Crispy Everything Bagel Brioche Egg-in-a-Hole Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready, as the cooking process is very fast. Use a sharp round cookie cutter to prepare the brioche slice ahead of time.

Have the piping bag filled with the whipped cream cheese and the seasoning in a shallow bowl for easy coating. Ensure the non-stick skillet is clean and ready to go, as the butter will melt and foam quickly once heat is applied.

Instructions

Prep and Season

1. 1Prepare the brioche base
   Using a 6-centimeter round cookie cutter, carefully cut a circle from the center of the brioche slice. Reserve the circular cutout for serving. Pipe the whipped cream cheese around the inner rim of the hole in the brioche slice. Generously coat the cream cheese edges and the outer crust of the bread with the everything seasoning, ensuring even coverage for maximum flavor and texture.
   Look for The cream cheese should form a neat, consistent ring inside the bread hole.
   Tip If a piping bag is unavailable, use a plastic bag with the corner snipped off.

The brioche should be neatly cut with the cream cheese piped in an even ring. The everything seasoning must be pressed firmly into the cream cheese and the edges of the bread to ensure it adheres during the cooking process.

Check that the bread is stable and the center hole is clean before moving to the skillet.

Searing and Cooking

2. 2Toast and cook the egg
   Heat a non-stick skillet over medium-high heat and add the butter. Once the butter is foaming, place the prepared brioche slice into the pan. Crack the egg directly into the cream-cheese-lined center. Toast the bread for 2 minutes on the first side. Carefully flip the bread and the reserved center plug, and toast for another 2 minutes until the whites are fully set and the yolk is cooked to a safe internal temperature of 160°F (71°C).
   Look for The egg whites should be opaque and firm, while the yolk remains liquid.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a wide spatula to ensure the bread and egg stay together during the flip.

The butter should be foaming and golden in the pan. The brioche slice should be crisping evenly without darkening too quickly. Once the egg is added, monitor the whites to ensure they set properly. The bread should sound crisp when moved gently with a spatula, and the egg should be fully cooked through.

Final Assembly

3. 3Serve immediately
   Transfer the toasted brioche and the crispy center plug to a serving plate. Serve immediately while hot, using the toasted bread cutout to dip into the rich, golden yolk center. Enjoy the combination of textures and flavors while the dish is at its peak freshness.
   Look for The bread should be golden brown and crispy to the touch.
   Tip Serve with a side of fresh fruit or greens to complement the flavors.

The dish is ready when the brioche is toasted to a deep golden brown and the egg whites are fully set. The reserved brioche plug should also be toasted and crispy. Serve immediately on a warmed plate to maintain the ideal temperature and texture of the bread and the runny yolk.

Common mistakes

A common mistake is using a skillet that is not hot enough, which results in the brioche absorbing the butter without becoming crispy.

Another error is overcooking the egg, which turns the yolk solid and loses the contrast between the creamy center and the crunchy bread. Always monitor the heat closely and flip the bread gently to avoid breaking the yolk or spilling the egg from the center hole.

How to tell it’s done

The dish is done when the brioche is golden brown and crispy on both sides. The egg whites should be completely opaque and firm to the touch, while the yolk remains soft and runny.

Using a food thermometer, ensure the egg reaches an internal temperature of at least 160°F (71°C) to ensure safety while maintaining the desired liquid consistency for dipping.

• Egg dishes: 160°F (71°C) in the thickest part