There’s something wonderfully nostalgic about cutting a hole in bread and frying an egg right in the center. This Egg in a Hole with Avocado gives the classic a fresh, modern twist with creamy avocado and savory seasoning. It’s a crispy, creamy, and downright irresistible breakfast that comes together in minutes.
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Why You’ll Love This Egg in a Hole with Avocado
- Ultimate texture party: Crispy bread, jammy egg, and cool avocado create a symphony of contrasts.
- Incredibly versatile: A perfect canvas for different breads, cheeses, and seasonings.
- Fancy without effort: Looks chic but is simple to make and sure to impress.
- Genuinely satisfying: Balanced protein, fats, and carbs keep you full for hours.
Ingredients & Tools
- 2 slices of thick-cut bread, such as sourdough or brioche
- 2 large eggs
- 1 ripe avocado
- 2 tbsp unsalted butter, divided
- 1 tsp everything bagel seasoning
- 1 tbsp fresh chives, finely chopped
- 1/2 lime
- To taste salt and freshly ground black pepper
- Optional: hot sauce, crumbled feta cheese, red pepper flakes
Tools: A medium non-stick skillet, a round cookie cutter or drinking glass (about 2-3 inches in diameter), a small bowl, a spatula
Notes: The quality of your bread and eggs really makes a difference here. A sturdy, thick-sliced bread holds up to the egg and won’t get soggy, while a good, fresh egg with a vibrant yolk elevates the whole experience from simple to sublime.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 16 g |
| Fat: | 32 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 1 | Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes
Before You Start: Tips & Ingredient Notes
- Bread matters. Opt for a bread that’s at least 1-inch thick. Sourdough is my go-to for its tangy flavor and sturdy structure, but a good brioche will add a lovely richness. Thin sandwich bread can tear easily and won’t provide that satisfying base.
- Avocado readiness is key. You want an avocado that yields slightly to gentle pressure. If it’s rock hard, it won’t mash nicely; if it’s mushy, it might be overripe and brown. A little goes a long way in ensuring that perfect, creamy texture.
- Don’t skip the fat. Butter is traditional and gives the bread that gorgeous, golden-brown crispness and nutty flavor. You could use a neutral oil, but butter really brings the magic here, so I highly recommend it.
- Get your toppings ready. Have your seasoning, chopped herbs, and lime wedges prepped before you start cooking. The egg cooks quickly, and you’ll want to assemble everything while it’s still hot for the best flavor and texture.
How to Make Egg in a Hole with Avocado
Step 1: First, get your bread ready. Use your cookie cutter or the rim of a glass to cut a hole right out of the center of each slice of bread. Don’t throw away those little circles! You can toast them right alongside the main event—they’re the cook’s treat. This step is what gives the dish its classic look and ensures the egg has a perfect little nest to cook in.
Step 2: Now, let’s get the avocado topping sorted. Slice your ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add a generous squeeze of fresh lime juice—this adds a bright zing and also helps prevent the avocado from browning too quickly. Mash it with a fork until it’s mostly smooth but still has a bit of texture. Season it with a pinch of salt and pepper, then set it aside for later.
Step 3: Time to cook! Place your skillet over medium heat and add one tablespoon of the butter. Once it’s melted and starting to foam a little, carefully place your bread slices (and the little bread circles) into the skillet. Let them toast for about 2 minutes, until the bottom is a beautiful golden brown. You’ll notice the butter sizzling happily—that’s the sound of success.
Step 4: Flip the bread slices over. Now, reduce the heat to medium-low. Crack one egg directly into the hole of each bread slice. The key here is to go slowly so the yolk stays intact. Season the egg with a little salt and pepper right away. Let it cook for about 3-4 minutes. If you like a runny yolk, you’re aiming for the white to be fully set but the yolk still jiggly.
Step 5: For a fully set yolk, you can carefully flip the entire thing over and cook for another minute or so. But honestly, I’m a big fan of letting that golden yolk stay runny—it becomes a sauce for the whole dish. While the egg is cooking, keep an eye on your little bread circles, flipping them so they get crispy on both sides.
