This recipe for egg in a hole uses gluten free bread and dairy free (vegan) butter.
Anyone else grow up eating egg in a hole? This recipe is super nostalgic for me because my parents used to make this for breakfast when I was younger.
Recipes substitutions and variations
Gluten free bread substitutions: There are many different styles of gluten free sliced bread these days. This recipe for egg in a hole will work with any type of bread, gluten-free or otherwise. I have also made it with store-bought low carb/keto bread with good success.
Butter substitutions: Instead of vegan butter, you can also use regular cow’s milk butter if you tolerate dairy. Feel free to use any brand of oil-based vegan butter. I have found that cashew based vegan butter doesn’t give a consistent result, so avoid those for this recipe.
Dietary modifications for this recipe
Make this recipe lower oxalate: Make sure to use gluten-free bread that is mainly rice based. Watch out for tapioca starch, however potato starch is low oxalate. Avoid breads made with almond flour or other gluten-free flours such as oat, buckwheat, millet, etc.
Make this recipe lower carb: Use a lower carb/keto bread. I have had really good results with Carbonaut brand breads as they have the most consistent flavour and texture to regular bread. In Canada, I have found this brand at all Loblaw’s stores.
How to make an egg in a hole
- Thaw 2 pieces of gluten-free bread on a plate. Take about 4 tablespoons of vegan butter out of the fridge at least one hour ahead of time so that it softens up. This will make it easier to spread it on your bread.
- Using a butter knife, spread your vegan butter thickly on both sides of your bread.
- Using the top of a glass shot glass, cut out a hole in the middle of each of your buttered slices of bread. You may need to turn the shot glass gently back and forth to get a clean cut. Keep the circles that you cut out.
- Heat a cast iron pan on low to medium. Once it is hot, place your buttered bread (including the cut out pieces) into the pan and immediately pour one egg inside each of the holes. Pro tip: I like to crack my eggs into a bowl one at a time to make sure I don’t get any eggshell in it. Then I pour the eggs in. Fry them until they start browning on the bottom. You can use a fork or flipper to lift up the edge of one to see whether it’s ready. Once it is ready, use a flipper to gently flip each one to the opposite side and continue to fry until the second side is also a nice golden brown. If you find that your bread is sticking to the pan, you can add some additional butter into the pan. Try not to overcook your egg in a hole. If you do, the egg yoke will not be runny. That would be sad because the best part is dipping the bread into the egg yolk!
- Gently lift each egg in a hole from the pan onto a plate and serve immediately.
Pro tips for this recipe:
Make sure you soften the butter ahead of time
Make sure to take your butter out of the fridge to soften ahead of time. If not, it’s really hard to spread and will tear up your bread slices and not distribute evenly.
Don’t be shy with the butter
Spread an ample amount of butter onto each side of your bread slices. If you don’t use enough butter, or you don’t distribute it evenly, your bread may stick to the pan and could be hard to flip.
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Egg in a hole recipe (gluten free & dairy free)
- Stove top
- Large fryer pan
- Butter knife
- Glass shot glass
- 2 pieces gluten-free bread (thawed)
- 4 tbsp vegan butter (or regular butter)
- 2 eggs
- Make sure to take your bread and butter out to thaw/soften ahead of time.
- Heat your pan on low to medium heat.
- Using a butter knife, butter both sides of 2 pieces of bread. Roughly 1 tablespoon per side.
- Using your shot glass, punch out a hole in the middle of both pieces of bread. Save both of the bread circles you cut out. You will fry these as well and they are excellent for dipping in the egg yolk.
- Once your pan is heated, place all of your buttered bread into the pan, including the circles you cut out. If you are worried about sticking, you can add some additional butter to the pan ahead of time.
- Gently crack and add 1 egg into each piece of bread in the pan – directly into the cut out circle. Tip: often I crack my eggs into a bowl first. That way you can pull out any bits of shell that may have cracked off.
- Fry the first side for roughly 4 to 5 minutes or until the bottom is getting golden brown. Tip: you can use a flipper to gently lift the corner of your frying bread up so you can peek under and see if it’s ready to flip.
- Using a flipper, flip each piece of bread gently to its other side. Be careful as you don’t want to break your egg yolk!
- Fry this side for roughly 1 to 2 minutes. This side doesn’t need much time as it is already mostly cooked through from the other side. You also don’t want to overcook your egg and have it harden up. Dipping the bread in the egg yolk is the best part!
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.