Eggs in a Nest – whether you call it Eggs in a Nest or Egg in a Hole, there’s nothing more delicious than a farm-fresh egg fried inside a slice of buttered bread! This recipe is from The Fresh Eggs Daily Cookbook by Lisa Steele. It’s perfect for breakfast or brunch!
I begin every podcast interview with the same question: “what’s the first thing you ever cooked, and how old were you?”
And quite often, I hear a very familiar response: eggs.
I’m not surprised! After all, eggs were the first thing I ever cooked, too. I was about seven years old, and I remember tackling scrambled eggs at the stove. Part of the allure was using a fork to whip the eggs into submission – it looked like a very pro-cook thing to do!
These days, eggs are still one of my go-to meals – I always say, if you have an egg in the fridge, you’ll never go hungry. Part of the beauty of eggs is you can make a simple meal with them any time, but of course, the possibilities are pretty endless, even with a couple of humble eggs.
With a keen love and respect for eggs already in my heart, I was so excited to meet and interview Lisa Steele on the podcast to discuss her newly released cookbook. The Fresh Eggs Daily Cookbook (affiliate link) takes Lisa’s expertise in raising chickens and brings it into the kitchen, where she shares a plethora of recipes, from classics like Eggs Benedict (her favorite!) to her family’s Pulla Bread recipe.
When I was poking around my fridge, trying to decide what to make for lunch, I remembered Lisa’s recipe for Eggs in a Nest and decided to give it a go.
How to Make Eggs in a Nest
Eggs in a Nest. You may also know it as Eggs in a Hole. But did you know that there are so many other monikers for this classic? Lisa’s recipe headnotes also list eggs with hats, eggs in a basket, and eggs in bread. Upon more sleuthing, I learned that this dish also moonlights as bulls-eye eggs, eggs in a frame, gashouse eggs (as well as gasthous eggs), hole in one, one-eyed jack, pirates eye, and popeye. Whew!
No matter what you call it, the concept is the same.
It starts with a slice of bread. And eggs. And a touch of butter.
Part of the fun is punching out a circle in the bread to create the nest – I use a biscuit cutter, but you can also use a glass or an old can! Simply melt the butter in your pan, coat the bread and the cutouts on both sides, and fry your egg in the hole! Cover the pan as it cooks, the steam will cook the egg as it crisps from the pan; as to whether or not you want a jammy yolk or gooey, that’s up to you! Don’t forget to season with a touch of salt and pepper and a sprinkling of fresh herbs.
Listen to the Podcast with Lisa Steele
For more egg inspiration and to learn more about chickens and eggs, be sure to check out my interview with Lisa Steele in Episode 34 of the Kitchen Confidante Podcast!
More Egg Recipes
How to Freeze Eggs | One Quick Tip
Hummus and Tahini Egg Salad
Spaghetti Squash Shakshuka
Scottish Smoked Salmon Bagel with Scrambled Eggs
Alaska Dungeness Crab Cake Benedict
Baked Eggs with Asparagus and Peas
Baked Eggs with Cheesy Pancetta Biscuits
Disclosure: I was sent a copy of The Fresh Eggs Daily Cookbook to review for the Kitchen Confidante Podcast Episode 34 with Lisa Steele. All opinions are, of course, my own. There may be affiliate links in the post, see my Disclosure page to learn more.
Eggs in a Nest
- 2 slices bread
- 2 tablespoons unsalted butter
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- Fresh herbs for garnish such as chives, dill, etc.
- Hot sauce for drizzling optional
- Cut a hole in the center of each slice of bread with a 3-inch biscuit cutter, cookie-cutter, or the rim of a medium-sized drinking glass.
- In a large skillet over medium-low heat, melt the butter. Place 2 slices of the bread, plus the circle cutouts, in the pan and cook until golden brown on one side, about 2 to 3 minutes. Flip the bread over.
- Carefully break 1 egg into each hole of the bread.
- Cover the pan and cook until the whites are set, about 1 minute. Continue to cook until the yolk is done to your liking.
- Remove from the pan, arrange on plates, and season with salt and pepper. Garnish with chopped chives and drizzle with hot sauce, if desired. Serve with the bread cutouts on the side.