Ham, Gruyere, and Dijon Eggs in a Hole
These egg-toast combos make a great breakfast straight from the skillet—so great that we wanted to be able to make more than a few at a time.
Why This Recipe Works
To adapt this classic skillet breakfast to the oven, we start by toasting bread (with a hole cut out) on both sides in a hot oven. A preheated, buttered baking sheet ensures that the bread browns without sticking, and cracking the eggs onto the hot pan helps them set up right away, preventing the whites from running all over. Adding a second, room-temperature baking pan to the setup acts as insulation, so when the eggs are returned to the oven they cook quickly but gently for a tender white and runny yolk every time.
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