Egg in a Hole with Berries and Yogurt

Egg in a Hole with Berries and Yogurt

Real Simple JANUARY 2008

  • Yield: Makes 4 servings


  • 2 slices whole-wheat bread
  • 2 tablespoons butter, softened
  • 2 large eggs
  • Kosher salt and pepper
  • 1 cup berries (such as blueberries, raspberries, or blackberries)
  • 1 cup plain yogurt
  • 2 tablespoons sliced almonds, toasted (optional)


Spread the top of each slice of bread with 1/2 tablespoon of the butter. Using a round cookie cutter or drinking glass, cut a 2 1/2- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.

Heat the remaining 1 1/2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.

Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 52%
  • Protein: 15g
  • Carbohydrate: 33g
  • Sugars: 15g
  • Fiber: 4g
  • Fat: 22g
  • Saturated fat: 12g
  • Sodium: 580mg
  • Cholesterol: 258mg

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Egg in a Hole with Berries and Yogurt Recipe