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Eggs in a Hole with Ciabatta

5 Minutes + 10 minutes baking



This is a great traditional egg dish with a little variation. I use mini ciabattas instead of toast, but it’s still very simple and quick, so it’s the perfect breakfast!



Adjust Servings
2 small ciabattas
2 large eggs
50 grams grated mozarella
30 grams Feta cheese
olive oil
Salt & Pepper
Nutritional Information
385 Calories
8 g Fat
18 g Protein
57 g Carbs
2 g Sugars


Cut the Ciabattas
First cut a hole in each ciabatta. Make it large enough, but do not cut through the bottom. Then brush each ciabatta lightly with olive oil. Place the grated mozzarella in the bottom of the hole first, then crack 1 egg into each ciabatta, season with salt and pepper and top with feta.
Mark as complete
Bake it!
Preheat the oven to 200°C. Transfer the ciabattas to a baking tray and place in the preheated oven. Bake for about 12 minutes (if you want runny yolk). If you want the eggs to be fully cooked, bake for about 15 minutes. Remove from the oven, let cool a bit and serve!
Mark as complete
Do not throw away the cut out parts of the bread and make them into croutons.
Be careful with salt. After all, the eggs are topped with feta, which is salty in itself, so don't over-salt the eggs.
You can substitute feta and mozzarella with any of your favourite cheeses. You can also use any other bread for this recipe.

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