Step 6: Once the egg is cooked to your liking, it’s assembly time! Use your spatula to transfer the Egg in a Hole to a plate. Immediately, spoon a generous amount of your mashed avocado right on top of the egg and bread. The heat from the egg will slightly warm the avocado, which is just lovely.
Step 7: Now for the finishing touches. Sprinkle the everything bagel seasoning and fresh chives over everything. Don’t be shy! The seasoning adds a fantastic savory, oniony crunch. Add your toasted bread circle to the side of the plate for dipping. If you’re feeling it, a final drizzle of hot sauce or a sprinkle of feta cheese takes it over the top. Serve immediately and enjoy the glorious mess.
Storage & Freshness Guide
- Fridge: Store components separately; assembled dish is best enjoyed immediately.
- Freezer: Not recommended due to texture changes in egg and avocado.
- Reviving: Reheat bread and egg in a skillet over low heat; add fresh avocado.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil cuts through the richness of the egg and avocado beautifully.
- Crispy roasted potatoes or hash browns — For the ultimate hearty brunch, add some crispy potatoes on the side. They’re perfect for scooping up any leftover avocado and egg yolk.
- Sautéed cherry tomatoes — Quickly blister some cherry tomatoes in the same pan after you’re done cooking the egg. Their burst of juicy, sweet acidity is a fantastic counterpoint.
Drinks
- A freshly squeezed grapefruit juice — Its bright, bitter-sweet flavor cleanses the palate and complements the creamy, savory notes of the dish without overpowering them.
- A dry cappuccino or flat white — The rich, roasted notes of coffee are a classic pairing for a reason. It’s the perfect warm, comforting beverage to sip alongside.
Something Sweet
- Fresh mixed berries with a dollop of yogurt — After a savory, satisfying meal, a light and refreshing bowl of sweet berries and creamy yogurt feels just right and doesn’t weigh you down.
- A warm, flaky croissant with jam — If you’re going all out for brunch, a buttery croissant with a bit of raspberry or apricot jam provides a delightful sweet finish.
Top Mistakes to Avoid
- Mistake: Using too high heat. If your pan is too hot, the bread will burn before the egg white has a chance to set. Medium to medium-low heat is your friend here, allowing for a golden-brown crust and a perfectly cooked egg.
- Mistake: Skipping the lime juice in the avocado. I’ve made this mistake before and ended up with brown, sad-looking avocado by the time I sat down to eat. The acid in the lime juice is crucial for keeping it bright green and fresh.
- Mistake: Choosing a bread that’s too thin. Flimsy bread can’t support the weight of the egg and will likely tear or become unpleasantly soggy. A thick, sturdy slice is non-negotiable for the best structure and texture.
- Mistake: Over-mashing the avocado. You want it creamy, but a little texture is nice! If you turn it into a completely smooth paste, you lose some of the satisfying mouthfeel that makes this dish so good.
Expert Tips
- Tip: Use a lid for a faster set. If you’re worried about the egg whites being too runny on top, place a lid over the skillet for the last minute of cooking. This traps steam and helps set the top of the egg without having to flip it.
- Tip: Infuse your butter. For an extra flavor boost, try melting your butter with a crushed garlic clove or a sprig of fresh thyme for a minute before adding the bread. Just fish it out before cooking—you’ll be amazed at the difference.
- Tip: Get creative with your cut-out shape. Who says the hole has to be a circle? Use a heart-shaped cookie cutter for a special occasion, or even a star shape. It’s a fun, simple way to make the meal feel extra special.
- Tip: Make a “fancy” avocado mash. Stir in some finely diced red onion, a chopped cherry tomato, and a pinch of cilantro into your mashed avocado to turn it into a quick guacamole-style topping. It adds wonderful layers of flavor and crunch.
FAQs
Can I make this recipe gluten-free or vegan?
Absolutely! For a gluten-free version, just use your favorite sturdy gluten-free bread. For a vegan twist, it gets a bit more creative. You can use a vegan butter alternative and, instead of an egg, try pouring a chickpea flour batter into the hole to create a savory, egg-like pancake. Top it with the avocado as usual—it’s surprisingly delicious and satisfying.
