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Elevated Egg-in-a-Hole With Mushroom Sauce

SERVES: 2 PREP: 5 minutes TOTAL TIME: 25 minutes
Elevated Egg-in-a-Hole With Mushroom Sauce

Elevated Egg-in-a-Hole With Mushroom Sauce

SERVES: 2 PREP: 5 minutes TOTAL TIME: 25 minutes

A decadent, grown-up twist on the classic egg dish—great for breakfast, brunch, or brinner.

If you couldn’t tell, I love breakfast. From crispy, garlicky bacon to an elevated (and cheesy) twist on oatmeal, breakfast is hard to beat. And let me tell you, this egg-in-a-hole dish is no... _egg_ception. But this isn’t the egg-in-a-hole you grew up with. This one uses super thick-cut bread and TWO eggs to make it feel like a real meal. (Whether eaten for brunch or dinner!) What really takes it to the next level is the rich, buttery, creamy mushroom sauce that mixes so beautifully with the luscious, runny egg yolk. Hands down, the best part is at the very end: Take the remaining brioche bread and use it as a sponge to absorb the rest of the mushroom-egg sauce.

  • 5 tablespoons butter, softened

  • 3 cloves garlic, minced

  • 10 ounces button mushrooms, trimmed and sliced

  • 2 sprigs thyme, plus picked thyme leaves for serving

  • cup half and half

  • 2 slices of 1 ½-inch thick brioche, white country loaf, or challah bread

  • 4 eggs

  • + kosher salt and freshly ground black pepper to taste

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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread....

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