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Egg in a Hole With Berries and Yogurt

Egg in a Hole with Berries and Yogurt
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Serves 2| Hands-On Time: | Total Time:


  • 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)


  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.

Nutritional Information

  • Per Serving
  • Calories 371 (52% from fat)
  • Fat 22g (sat 12g)
  • Cholesterol 258mg
  • Carbohydrate 33g
  • Sodium 580mg
  • Protein 15g
  • Fiber 4g
  • Sugar 15g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.