6-Minute Parmesan Jalapeño Crusted Egg in a Hole
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This parmesan jalapeño crusted egg in a hole puts a crispy, cheesy spin on the classic breakfast toast. A slice of sourdough is pressed into a layer of freshly grated Parmesan and pickled jalapeños so the cheese melts into a golden, crunchy crust, then an egg is cracked into the center and cooked until the whites are set and the yolk stays gooey. The pickled jalapeños add a little heat and tang that cuts through the richness of the egg and crispy Parmesan, making this an easy breakfast or brunch that feels much more special than the six-minute cook time suggests. Serve it with bacon or breakfast sausage for extra protein. Looking for more breakfast inspiration? Try my creamy Italian eggs in purgatory or go the classic route with these slow scrambled eggs.
Why You’ll Love This Recipe
- Crispy and cheesy – Parmesan melts directly onto the skillet and creates a golden, crunchy crust around the sourdough.
- Quick breakfast – This egg in a hole takes just a few minutes to prepare and cook, making it perfect for a fast breakfast.
- Big flavor – Tangy pickled jalapeños, salty Parmesan, buttery toast, and a gooey egg make every bite flavorful and satisfying.
Key Ingredients in This Recipe
- Pickled jalapeño – Using pickled jalapeños in this recipe adds a tangy, acidic contrast with a bit less heat than fresh jalapeños.
- Parmesan cheese – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese. The cheese on top of the slice of the bread melts as it cooks to create a crisp crust.
- Eggs – The eggs are cracked into the cut out of the bread and cooked until the whites just set. This results in a gooey yolk. I love ripping off parts of the bread and dipping it in the yolk.
- Sourdough bread – I love the tangy flavor, the springy inside and the crackly golden-brown crust of sourdough bread. Of course, store-bought bread can be used, and I don’t mean to brag but there’s just something about using your own! Don’t forget to serve this with a healthy serving of bacon!
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Grate the Parmesan yourself. Freshly grated Parmesan melts more evenly and creates a better crust than pre-shredded cheese. Spread it into roughly the same shape as the bread and press the bread down gently so the cheese adheres to the bottom before it turns golden.
Swaps and Substitutions
- Parmesan cheese: Substitute freshly grated Cheddar or Monterey Jack for a different cheesy crust that still melts well.
- Sourdough bread: Use another sturdy slice of bread if you do not have sourdough, preferably one that is thick enough to hold the egg.
- Pickled jalapeños: Use more or less depending on your preferred level of heat, or substitute thinly sliced fresh jalapeños for a sharper, less tangy flavor.
- Unsalted butter: Use salted butter and reduce the additional salt on the egg as needed.
- Olive oil: Use another neutral cooking oil if needed, such as avocado oil.
- Egg: Use a large egg that fits comfortably inside the cutout in the bread so the white stays contained while it cooks.
How to Make Jalapeño Crusted Egg in a Hole (Step-by-Step)
- Spread the cheese on a non-stick pan. Heat a large non-stick skillet over medium heat, add the olive oil and heat through. Spread the Parmesan cheese directly on the pan in the approximate shape of the bread.
- Add jalapeños and cook the cheese. Layer the jalapeños on top of the cheese in an even single layer. Next, add the slice of bread on top, gently pressing down to make sure the cheese adheres. Cook until the cheese has melted and turns golden brown, about 2 minutes. Remove to a cutting board, cheese side up. Let the cheese cool for 2 minutes.
- Cut the center from the bread. Use a 2-inch circle cookie or biscuit cutter to cut out a hole in the center of the bread. and remove the inside of the circle and set it aside.
- Add the egg and cook. Return the pan to medium heat, add the butter and allow to melt. Add the bread back to the pan, cheese side up and crack the egg into the center of the circle. Season with salt and pepper. Turn the heat down to medium-low and cook until the egg whites cook through, about 3 minutes.
- Serve. Remove from the pan and serve immediately.
How to Serve This Recipe
- For breakfast: Serve the egg in a hole immediately while the Parmesan crust is crisp and the yolk is still gooey.
- With bacon: Pair it with crispy bacon for a classic breakfast combination and extra salty crunch.
- With breakfast sausage: Serve alongside breakfast sausage for a heartier morning meal.
- With fruit: Add fresh fruit or a simple fruit salad to balance the richness of the egg and Parmesan.
- With the bread cutout: Toast the reserved center of the bread in the skillet and use it for dipping into the runny egg yolk.
How to Store This Recipe
- Best fresh: This egg in a hole is best served immediately because the Parmesan crust is crispiest and the egg yolk is at its best right after cooking.
- Refrigerator: If you have leftovers, store the cooked egg and toast in an airtight container in the refrigerator and eat within 1 to 2 days.
- Reheating: Reheat gently in a skillet or toaster oven to help bring some crispness back to the bread and Parmesan.
- Toppings: If serving with bacon or breakfast sausage, store those separately and reheat them before serving.
- Make ahead: The components can be prepped ahead, but the egg in a hole itself is best cooked just before serving for the best texture.
FAQ – Frequently Asked Questions
Spread freshly grated Parmesan directly onto a hot non-stick skillet, layer the pickled jalapeños over the cheese, and place the bread on top. Press the bread gently into the cheese and cook until the Parmesan melts and turns golden brown before flipping the bread back into the skillet to cook the egg.
Yes. Cheddar and Monterey Jack are good substitutes because they melt well and create a crispy cheese crust. The flavor and texture will vary depending on the cheese you use.
Yes. Fresh jalapeños can be used instead of pickled jalapeños, but they will have a sharper heat and less acidity. Pickled jalapeños add both mild heat and tangy flavor to the Parmesan crust.
Cook the egg over medium-low heat once it is added to the center of the bread and remove it from the skillet as soon as the white is set. This helps the white cook through while keeping the yolk soft and gooey.
Other Recipes to Try
Loved this easy breakfast recipe? Check out some of my other egg-cellent recipes below for more inspo:
- Egg in a Hole Brioche Toast with Bacon Onion Jam
- Buckwheat Crepes with Cheese, Avocado, Ham and Eggs
- Creamy Italian Eggs in Purgatory
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Parmesan Jalapeño Crusted Egg in a Hole
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Ingredients:
- 1 tablespoon extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons thinly sliced pickled jalapeños
- 1 slice sourdough bread, cut ½” thick
- 1 tablespoon unsalted butter
- 1 medium egg
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- Heat a large non-stick skillet over medium heat, add the olive oil and heat through. Spread the Parmesan cheese directly on the pan in the approximate shape of the bread. Layer the jalapeños on top of the cheese in an even single layer and add the slice of bread on top, gently pressing down to make sure the cheese adheres. Cook until the cheese has melted and turns golden brown, about 2 minutes. Remove to a cutting board, cheese side up. Let the cheese cool for 2 minutes.
- Use a 2-inch circle cookie or biscuit cutter to cut out a hole in the center of the bread and remove the inside of the circle and set it aside.
- Return the pan to medium heat, add the butter and allow to melt. Add the bread back to the pan, cheese side up and crack the egg into the center of the circle. Season the egg with salt and pepper. Turn the heat down to medium-low and cook until the whites of the egg cook through, about 3 minutes.
- Remove from the pan and serve immediately.
Notes:
Nutrition:
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You make the best breakfasts! Another easy and delicious meal. Putting the cheese in the pan then the bread on top made it soooo yum
Thank you so much for saying that!! I’m a big fan of crispy cheese!!