Egg-in-a-Hole Grilled Cheese Sandwich (Cheesy, Gooey & So Satisfying)

This Egg-in-a-Hole Grilled Cheese Sandwich combines two comforting classics into one warm, melty, irresistible breakfast. Thick slices of buttery toast are cut in the center to cradle a gently fried egg, while layers of gooey cheese hold everything together. The outside turns perfectly crispy in the skillet, while the inside stays soft, cheesy, and full of rich flavor. It’s simple enough for busy mornings, indulgent enough for weekend brunch, and cozy enough to become a family favorite. You can keep it classic or dress it up with bacon, ham, herbs, or different cheeses.

Recipe Card

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1–2

Ingredients

2 slices thick-cut bread (Texas toast or sturdy sandwich bread)

2 tablespoons butter, softened

1–2 slices cheddar, American, Swiss, or a blend

1 large egg

Salt and pepper, to taste

Optional add-ins:

• Crispy bacon or ham

• A pinch of garlic powder

• Chives or parsley

• Pepper jack for spice

• Tomato slices (added after cooking)

Instructions

1. Prep the bread: Lay the two slices of bread on a cutting board. Using a round biscuit cutter, small cup, or the rim of a glass, cut a 2–3 inch circle out of the center of one slice. Save the cut-out — it will be toasted in the skillet and makes a perfect “mini grilled cheese topper.”

2. Butter the slices: Spread a thin but even layer of softened butter on one side of each bread slice. The buttered sides will be the outside of the sandwich.

3. Build the base layer: Heat a skillet over medium heat. Place the whole slice of bread, butter-side down, into the skillet. Add a layer of cheese on top. , If you're adding bacon or ham, place it on the cheese now so it warms and melds into the sandwich.

4. Add the top slice (with the hole): Place the slice with the cut-out hole on top of the cheese, butter-side up. Press gently so the sandwich sticks together but the cheese doesn’t spill into the hole.

5. Add the egg: Crack one egg directly into the hole in the bread. Sprinkle with a little salt and pepper. Let the egg cook gently for 2–3 minutes, until the bottom begins to set.

6. Flip the sandwich: Using a wide spatula, carefully flip the entire sandwich in one motion. Cook another 2–3 minutes until:

7. • the bread is golden and crisp

8. • the cheese is melted

9. • the egg reaches your preferred doneness(Runny center? Remove sooner. Firmer yolk? Give it an extra minute.)

10. Toast the cut-out: While the sandwich finishes, add the small bread circle to the skillet and toast on both sides until golden. You can top it with a tiny piece of cheese to make a “mini grilled cheese dunker.”

11. Serve: Slide the sandwich onto a cutting board. Serve whole or cut diagonally (the yolk will spill beautifully if soft). Garnish with parsley or chives if desired.

How to Serve

Serve warm with:

• crispy bacon or sausage

• hash browns or roasted potatoes

• fresh fruit

• a side of maple syrup for dipping (surprisingly delicious)

• hot sauce or sriracha for spice

• a simple side salad for brunch

Pairs perfectly with coffee, iced lattes, or your cozy seasonal drinks.

Tips

• Use sturdy bread — thin slices won’t hold the egg well.

• Lower heat = better melt. Medium heat gives a crispy exterior without burning.

• For runny yolk lovers: remove 1 minute earlier.

• For a firmer egg: cover the skillet with a lid for the final minute to steam-cook the top.

• Mix the cheeses: cheddar + mozzarella melts beautifully.

• Try a toasted everything-bagel seasoning sprinkle for extra flavor.

FAQ

Q: What type of bread works best for egg-in-a-hole grilled cheese?

A: Thick-cut bread works best because it holds the egg in place and gets perfectly golden. Brioche, Texas toast, sourdough, or farmhouse white are all delicious choices.

Q: How big should I cut the hole in the bread?

A: A 2–2.5 inch circle is ideal. Big enough for the egg to settle and cook evenly, but small enough to keep the sandwich sturdy.

Q: Should I cook the egg first or assemble the grilled cheese first?

A: Start by browning the bread and cooking the egg in the center. Then assemble the grilled cheese and finish cooking until melted and golden.

Q: How do I keep the egg from running out of the bread hole?

A: Cook on medium heat and crack the egg directly into the center while the bread is already toasting. Using thicker bread helps contain the egg.

Q: Can I make the yolk runny or fully cooked?

A: Yes — it’s your preference!• For a runny yolk: cook 1–2 minutes per side.• For a firm yolk: add 2 extra minutes or cover the pan to steam the center.

Q: What type of cheese melts best for this sandwich?

A: Cheddar, American, provolone, Colby-Jack, or mozzarella all melt nicely. For extra gooey grilled cheese, combine American and cheddar.

Q: Can I add toppings or fillings?

A: Definitely! Crispy bacon, sliced ham, tomatoes, spinach, caramelized onions, or a sprinkle of everything-bagel seasoning are all amazing additions.

Q: How do I prevent the sandwich from burning before the cheese melts?

A: Keep the heat at medium-low. This lets the bread toast slowly while the cheese melts evenly without scorching.

Q: Can I make this recipe without butter?

A: Yes — you can use mayonnaise on the outside of the bread for a super golden, crispy crust. Olive oil works too, but the flavor will be slightly different.

Q: How should I serve an egg-in-a-hole grilled cheese?

A: It’s great on its own or paired with tomato soup, hash browns, fresh fruit, or crispy bacon for a cozy brunch or quick dinner.