Egg-in-a-Hole Toast with Garlic Herb Sesame Seasoning

Headnote

This is a precise, generous breakfast of contrast: crisp bread, a tender set egg, and a fragrant seasoning that lifts the whole dish without crowding it. The butter and olive oil work together for even browning and a clean, savory finish. The result should be compact, well-balanced, and fully controlled in texture.

Recipe essentials

Dish category: Savory breakfast toast
Cuisine or origin: Contemporary European-inspired
Course type: Breakfast or light lunch
Yield: 1 serving
Serving size: 175 g
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Difficulty: Easy

Equipment

1 small frying pan, 20 cm
1 round cutter or the rim of a small glass, 6 cm
1 spatula
1 small bowl
1 fork

Ingredients

White bread, 60 g, crusts removed if needed for a clean round cut
Egg, 50 g
Butter, 10 g
Olive oil, 5 g
Garlic, 3 g, finely grated
Sesame seed, 4 g
Dried herb seasoning, 2 g
Salt, 1 g
Black pepper, 1 g

Method

1. Cut a neat round from the center of the bread, leaving a stable border around the hole. Keep the cut piece; it will toast alongside the bread.

2. Mix the garlic, sesame seed, dried herb seasoning, salt, and black pepper in a small bowl.

3. Set the pan over medium heat and add the butter and olive oil. When the butter has melted and the foam subsides, the fat should look glossy and evenly spread.

4. Lay the bread in the pan and toast for 1 minute. Turn it once and toast the second side for 1 minute more, until the surface is pale gold and lightly crisp at the edges.

5. Return the bread to its first side if needed, then crack the egg into the center hole. Season the egg lightly with a pinch of the seasoning mixture. Cook for 2 to 3 minutes, until the white is just set at the base and around the edges while the yolk remains soft and visible.

6. Turn the bread and egg carefully with the spatula. Cook for 1 minute more for a softly set yolk, or 2 minutes for a firmer center. The bread should be evenly browned; the egg white should be opaque and tender, not rubbery.

7. Sprinkle the remaining seasoning mixture over the toast and the reserved cut-out piece. Let it sit in the pan for 20 seconds so the garlic and herbs bloom in the residual heat, then remove immediately.

Plating and serving

Set the toast slightly off-center on a warm plate and place the cut-out piece beside it. Serve at once, while the bread is crisp, the egg is tender, and the seasoning remains aromatic.

Professional notes

Use medium heat throughout; high heat will scorch the garlic before the bread colors properly. The egg should be cooked just enough to hold its shape, with the yolk chosen to your preferred softness. Keep the seasoning fine and even so it reads as a finish, not a crust.