Name: “Japanese-Style” Egg-in-the-Hole with Cold Smoke
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 slices Shokupan or Texas Toast, cut 1-inch thick; 4 large eggs; 2 Tbsp neutral oil or butter; 1 tsp soy sauce; 1 tsp toasted sesame oil; 2 scallions , bias-cut into thin slivers; Salt and white pepper to taste

“Japanese-Style” Egg-in-the-Hole with Cold Smoke

Thick slices of fluffy milk bread are gently cold-smoked before being pan-toasted with a vibrant center. The dish is finished with a savory, aromatic drizzle and fresh garnishes to create a refined balance of textures and flavors. It offers a sophisticated, fire-kissed take on a classic breakfast that feels both light and deeply satisfying.

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Ingredients

4 slices Shokupan or Texas Toast, cut 1-inch thick (Japanese milk bread)
4 large eggs (room temperature)
2 Tbsp neutral oil or butter
1 tsp soy sauce (optional finish)
1 tsp toasted sesame oil (optional finish)
2 scallions , bias-cut into thin slivers (green parts only)
Salt and white pepper to taste

Instructions

Fill your smoke tube with fruit wood pellets (apple or cherry works best for bread) and light it. Place it in the bottom of your unlit smoker. We are aiming for ambient smoke only—no heat. Ideally, do this on a cool day (around 50°F/10°C) or in the morning.
Place the bread slices (whole, no holes punched yet!) on a silicone mesh grid inside the smoker. Smoke for 10–15 minutes.
After smoking, punch the holes out of your 4 slices of bread. Keep the centers!
Heat a non-stick skillet over medium-low heat and add 2 tbsp neutral oil or butter to the pan, ensuring it melts and coats the entire surface.
Place the smoked bread frames and centers in the skillet, toasting both sides
Crack an egg into the hole of each smoked bread slice.
Cover the pan with a tight-fitting lid. Season gently with salt and white pepper. This captures the steam and cooks the top of the egg without flipping, keeping that yolk perfectly sunny-side up and vibrant yellow (the "Japanese" look).
Cook for roughly 2–3 minutes until the white is set but the yolk is still wobbling.
Slide onto a plate. If desired, drizzle with soy sauce and toasted sesame oil mixed together.
Garnish with the bias-cut scallions for a pop of fresh green against the yellow yolk.

Rate this recipe

“Japanese-Style” Egg-in-the-Hole with Cold Smoke