You’ve gotta try this Egg-in-a-Hole recipe with both bread and a juicy ham steak. It’s perfect for a quick weekday breakfast or for a lazy weekend morning. This post is sponsored by Smithfield.
I seem to need a good dose of protein in the mornings or else I don’t feel energized and ready to go. My kids seem to be similar. They graze a bit when they first wake up (yogurts, cheese strings, cheerios) and then they usually want something a bit more substantial.
I really love ham steaks. They’re so versatile, convenient, and delicious. Finding new ways to use them is always fun.
To make these ham steak egg-in-a-hole deliciousnesses, get a skillet heating on low and turn the broiler on. You can optionally panfry the ham steak on both sides at this point but my kids prefer it ungrilled so I leave it alone. Then you butter one side of the slices of bread. Onto the other side of each slice I do a mixture of dijon mustard and maple syrup. Use a 2 and 1/2 inch diameter round cookie cutter to cut a circle in the bread slices and in the ham steaks.
Spray the skillet with cooking spray. Put the bread slices butter-side-down in the skillet. Put the ham steaks on top, lining up the holes. Crack an egg into each hole. Cover the pan. Cook until the bread is browned underneath and the egg is set to desired doneness, 5-6 minutes, adjusting the heat under the skillet as high as medium if things are taking long.
Depending on your stovetop and skillet, the bread might brown before the egg is set. If so, transfer the pan to under the broiler for a minute or two so that the tops of the eggs get cooked without overly toasting the bread. It can get good and toasty under there quickly…see:
So be sure to keep an eye out under the bread.
There you have it! A great quick, hearty one-pan breakfast that nobody can resist.
You’ve gotta try this Egg-in-a-Hole recipe with both bread and a juicy ham steak. It’s perfect for a quick weekday breakfast or for a lazy weekend morning.
4 ham steaks
2 Tbsp. Dijon mustard
2 tsp. maple syrup
2 Tbsp. butter, softened
4 large slices of thinly sliced bread
4 large eggs
Preheat a large oven-safe skillet (you might need two skillets if cooking all four portions at the same time) over low heat. Preheat the broiler too because you might need it.
Use a 2 and 1/2 inch diameter round cookie cutter to cut a hole out of the middle of each ham steak. Optionally panfry the ham steaks on both sides to brown them a little bit then remove them from the heat.
In a small bowl combine the mustard and maple syrup. Spread one side of each slice of bread with the butter and then the other side with the mustard mixture. Use the cookie cutter to cut a hole out of each slice of bread.
Spray the skillet with cooking spray. Put the bread slices butter-side-down in the heated pan. Top each with a ham steak and line up the holes. Crack an egg into each hole. Cover the skillet and cook until bread is browned underneath and egg is cooked to desired doneness, 5-7 minutes. You may need to bump the heat up to medium to get things going but then keep your eye on it and turn it down so the bread doesn’t get to brown before the egg cooks. Note, depending on your stovetop and skillet the bread might brown before the egg is set. If this happens, put the skillet under the broiler for a minute or two to quickly finish off the eggs.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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