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Egg in a Hole Ham Cheese Toast Sandwich

Crispy toast with eggs cooked right in the center, layered with melted cheese, savory ham, and fresh tomato. A quick one-pan breakfast that looks impressive and tastes even better.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 380 kcal

Equipment

  • 1 | Nonstick skillet | medium size
  • 1 | Spatula | for flipping
  • 1 | Glass or cutter | for cutting holes
  • 1 | Knife | for slicing tomato

Ingredients
  

  • 4 | slices | white bread |
  • 4 | | large eggs |
  • 4 | slices | cheese |
  • 4 | slices | ham |
  • 2 | | tomatoes | sliced
  • 1 | tbsp | butter | or oil for pan
  • 1 | pinch | salt | to taste
  • 1 | pinch | pepper | to taste

Instructions
 

  • Cut round holes from the center of each bread slice and set cutouts aside.
  • Heat a nonstick skillet over medium heat and melt butter to coat the pan.
  • Place bread slices in the pan and crack one egg into each hole.
  • Season eggs with salt and pepper and cook until whites begin to set.
  • Flip each slice carefully and cook until eggs are done and bread is golden.
  • Top two slices with cheese, ham, tomato, and another cheese slice.
  • Stack the remaining egg toasts on top to form sandwiches and press lightly.
  • Toast the reserved bread cutouts in the same pan until golden.
  • Serve the sandwiches hot with the toasted cutouts on the side.

Notes

Best enjoyed fresh while the cheese is still melty.
Store leftovers in the fridge up to 1 day and reheat in a skillet.
Swap ham for turkey or use any preferred melting cheese.
Toast the cutouts fully so they stay crisp as a side.