Egg in a Hole

This recipe is vegetarian. With optional changes it could also be gluten and dairy-free.

Prep Time
5 minutes
Cook Time
10 minutes
Serves 1
Egg in a Hole Breakfast


Step 1.Cut a 5-6.5cm hole in the bread. Spray a non-stick frypan with olive oil and heat over a moderately high heat. Add the bread slice and cut round, and the tomatoes. Crack the egg into the hole in the bread, season and cook for 3-4 minutes or until partly set. Flip it over and cook for a further 3-4 minutes or until cooked as desired. (Alternatively, for sunny-side-up, do not flip egg and toast but cover pan and cook until egg has set.)

Step 2. Combine the ricotta and chives and serve alongside the egg and tomatoes.

Tips: Ricotta may be replaced by the same amount of feta but instead crumble it over the egg to serve, with chives to garnish.

And, for a kick-start try sliced green chilli instead of the chives!


  • 35g Slice Wholegrain or Dark Rye Bread
  • Olive Oil Spray
  • 60g Egg
  • 3 Cherry Tomatoes (30g), halved
  • Salt and Ground Black Pepper, to taste
  • 1 Tablespoon (15g) Reduced Fat Ricotta
  • Chives, snipped, or Other Soft Green Herb

Per serve:

Energy: 885kj (212kcal)

Protein: 14.7g

Fat: 9.6g

Carbohydrates: 14.7g

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