Thick slices of buttery brioche get the Texas Toast treatment—golden, garlicky, and crisp—before cradling a perfectly cooked egg in the center. This easy, elevated take on egg in a hole makes weekend mornings feel extra special with minimal effort.
Recipe by Joy the Baker on March 24, 2025
Prep time: PT10M
Cook time: PT-495795H54M48S
Total time: PT-495795H54M48S
Rating
5 stars ( reviews)
Ingredients
2 small cloves (or 1 large) finely grated garlic
1/2 cup (1 stick, 113 grams) unsalted butter partially melted in the microwave
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon each dried thyme, parsley, and oregano (or whatever dried green you have on hand and like)
1 loaf brioche bread sliced into thick slices
2 to 8 large eggs, depending on how many you’re serving
For serving: sea salt and fresh cracked black pepper, hot sauce, a smear of sour cream, pickled jalapenos, fresh chopped chives
Categories
breakfast
Steps
In a small bowl stir together grated garlic, soft melty butter, olive oil, salt, garlic powder, and dried herbs. Stir into a loose paste. Brush (or spread) prepared butter across both sides of each slice of bread. Use a 2 ½-3 inch round cookie cutter to cut a round out of each slice of bread. Place all the parts on a baking sheet and set aside.
Heat a cast iron griddle over medium heat until very warm. Add as many slices of bread and their rounds to the griddle as will fit. Crack a large egg into the center of each bread. Cook until golden brown and flip, cooking to golden on the other side as well. Flip the rounds too! Flip the bread for as long as it takes to cook the egg to your desired doneness.
Slide each slice and its round onto plates. Serve with a sprinkle of salt and pepper, a few dashes of hot sauce, maybe a dollop of sour cream, a sprinkle of chives, and jalapeno slices.
Reviews
Kristin on 2025-03-25 (5 stars): I'm a runny-yolks fiend so I toast one side, flip & then crack the egg in. The garlic herb butter is elite!
