Caprese Egg in a Hole Toast
Caprese Egg in a Hole Toast turns simple sourdough, eggs, mozzarella, tomatoes, pesto, and basil into a warm skillet brunch with crisp edges, a creamy center, and fresh Italian flavor.
This recipe serves 4 and uses everyday ingredients. It feels special enough for a weekend breakfast, but it cooks fast enough for a weekday lunch.
Why You Will Love This Recipe
- Crisp and creamy texture: The butter toasted sourdough gets golden and crunchy while the egg stays soft in the center.
- Fresh Caprese flavor: Tomatoes, mozzarella, basil, pesto, and balsamic glaze make each bite bright and rich.
- Quick from scratch meal: You can make four servings in about 20 minutes with one skillet.
- Flexible and budget friendly: Use day old sourdough, any ripe tomatoes, and a small amount of cheese for big flavor.
Fabian’s Budget and Health Tip: Buy a larger sourdough loaf and slice it yourself. Thick slices hold the egg better and cost less per serving than pre sliced bakery bread. If fresh mozzarella feels pricey, use shredded low moisture mozzarella. It melts well and still gives you that creamy Caprese bite.
Ingredients (Serves 4)
- 4 thick slices sourdough bread, about 1 inch thick, 4 slices, about 320 g
- 4 large eggs, 4 eggs
- 4 tablespoons butter, divided, 56 g
- 1 cup fresh mozzarella, sliced or torn, 120 g
- 1 cup cherry tomatoes, halved, or 2 medium tomatoes, sliced, 150 g
- 4 tablespoons basil pesto, 60 g
- 1 small handful fresh basil leaves, about 10 g
- 2 tablespoons balsamic glaze, 30 ml
- 1 teaspoon salt, or to taste, 6 g
- 1 teaspoon freshly ground black pepper, or to taste, 2 g
Step-by-Step Instructions
1. Cut the Bread Centers
Use a small glass or biscuit cutter to cut a round hole from the center of each sourdough slice. Keep the cut out rounds. They toast beautifully and make the best little dippers for extra pesto or runny yolk.
2. Warm the Skillet
Place a large skillet over medium heat. Add 1 tablespoon butter and let it melt until it foams lightly and smells nutty. Do not rush this step. Butter gives the sourdough its golden, crisp edge.
3. Toast the First Side
Add 1 or 2 bread slices to the skillet, depending on the size of your pan. Add the bread rounds too. Cook for 1 to 2 minutes, until the bottom looks lightly golden and the edges start to crisp.
4. Add the Egg
Flip the bread. Add a small extra pat of butter into each hole if the pan looks dry. Crack 1 egg into the center of each slice. You should hear a gentle sizzle. Season with a pinch of salt and black pepper.
5. Cook Until the Whites Set
Cook for 2 to 3 minutes, until the egg whites turn mostly opaque. If the bread browns too quickly, lower the heat. The sourdough should smell toasty, not burnt.
6. Add Mozzarella and Tomatoes
Scatter mozzarella and tomatoes over the toast, keeping most of the cheese around the egg instead of on top of the yolk. Cover the skillet for 1 to 2 minutes, just until the mozzarella softens and the tomatoes look glossy.
7. Finish Caprese Style
Transfer the toast to plates. Spoon pesto over the warm mozzarella and tomatoes. Add fresh basil leaves, a drizzle of balsamic glaze, and another pinch of salt and black pepper. Serve right away while the sourdough is crisp and the cheese is creamy.
Expert Troubleshooting and FAQs
How do I keep the egg from leaking under the bread?
Use thick sourdough and press the bread gently into the skillet before adding the egg. A hot, buttered pan helps the egg start setting as soon as it touches the surface.
What if my yolk cooks faster than I want?
Keep the heat at medium or medium low. If the pan is too hot, the bottom browns before the white sets. Cover the skillet briefly to set the whites without overcooking the yolk.
Can I make this with regular sandwich bread?
Yes, but sourdough works best because it is sturdy and tangy. If using softer bread, cut a slightly smaller hole and handle it gently when flipping.
Can I make the eggs fully cooked?
Yes. After adding the egg, cook until the white is set, then flip the toast for 30 to 60 seconds. The yolk will firm up and the top will get lightly golden.
What tomatoes work best?
Cherry tomatoes are easy because they are sweet, juicy, and quick to prep. In summer, ripe sliced tomatoes taste amazing. Pat very juicy tomatoes with a clean towel so they do not make the toast soggy.
Estimated Nutritional Facts
Per serving, 1 toast:
- Calories: about 430
- Protein: about 19 g
- Carbs: about 36 g
- Fats: about 25 g
Caprese Egg in a Hole Toast
Ingredients
- 4 thick slices sourdough bread, about 1 inch thick, 4 slices, about 320 g
- 4 large eggs, 4 eggs
- 4 tablespoons butter, divided, 56 g
- 1 cup fresh mozzarella, sliced or torn, 120 g
- 1 cup cherry tomatoes, halved, or 2 medium tomatoes, sliced, 150 g
- 4 tablespoons basil pesto, 60 g
- 1 small handful fresh basil leaves, about 10 g
- 2 tablespoons balsamic glaze, 30 ml
- 1 teaspoon salt, or to taste, 6 g
- 1 teaspoon freshly ground black pepper, or to taste, 2 g
Instructions
- 1. Cut the Bread Centers. Use a small glass or biscuit cutter to cut a round hole from the center of each sourdough slice. Keep the cut out rounds. They toast beautifully and make the best little dippers for extra pesto or runny yolk.
- 2. Warm the Skillet. Place a large skillet over medium heat. Add 1 tablespoon butter and let it melt until it foams lightly and smells nutty. Do not rush this step. Butter gives the sourdough its golden, crisp edge.
- 3. Toast the First Side. Add 1 or 2 bread slices to the skillet, depending on the size of your pan. Add the bread rounds too. Cook for 1 to 2 minutes, until the bottom looks lightly golden and the edges start to crisp.
- 4. Add the Egg. Flip the bread. Add a small extra pat of butter into each hole if the pan looks dry. Crack 1 egg into the center of each slice. You should hear a gentle sizzle. Season with a pinch of salt and black pepper.
- 5. Cook Until the Whites Set. Cook for 2 to 3 minutes, until the egg whites turn mostly opaque. If the bread browns too quickly, lower the heat. The sourdough should smell toasty, not burnt.
- 6. Add Mozzarella and Tomatoes. Scatter mozzarella and tomatoes over the toast, keeping most of the cheese around the egg instead of on top of the yolk. Cover the skillet for 1 to 2 minutes, just until the mozzarella softens and the tomatoes look glossy.
- 7. Finish Caprese Style. Transfer the toast to plates. Spoon pesto over the warm mozzarella and tomatoes. Add fresh basil leaves, a drizzle of balsamic glaze, and another pinch of salt and black pepper. Serve right away while the sourdough is crisp and the cheese is creamy.
