges intact. Tuck in a thin layer of cheese. Don’t overstuff—too much cheese can ooze out and burn. Aim for 1–2 tablespoons per slice.
- Heat the pan. Place a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and let it melt and foam.
- Toast the first side. Add the stuffed bread and the cut-out piece. Cook 1–2 minutes until the underside is golden. This helps seal the pocket and start melting the cheese.
- Flip and create the nest. Flip the bread. Add a small pat of butter to the hole to prevent sticking. Crack an egg into a small bowl, then slide it into the hole. Sprinkle with salt and pepper.
- Cook the egg to your liking. For a runny yolk, cook 2–3 minutes. For medium or set yolks, reduce heat to medium-low and cook 4–5 minutes. You can cover the pan for the last minute to help the top set without over-browning the bottom.
- Toast the cut-out. Flip the small cut-out piece as needed so it crisps on both sides. It makes a perfect dipper for the yolk.
- Optional add-ins. If using finishing touches like scallions, bacon bits, or a pinch of chili flakes, sprinkle them over the egg as it cooks.
- Serve hot. Slide everything onto a plate. Add a final grind of pepper or a pinch of flaky salt. Eat right away for the best texture and cheese pull.
Why This Recipe Works
This cheese-stuffed version balances texture and flavor in a smart way. The bread toasts on both sides, giving you a crisp exterior that contrasts with the creamy, molten cheese inside.
Cooking the egg in the center keeps the yolk tender, while the white sets neatly, thanks to the bread acting like a ring mold. The cheese melts as the bread toasts, so it doesn’t leak out or burn. You get salty, buttery, cheesy richness in every bite without any extra fuss.
Shopping List
- Thick-sliced bread (sourdough, brioche, or sturdy sandwich bread)
- Large eggs (fresh is best for neat whites)
- Cheese (good melters like cheddar, mozzarella, Monterey Jack, or Gruyère)
- Butter (or ghee for higher heat; olive oil works too)
- Salt and black pepper
- Optional add-ins: thin tomato slices, cooked bacon bits, sliced scallions, crushed red pepper, garlic powder, everything bagel seasoning
Instructions
- Prep the bread. Use a thick slice—about 3/4 inch.
Cut a round hole in the center using a biscuit cutter or the rim of a small glass (2–2.5 inches wide). Save the cut-out; you’ll toast it too.
- Stuff with cheese. Make a horizontal slit in the bread slice to form a pocket, leaving the edges intact. Tuck in a thin layer of cheese.
Don’t overstuff—too much cheese can ooze out and burn. Aim for 1–2 tablespoons per slice.
- Heat the pan. Place a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and let it melt and foam.
- Toast the first side. Add the stuffed bread and the cut-out piece.
Cook 1–2 minutes until the underside is golden. This helps seal the pocket and start melting the cheese.
- Flip and create the nest. Flip the bread. Add a small pat of butter to the hole to prevent sticking.
Crack an egg into a small bowl, then slide it into the hole. Sprinkle with salt and pepper.
- Cook the egg to your liking. For a runny yolk, cook 2–3 minutes. For medium or set yolks, reduce heat to medium-low and cook 4–5 minutes.
You can cover the pan for the last minute to help the top set without over-browning the bottom.
- Toast the cut-out. Flip the small cut-out piece as needed so it crisps on both sides. It makes a perfect dipper for the yolk.
- Optional add-ins. If using finishing touches like scallions, bacon bits, or a pinch of chili flakes, sprinkle them over the egg as it cooks.
- Serve hot. Slide everything onto a plate. Add a final grind of pepper or a pinch of flaky salt.
Eat right away for the best texture and cheese pull.
How to Store
This recipe is best eaten fresh, but you can plan ahead a little. Cooked egg-in-a-hole doesn’t reheat well without overcooking the egg. However, you can prep stuffed bread slices in advance and refrigerate them in an airtight container for up to 24 hours.
When ready, cook as directed. If you have leftovers, wrap and refrigerate for a day, then reheat gently in a covered skillet over low heat. Expect a firmer yolk and less crispness on reheating.
