Looking for a simple, quick, delicious breakfast? I recommend this. This takes five minutes tops to throw together, and then just throw it in a container, and take it to work with you, and you’ve got a perfect breakfast, carbs and protein and a bit of sweetness.

Pro tip: be sure to use real thick bread – I picked up a loaf of thick-cut shokupan (a Japanese sandwich bread made with milk, fantastic stuff) from Mitsuwa in IL when I was down there the other week for C2E2, and it was the perfect size. And in terms of getting the perfect sized hole, I used a beer flight cup that I had from a local beer festival, and it got the perfect size. 

Eggs in a Hole
Makes one slice


  • 1ish T butter
  • 1 slice thick bread (I used shokupan)
  • 1 egg
  • brown sugar and sea salt to taste

Melt your butter in a small pan, let it get bubbly, but don’t let it brown. While the butter melts, take a slice of thick bread and make a two inch or so hole in it (I used a beer flight cup to make mine).  As soon as the butter starts to bubble, take one side of the bread and cook until golden brown (a minute or two tops). Then, flip the toast, take your egg, crack it into the hole, and let it cook on the stovetop until the white sets, and sprinkle with brown sugar and sea salt. 

As soon as the white sets, take it off, and enjoy! The yolk will still be perfectly runny in the center.