Classic Smokehouse Egg-in-the-Hole

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

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.

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

1
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.
2
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.
3
Lay the bread slices in the pan. Toast 1–2 minutes per side until light golden and the butter is soaked in.
4
Reduce heat to medium‑low. Crack 1 egg into each hole. Season with smoked salt and black pepper.
5
Cook 2–3 minutes, until the whites are mostly set.
6
Flip each toast in one confident move and cook 30–60 seconds more for runny yolks, longer if you like them more set.
7
Serve immediately.

Read it online: https://brinnerbites.com/recipe/classic-smokehouse-egg-in-the-hole/