Name: Cheese-Stuffed Egg-in-the-Hole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 thick slices sturdy bread; 4 large eggs; 1 cup shredded smoked cheddar; 1/2 cup shredded smoked Gouda or mozzarella; ½–¾ cup additional shredded cheese for topping; 2-3 Tbsp softened butter; 2-3 Tbsp chopped fresh chives for garnish; Salt and pepper to taste

Cheese-Stuffed Egg-in-the-Hole

This indulgent dish features thick slices of artisanal bread that are carefully hollowed and packed with a rich, smoky dairy blend. Once the center is filled with a soft-cooked egg, the entire slice is topped with more melty goodness and finished under high heat for a bubbly, blistered crust. It is a decadent, multi-textured meal that combines a satisfying crunch with a lava-like center of savory melted gold.

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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 sturdy bread (sourdough, country, or brioche)
4 large eggs
1 cup shredded smoked cheddar
¹⁄₂ cup shredded smoked Gouda or mozzarella
½–¾ cup additional shredded cheese for topping
2-3 Tbsp softened butter
2-3 Tbsp chopped fresh chives for garnish (or green onion tops)
Salt and pepper to taste

Instructions

In a bowl, combine the 1 cup cheddar and ½ cup Gouda (this is your stuffing cheese).
In each bread slice, cut a horizontal slit from one side to create a pocket (don’t cut all the way through).
Stuff each pocket generously with the cheese mix, pressing it in evenly so you’ve got a nice even layer inside the bread.
Use a cutter to punch a hole in the center of each slice, being careful not to tear open the pocket.
Butter both sides of the bread.
Heat a large skillet over medium heat. Add the stuffed bread slices and toast 1–2 minutes per side to start melting the interior cheese and get some color on the bread.
Reduce heat to medium‑low. Crack 1 egg into each hole and season with salt and pepper.
Sprinkle a generous layer of the extra shredded cheese over the top surface of the bread, staying mostly on the bread itself but it’s fine if a little overlaps the egg edge.
Cover the pan with a lid and cook 3–4 minutes, just until the whites are set and the yolks are still soft. You want the top cheese mostly melted but not fully browned yet.
Transfer the toasts to a sheet pan (if you’re broiling), or leave them in the pan if you’re using a torch.
Broiler: Slide under a hot broiler for about 30–60 seconds until the top cheese is bubbly and browned.
Torch: Hit the top cheese and bread edges with a culinary torch until you get that nice blistered, bubbly look.
Finish with a shower of chopped chives over the top for color and freshness.
Serve immediately for maximum cheese pull and contrast.

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Cheese-Stuffed Egg-in-the-Hole