Baked Egg In A Hole (Spinach & Blue Cheese)
Crispy brioche with an egg baked right in the center, topped with wilted spinach, green onions, and tangy blue cheese. A fast, oven-baked breakfast that looks fancy but takes just minutes.
Equipment
- Rimmed baking sheet
- Cookie cutter or drinking glass (2–3 inch / 5–7.5 cm)
- Pastry brush
- Small bowl (for melted butter)
- Spatula
- Measuring spoons
Ingredients
- 4 slices brioche bread cut about 1-inch thick if possible
- 4 large eggs
- 2 tbsp butter melted (for brushing bread)
- 1 tbsp olive oil optional, for drizzling spinach or greasing the pan lightly
- 2 cups fresh spinach roughly chopped
- 2 green onions thinly sliced
- 0.25 cup blue cheese crumbled
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment (optional) and set aside.
- Brush both sides of each brioche slice with melted butter. Use a 2–3 inch (5–7.5 cm) cookie cutter or drinking glass to cut a hole in the center of each slice. (Save the cut-outs to toast separately if you like.)
- Place the bread slices on the baking sheet. Toast for 3–4 minutes, then flip the slices over.
- Carefully crack one egg into each hole. If any white spills over, nudge it back toward the center with a spoon.
- Scatter spinach around the eggs (and a little on top if there’s room). Sprinkle sliced green onions and blue cheese over the spinach. Season with salt and black pepper.
- Bake for 10–12 minutes, or until the whites are set and the yolks are still slightly soft. Start checking at 10 minutes to avoid overcooking.
- Serve immediately while the toast is crisp and the yolk is runny. Add an extra pinch of pepper or a drizzle of olive oil if desired.
Notes
Frozen spinach works too—thaw and squeeze very dry to prevent soggy toast.
Blue cheese can be intense; swap with feta, goat cheese, cheddar, or mozzarella if preferred.
For firmer yolks, bake 2–4 minutes longer.
If water pools from the spinach, carefully tilt the pan and spoon it off to keep the bread crisp.
Blue cheese can be intense; swap with feta, goat cheese, cheddar, or mozzarella if preferred.
For firmer yolks, bake 2–4 minutes longer.
If water pools from the spinach, carefully tilt the pan and spoon it off to keep the bread crisp.
Nutrition
Calories: 360kcal | Protein: 15g | Saturated Fat: 8g | Cholesterol: 215mg | Sodium: 560mg