Description
Thick slices of buttery brioche get the Texas Toast treatment—golden, garlicky, and crisp—before cradling a perfectly cooked egg in the center. This easy, elevated take on egg in a hole makes weekend mornings feel extra special with minimal effort.
Ingredients
Scale
- 2 small cloves (or 1 large) finely grated garlic
- 1/2 cup (1 stick, 113 grams) unsalted butter partially melted in the microwave
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon each dried thyme, parsley, and oregano (or whatever dried green you have on hand and like)
- 1 loaf brioche bread sliced into thick slices
- 2 to 8 large eggs, depending on how many you’re serving
- For serving: sea salt and fresh cracked black pepper, hot sauce, a smear of sour cream, pickled jalapenos, fresh chopped chives
Instructions
- In a small bowl stir together grated garlic, soft melty butter, olive oil, salt, garlic powder, and dried herbs. Stir into a loose paste. Brush (or spread) prepared butter across both sides of each slice of bread. Use a 2 ½-3 inch round cookie cutter to cut a round out of each slice of bread. Place all the parts on a baking sheet and set aside.
- Heat a cast iron griddle over medium heat until very warm. Add as many slices of bread and their rounds to the griddle as will fit. Crack a large egg into the center of each bread. Cook until golden brown and flip, cooking to golden on the other side as well. Flip the rounds too! Flip the bread for as long as it takes to cook the egg to your desired doneness.
- Slide each slice and its round onto plates. Serve with a sprinkle of salt and pepper, a few dashes of hot sauce, maybe a dollop of sour cream, a sprinkle of chives, and jalapeno slices.