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… eggception. 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
- ⅓ cup half and half
- Two 1 ½-inch thick slices of brioche, white country loaf, or challah bread
- Kosher salt and freshly ground black pepper to taste
- 4 eggs
Heat 2 tablespoons of the butter in a 10-inch skillet over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1–2 minutes. Add the mushrooms and thyme sprigs, season generously with salt and pepper, and cook, stirring, until the mushrooms soften and release their water, 5–6 minutes. Add the half and half and cook, stirring, until the sauce thickens slightly, 2–3 minutes. Remove the thyme sprigs and season with salt and pepper to taste. Remove from heat and cover to keep warm.
Use a cookie cutter or a glass to cut a 3-inch hole out of the center of each piece of bread. Butter each side of each slice of bread with 1 tablespoon of butter and season with salt. Heat a 10-inch nonstick skillet over medium heat, then add the bread slices and cook until the bottom side is crisped and golden, 3–4 minutes. Flip, then add ½ tablespoon of the remaining butter into the center of each piece of toast. Crack 2 eggs into each piece of bread and cook until the whites are mostly set and the yolks still appear raw, 3–4 minutes. Use a large spatula to carefully but swiftly flip each egg-filled toast and cook an additional 30 seconds.
Divide the mushroom sauce among two plates, then top each with a piece of egg-filled toast. Spoon some of the sauce over the top of each toast and garnish with thyme and cracked black pepper.