What’s the best way to get a perfectly round hole in the bread?
A round cookie cutter is the most reliable tool, but the rim of a sturdy drinking glass works just as well. Press down firmly and give it a little twist to cleanly cut through the bread. Just make sure you’re using a glass you don’t mind potentially scratching—a pint glass is usually perfect for the job.
My egg yolk broke when I cracked it! What should I do?
Don’t panic! It happens to the best of us. If the yolk breaks, it will still taste wonderful—think of it as a more integrated, saucy situation. If you’re determined for a picture-perfect yolk, you can crack the egg into a small ramekin first, then gently pour it from the ramekin into the bread hole. This gives you more control.
Can I prepare any part of this ahead of time?
You can definitely get your avocado mash ready ahead of time! Just press plastic wrap directly onto the surface of the mash to limit its exposure to air, and it should stay green in the fridge for a few hours. The actual cooking of the egg and bread, however, is best done right before serving for that ideal crispy, hot texture.
What can I do with the leftover bread circles?
Those little circles are a bonus! I love to toast them right in the pan alongside the main event. They become delicious, buttery croutons that are perfect for dipping into the runny yolk or scooping up the extra avocado. They’re the cook’s little reward.
Egg In A Hole With Avocado
Learn how to make the best Egg in a Hole with Avocado! This easy, 15-minute breakfast is crispy, creamy, and packed with flavor. Get the simple recipe now!
Ingredients
For the Ingredients
-
2 slices thick-cut bread (such as sourdough or brioche)
-
2 large eggs
-
1 ripe avocado
-
2 tbsp unsalted butter (divided)
-
1 tsp everything bagel seasoning
-
1 tbsp fresh chives (finely chopped)
-
1/2 lime
-
salt and freshly ground black pepper (to taste)
-
hot sauce, crumbled feta cheese, red pepper flakes (optional)
Instructions
-
First, get your bread ready. Use your cookie cutter or the rim of a glass to cut a hole right out of the center of each slice of bread. Don’t throw away those little circles! You can toast them right alongside the main event—they’re the cook’s treat. This step is what gives the dish its classic look and ensures the egg has a perfect little nest to cook in.01
-
Now, let’s get the avocado topping sorted. Slice your ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add a generous squeeze of fresh lime juice—this adds a bright zing and also helps prevent the avocado from browning too quickly. Mash it with a fork until it’s mostly smooth but still has a bit of texture. Season it with a pinch of salt and pepper, then set it aside for later.02
-
Time to cook! Place your skillet over medium heat and add one tablespoon of the butter. Once it’s melted and starting to foam a little, carefully place your bread slices (and the little bread circles) into the skillet. Let them toast for about 2 minutes, until the bottom is a beautiful golden brown. You’ll notice the butter sizzling happily—that’s the sound of success.03
-
Flip the bread slices over. Now, reduce the heat to medium-low. Crack one egg directly into the hole of each bread slice. The key here is to go slowly so the yolk stays intact. Season the egg with a little salt and pepper right away. Let it cook for about 3-4 minutes. If you like a runny yolk, you’re aiming for the white to be fully set but the yolk still jiggly.04
-
For a fully set yolk, you can carefully flip the entire thing over and cook for another minute or so. But honestly, I’m a big fan of letting that golden yolk stay runny—it becomes a sauce for the whole dish. While the egg is cooking, keep an eye on your little bread circles, flipping them so they get crispy on both sides.05
-
Once the egg is cooked to your liking, it’s assembly time! Use your spatula to transfer the Egg in a Hole to a plate. Immediately, spoon a generous amount of your mashed avocado right on top of the egg and bread. The heat from the egg will slightly warm the avocado, which is just lovely.06
-
Now for the finishing touches. Sprinkle the everything bagel seasoning and fresh chives over everything. Don’t be shy! The seasoning adds a fantastic savory, oniony crunch. Add your toasted bread circle to the side of the plate for dipping. If you’re feeling it, a final drizzle of hot sauce or a sprinkle of feta cheese takes it over the top. Serve immediately and enjoy the glorious mess.07
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