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Ghost Egg In a Hole Recipe
Ash Tyrrell

Ghost Egg in a Hole Recipe

I make this recipe every October, and it never fails to get a laugh at my breakfast table. It's really just my spin on the classic egg-in-a-hole toast, dressed up with a ghost-shaped cutout for Halloween morning. I love that it takes barely any effort but looks like I spent way more time on it than I actually did
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 slices thick white or sourdough bread — sturdy bread holds its shape better than soft sandwich bread
  • 4 large eggs — fresh eggs sit up nicely and fill the ghost shape evenly
  • 3 tablespoons unsalted butter softened — unsalted lets you control the seasoning yourself
  • Salt to taste — season the egg right after it hits the pan
  • Black pepper to taste — freshly cracked pepper adds a little more punch
  • 2 small pieces of black olive or a few strands of nori — these become the ghost's eyes
  • 1/4 cup shredded cheddar cheese optional — grate your own fresh, since pre-shredded cheese doesn't melt as smoothly

Method
 

  1. Press your ghost-shaped cookie cutter into the center of each bread slice and lift out the cutout. Save the little ghost cutouts on the side, they toast up nicely and make a fun snack. Keep the hole roughly egg-sized so the yolk sits neatly in the middle.
  2. Spread softened butter on both sides of each slice, including the cutout pieces. This step is what gives the toast its golden, crisp edges once it hits the skillet. Don't skip it, even if you're trying to save a few calories, since it makes a real difference in texture.
  3. Set your non-stick skillet over medium heat and let it warm up for a minute or two before adding anything. A properly heated pan keeps the bread from soaking up excess butter and turning greasy. You'll know it's ready when a drop of water sizzles on contact.
  4. Lay the buttered bread slices into the skillet and let them toast for about a minute. This gives the bottom a light golden color before the egg goes in, so the bread doesn't turn soggy later. Add the little ghost cutouts to the pan too so they toast alongside the slices.
  5. Carefully crack one egg into the hole of each slice, letting the white settle into the shape first. Sprinkle a little salt and pepper right on top while it's still runny. If you're adding cheese, scatter it around the yolk now so it melts as the egg cooks.
  6. Let the egg cook for two to three minutes until the white looks mostly set around the edges. Slide your spatula underneath and flip the whole slice in one smooth motion. Cook the other side for another minute or two, depending on how firm you like your yolk.
  7. Once you plate the toast, press two tiny pieces of black olive or nori onto the egg white to form the ghost's eyes. This little detail is what turns a simple egg in a hole recipe into something that actually looks like a ghost. A small dot for a mouth is optional, but it adds a nice touch.
  8. Transfer the ghost toast to a plate right away while the egg is still warm and the bread is crisp. Add the toasted cutout pieces on the side for extra crunch. Serve immediately, since the toast softens quickly as it cools.

Notes

  • I always use day-old bread because fresh bread tends to tear when I press the cookie cutter through it.
  • I keep my heat on medium instead of high, since a hotter pan burns the butter before the egg has time to set.
  • I crack the egg into a small bowl first, then pour it into the hole, which helps me catch any shell pieces before they land in the pan.
  • I cover the skillet with a lid for the last minute of cooking if I want the yolk a little more set without flipping the toast.
  • I toast the little bread cutouts separately if my pan feels crowded, just so nothing sticks together