Name: Classic Smokehouse Egg-in-the-Hole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 thick slices sourdough or Texas toast; 4 large eggs; 3 Tbsp unsalted butter; 1 tsp smoked paprika; 1 small clove garlic, minced or grated; ½ tsp smoked salt; ½ tsp freshly ground black pepper

Classic Smokehouse Egg-in-the-Hole

This rustic breakfast favorite takes a simple egg-and-bread combination and infuses it with a deep, wood-fired aroma. By preparing it in a cast-iron skillet or over an open flame, the bread develops a perfectly charred, buttery crust that surrounds a warm, soft-cooked center. It is a timeless and comforting dish that brings a bold, smokehouse-inspired twist to a nostalgic morning staple.

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

Ingredients

4 thick slices sourdough or Texas toast (¾–1" thick)
4 large eggs
3 Tbsp unsalted butter
1 tsp smoked paprika
1 small clove garlic, minced or grated
½ tsp smoked salt (or regular kosher salt)
½ tsp freshly ground black pepper

Instructions

Use a 2½–3" ring cutter to punch a hole in the center of each bread slice. Save the cut‑out “plugs” to toast in the pan if you like.
In a large cast iron over medium heat, melt butter with smoked paprika and garlic until fragrant (30–60 seconds). Don’t brown the garlic.
Lay the bread slices in the pan. Toast 1–2 minutes per side until light golden and the butter is soaked in.
Reduce heat to medium‑low. Crack 1 egg into each hole. Season with smoked salt and black pepper.
Cook 2–3 minutes, until the whites are mostly set.
Flip each toast in one confident move and cook 30–60 seconds more for runny yolks, longer if you like them more set.
Serve immediately.

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Classic Smokehouse Egg-in-the-Hole