Cheesy Egg in a Hole

Name: Cheesy Egg in a Hole with Mozzarella
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 slices white bread; 1 oz fresh mozzarella ball; 2 tbsp butter; 2 large eggs; salt, to taste; black pepper, to taste

Cheesy egg in a hole is a grilled bread-and-egg breakfast where a cutout center is filled with fresh mozzarella, creating a melted, dippable cheese pocket around the runny yolk.

🌍American 🏷️Egg in a hole 🏷️Egg in a basket 🏷️Cheesy toast 🏷️Breakfast Eggs

🏷️

🏷️Mozzarella

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TikTok

Total

7 min

Servings

2

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 slices white bread
1 oz fresh mozzarella ball
2 tbsp butter
2 large eggs
salt, to taste
black pepper, to taste

6 Ingredients

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Instructions

1
Place a fresh mozzarella ball on one slice of bread and top with the second slice.
2
Using the rim of a drinking glass, press down firmly to cut a circle out of the center of the bread slices. This will create two bread 'frames' and one cheesy center cutout.
3
Melt butter in a non-stick skillet over medium heat.
4
Place the bread frames and the cheesy center cutout into the hot butter.
5
Toast the bread frames on one side until golden, then flip them. Continue toasting the cheesy cutout, flipping to brown both sides.
6
Crack one egg into the hole of each bread frame.
7
Season the eggs with salt and pepper to taste.
8
Cover the skillet with a lid and cook for 1-2 minutes, or until the egg whites are set but the yolks are still runny.
9
Remove the egg-in-a-hole toasts and the cheesy center from the pan and place on a plate.
10
Cut the cheesy center in half and dip into the runny egg yolk to enjoy.

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Tips & Notes

Pro tips

Use a round cutter, bottle rim, or small glass to cut a clean hole — avoid tearing the bread, which weakens the structure.
Tear the mozzarella into small pieces and distribute evenly in the hole and around the yolk so it melts uniformly.
Toast the cutout circles on the same skillet for dipping soldiers — they soak up the runny yolk and melted cheese.
Cook on medium heat with the skillet covered in the final minutes to melt the cheese without burning the bread bottom.

Substitutions

Fresh mozzarella → aged cheddar or gruyere (melts faster, less stretchy)
White bread → brioche or sourdough (richer flavor, different texture)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet over low heat. Best eaten fresh.

Common Questions

Can I use a different type of cheese?

Yes. Cheddar, gruyere, or any melting cheese works. Fresh mozzarella melts fastest and creates the best stretchy texture for dipping.

How do I prevent the bread from burning before the egg cooks?

Use medium heat, not high. Butter the pan and bread well, cover the skillet with a lid or foil for the last 2–3 minutes to steam the egg without charring the bread.

What size should the cutout hole be?

About 2–3 inches in diameter — large enough to fit the egg and cheese comfortably without the bread collapsing or the filling leaking out the sides.

Can I make this ahead?

Cut and butter the bread up to 2 hours ahead, but cook fresh. The finished dish is best eaten immediately while the cheese is stretchy and the yolk is runny.

How do I know when the egg is done?

Cook until the whites are set and opaque (3–4 minutes on medium heat). The yolk should still jiggle slightly when you shake the pan for the best dipping experience.