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Egg-In-Hole Layered Breakfast Bake

by Pierce Abernathy


for 6 servings

  • 18 slices bread, white sandwich bread
  • 3 tablespoons
  • 18 slices swiss cheese
  • 12 slices ham
  • 4 cups
    spinach (160 g)
  • 6 eggs
  • chives, chopped, to serve


  • 2 tablespoons
  • 3 tablespoons
  • 3 cups
    milk (720 mL)
  • 1 teaspoon
  • ½ teaspoon
  • 1 pinch ground nutmeg
  • 2 cups
    gruyère cheese, grated (220 g)
  • 2 cups
    grated parmesan cheese (220 g)



Under 30 min

  1. Preheat oven broiler to high.
  2. On a cutting board, butter all the toast and transfer to parchment paper-lined baking tray.
  3. Using a glass, cut a center hole out of 6 slices of bread.
  4. Broil bread for 5 minutes or until toasted.
  5. Preheat the oven to 350˚F (180˚C).
  6. For the Bechamel sauce, melt butter in a saucepan and add in flour, whisking until color slightly darkens.
  7. Add in milk and simmer on low heat until reduced by half.
  8. Remove from heat and add salt, pepper, nutmeg, gruyere, and parmesan and stir until fully incorporated.
  9. In a 9 x 13-inch baking tray lay out 6 pieces of toast.
  10. Top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
  11. Cover spinach with another layer of toast and top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
  12. Top the spinach with the 6 hollowed out bread slices.
  13. Crack an egg into each slice and cover the top layer with bechamel, leaving only the yolks exposed.
  14. Cover and bake for 35 minutes, or for an addition 10 minutes uncovered.
  15. Enjoy!




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