This vintage brunch recipe goes by many names: egg-in-a-hole, egg in a frame, gashouse egg, the Popeye, you name it. Popularized on 1950s diner menus across the country, this throwback recipe became a down-home staple that you can easily make at home today.
- Yield: 1 Serving
- Preparation Time: 5 Minutes
- Cooking Time: 5 Minutes
- 1 thick slice of bread
- 1 tablespoon unsalted butter
- 1 large egg
- Kosher salt and freshly ground black pepper
- Using a biscuit cutter or can, cut a hole in the center of the bread and set aside.
- In a cast-iron or nonstick skillet, melt the butter over medium-low heat.
- When the butter has melted, place the bread in the skillet with the smaller bread circle next to it.
- Crack the egg directly in the hole of the bread.
- Cook for 30 seconds or a bit longer before flipping over.
- Sprinkle with salt and pepper, then flip and salt and pepper again. Turn the bread circle to brown the second side as well.
- Cook until the bread is golden and the egg yolk starts to set up but is still soft. Try not to break the yolk.
- Carefully transfer to a plate and serve with the cut-out piece of bread to dip into the yolk.