Egg in a Hole With Berries and Yogurt

Photo by Alexandra Grablewski
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 371 (52% from fat) calories
    • Fat 22 g (sat 12g)
    • Cholesterol 258 mg
    • Sodium 580 mg
    • Protein 15 g
    • Carbohydrate 33 g
    • Sugar 15 g
    • Fiber 4 g


  1. Check 2slices whole-wheat bread
  2. Check 2tablespoons butter, softened
  3. Check 2large eggs
  4. Check kosher salt and pepper
  5. Check 1cup berries (such as blueberries, raspberries, or blackberries)
  6. Check 1cup plain yogurt
  7. Check 2tablespoons sliced almonds, toasted (optional)


  1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
  2. Heat the remaining 1½ 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 ¼ teaspoon salt and ¼ 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.
  3. Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.