Egg in a Boat

Egg in a Boat

302 Reviews 38 Pics
Recipe by  VICLOW

“Over-easy eggs, and toast all in one! I like to use the hole cut out of the center for dipping into the egg yolk!”

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Adjust Servings

Original recipe yields 1 serving



  1. Butter both sides of bread. Cut a circular hole in the center of the slice of bread, about 2 1/2 inches in diameter.
  2. Heat a frying pan or griddle on medium-high heat. When the frying pan is hot, place the bread into the pan and let it brown for one minute. Flip the toast over and let the other side brown for one minute.
  3. Break the egg into the hole in the bread. Cook for 2 minutes, or until the egg is cooked to the consistency you prefer.

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Reviews (302)

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These are just fun. My suggestions: add the egg just after you flip the bread to toast the second side - also lower the heat and increase the cooking time so your egg cooks more thoroughly and your toast doesn't burn. You can use fun cookie cutter shapes ... hearts for Valentine's Day, stars for the Fourth of July ... and don't discard the cutouts. Instead toast them in the pan and top with your favorite preserves. Photo available on my profile page.



When I saw this recipe I thought omg this is like the eggy in the basket from V for Vendetta and the recipe looked so simple I had to try it. I just finished eating this and man this was a good breakfast. I used whole wheat bread and I cut out a heart instead of a circle.Next time I makes this I need a bigger boat since the hole I cut was a little to small for my egg. I recomend turning down the heat right before you put you egg in so you don't burn your toast while the egg cooks. Next time I try this I am going to scramble my eggs in a bowl first since I don't like runny yolks as much as scrambled eggs.



This is one of my standard breakfast dishes! My husband asks for it on all the special occasions he gets breakfast in bed and I make it for his entire family when we go up to the cabin for deer season. Of course, I call it a Bulls-eye Egg, so it's more aptly titled. :) I love this recipe - I put the egg in while the first side is browning because we only like the yolk to be a little runny and can't stand runny whites. Then I add pepper, salt, basil and the smallest pinch of rosemary to the egg before I flip it. Yum!

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Amount Per Serving (1 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 227 mg
  • 76%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet



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Oven Scrambled Eggs


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Special Deviled Eggs