Why This is Good for You
Eggs are a great source of high-quality protein and nutrients like choline, which supports brain health.
The cheese adds calcium and more protein, helping you stay full longer. Using whole-grain bread gives you fiber for steady energy. You can also control the fat and sodium by choosing lighter cheeses and using a modest amount of butter.
Add tomato slices or greens on the side for extra vitamins and freshness.
Common Mistakes to Avoid
- Using bread that’s too thin. Thin slices tear easily and won’t hold the cheese or the egg well.
- Overstuffing with cheese. Too much cheese leaks into the pan and burns. Keep it to a slim layer.
- Cracking the egg directly over the pan. Crack into a small bowl first for better control and fewer broken yolks.
- Heat too high. You’ll scorch the bread before the egg sets. Medium heat is your friend.
- Skipping the butter in the hole. A tiny bit helps prevent sticking and keeps the egg edges tender.
- Walking away. This cooks fast.
Stay nearby to avoid overcooking.
Recipe Variations
- Caprese Style: Stuff with mozzarella, add a basil leaf in the pocket, and top the cooked egg with a light drizzle of balsamic glaze.
- Everything Bagel: Sprinkle everything seasoning on the bread before toasting; stuff with cream cheese and cheddar for tang and melt.
- Smoky Bacon Cheddar: Fold a teaspoon of cooked bacon bits into the cheese pocket; finish with a dash of smoked paprika.
- Spicy Pepper Jack: Use pepper jack and add sliced jalapeños or a pinch of red pepper flakes.
- Mushroom Swiss: Sauté sliced mushrooms first, pat dry, tuck into the pocket with Swiss, then proceed.
- Mediterranean: Stuff with feta and a smear of olive tapenade; finish with chopped parsley and a squeeze of lemon.
- Green Goddess: Mix shredded cheese with chopped spinach and scallions; serve with avocado slices.
- Gluten-Free: Use sturdy gluten-free bread; keep heat moderate to prevent crumbling.
FAQ
What’s the best cheese for melting?
Cheddar, mozzarella, Monterey Jack, and Gruyère melt smoothly and taste great. If you want extra stretch, mozzarella is your best bet. For more flavor, go with sharp cheddar or Gruyère.
Can I cook the yolk fully?
Yes.
Lower the heat and cover the pan for the last 1–2 minutes. Cook until the yolk feels firm to a gentle tap with a spatula. It will still taste creamy if you don’t overcook the bread.
How do I keep the cheese from leaking out?
Use a modest amount and slice it thin.
Seal the pocket by toasting the first side well before adding the egg. Avoid cracks in the bread and keep the slit away from the hole.
What if I don’t have a cutter for the hole?
Use a small glass, jar lid, or a knife to cut a neat circle. Aim for a hole that’s slightly larger than the egg yolk so the white can flow and set evenly.
Can I bake this instead of pan-frying?
You can.
Assemble on a lined baking sheet, brush with melted butter, and bake at 400°F (200°C) for 8–12 minutes, depending on desired yolk doneness. Keep an eye on the bread so it doesn’t over-brown before the egg sets.
Is there a dairy-free option?
Yes. Use dairy-free cheese that melts well and swap butter for olive oil or vegan butter.
Choose a brand known for good meltability to avoid a rubbery texture.
Can I make multiple servings at once?
Absolutely. Use a large griddle or two skillets. Stagger the egg cracking by a minute so you can plate everything hot and at the right doneness.
Why is my egg sticking to the pan?
You may need more fat or a better nonstick surface.
Add a small pat of butter directly into the hole before the egg, and make sure your pan is preheated.
In Conclusion
Egg-in-a-hole, upgraded with a hidden pocket of cheese, is simple comfort food with a playful twist. It cooks fast, uses basic ingredients, and feels special enough for a weekend breakfast—or a quick, satisfying dinner. With a few smart tips, you’ll get crisp edges, a melty center, and an egg cooked just the way you like it.
Keep the variations handy, and this will become a regular in your kitchen rotation.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
