Egg-in-the-hole toasts with ricotta

Happy National Egg Day! Eggs are so wonderful because they are so diverse. They can be the star of a dish or help hold it together (literally!). For this special day I'm going classic and serving brinner. For those of you who aren't familiar with the term, it means serving a traditional breakfast dish for dinner! There's something about having eggs when the sun goes down that whimsical and 2x more delicious. Bon appetit!


Egg-in-the-hole toasts with ricotta

Prep time: 5 min. Total Time: 30 min.

Serves 4


Baked with bread and cheese, eggs go from morning staple to delicious dinner.


4 slices rustic bread (1 inch thick)

1/4 cup extra-virgin olive oil from brushing, plus more for drizzling

8 ounces (1 cup) fresh ricotta cheese

Coarse salt and freshly ground pepper

1 teaspoon chopped fresh thyme

4 large eggs, room temperature

2 ounces (1/4 cup) shaved parmesan cheese, for serving


  1. Preheat oven to 400 F. Tear out middle of each bread slice to form a 1-1/2 inch hole, reserving torn pieces. Arrange slices in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.
  2. Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hole in each slice, and drizzle with oil.
  3. Break 1 egg into each hole, and season with salt. Bake until egg whites are set, about 12 minutes. Top each slice with Parmesan, and garnish with toasted bread pieces.