Egg-in-a-Hole Breakfast Sandwich


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Egg-in-a-Hole Breakfast Sandwich

Photo: Erik Putz

This sammy is so loaded with good stuff—ham, cheese, spinach and tomato, plus a gooey fried egg—you may need a knife and fork. And a napkin.


  • 4 English muffins

  • 2 tbsp unsalted butter, softened

  • 4 eggs

  • Pinch each salt and pepper

  • 4 slices Swiss or mozzarella cheese

  • 4 slices Black Forest ham

  • 1 cup spinach leaves

  • ¼ cup tomato bruschetta topping


  • Spread butter on both sides of English muffins. Cut a 2 1/4-in. circle in centre of each top using a cookie cutter.

  • Heat a large non-stick frying pan over medium. Add muffin bottoms and cut-out centres. Toast, flipping halfway, about 3 min. Divide among plates.

  • Place muffin tops, cut-side down in pan. Crack eggs into holes. Sprinkle with salt and pepper. Cook, flipping halfway, until egg white is set but yolk remains runny, 2 to 3 min. Top with cheese.

  • Spread bottoms with bruschetta, then layer with ham and spinach. Sandwich with muffin tops.

Nutrition (per serving)

Calories 405, Protein 23g, Carbohydrates 31g, Fat 21g, Fibre 2g, Sodium 722mg.
Excellent source of Vitamin A.

Photo by Erik Putz.

This article was originally published on Oct 08, 2017

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