If you are on the hunt for a breakfast that feels like a warm hug on a plate, you will absolutely fall in love with this Buttermilk Biscuit Egg-in-a-Hole Recipe. Imagine fluffy, buttery biscuits with a golden, perfectly cooked egg nestled right in the center—each bite offers a delightful contrast of textures and flavors that make your morning truly special. Whether you’re cooking for yourself or a crowd, this dish is guaranteed to brighten up your brunch table and become an instant favorite.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe is a breeze to prepare, yet each component plays a starring role in delivering incredible taste, satisfying texture, and vibrant color to your dish.
- 4 large buttermilk biscuits: Use homemade or refrigerated biscuits for a soft, flaky base that soaks up all the delicious egg flavors.
- 4 large eggs: Fresh eggs are key for that rich, creamy yolk that contrasts beautifully with the biscuit.
- 2 tablespoons butter, divided: Butter adds a golden crust and a luscious richness that elevates every bite.
- 1/4 teaspoon salt: Enhances flavor without overpowering the delicate balance of the ingredients.
- 1/4 teaspoon black pepper: Adds a subtle kick to complement the savory components.
- Optional chopped chives or parsley for garnish: A splash of fresh herbs brightens both the look and taste.
How to Make Buttermilk Biscuit Egg-in-a-Hole Recipe
Step 1: Prepare the Biscuits
Start by slicing each buttermilk biscuit in half horizontally to create the perfect thickness for toasting. Use a small round cutter or the rim of a glass to carefully cut a hole in the center of each biscuit half, setting aside the cut-out pieces to toast alongside. These little biscuit circles will turn crispy and golden, adding an extra element to enjoy with your meal.
Step 2: Toast the Biscuits and Centers
Heat a large skillet over medium heat and melt 1 tablespoon of butter. Place the biscuit halves and their centers into the skillet, cooking them for about 1 to 2 minutes per side until they develop a light golden crust. This step not only adds texture but also infuses the biscuits with buttery flavor that is simply irresistible.
Step 3: Cook the Eggs in the Biscuit Holes
Turn the heat down to medium-low and add the remaining butter to the skillet. Crack one egg into the center hole of each toasted biscuit half. Sprinkle the eggs with salt and pepper, then cover the skillet. Let them cook gently for 3 to 5 minutes until the egg whites are completely set and the yolks reach the doneness you love. For firmer yolks, cook a little longer or carefully flip the whole biscuit and egg to finish cooking.
How to Serve Buttermilk Biscuit Egg-in-a-Hole Recipe
Garnishes
A sprinkle of finely chopped chives or fresh parsley is the perfect finishing touch. These herbs add a burst of color and a hint of freshness that complements the savory richness of the eggs and biscuits beautifully.
Side Dishes
This Buttermilk Biscuit Egg-in-a-Hole Recipe pairs wonderfully with crispy breakfast bacon, roasted tomatoes, or a simple mixed greens salad to round out your meal with contrasting flavors and textures.
Creative Ways to Present
For a fun twist, try stacking two halves with eggs and layering slices of avocado or sliced tomato in between for a towering breakfast sandwich. You can also drizzle a bit of hot sauce or a dollop of sour cream to add creaminess and complexity to the dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The biscuit may soften slightly, but the flavor remains just as delightful.
Freezing
Freeze individual biscuit halves without the cooked egg to preserve their texture. When ready to use, toast them straight from the freezer and then cook fresh eggs to assemble your Buttermilk Biscuit Egg-in-a-Hole each morning.
Reheating
Reheat gently in a low oven or toaster oven to crisp up the biscuit again. Add a freshly cooked egg to keep the flavors and textures fresh and delicious.
FAQs
Can I use regular biscuits instead of buttermilk biscuits?
Absolutely! While buttermilk biscuits add a subtle tang and extra fluffiness, regular biscuits work just fine and will still create a tasty base for your egg-in-a-hole.
What is the best way to cook the egg for softer yolks?
Cook the eggs covered on medium-low heat and keep an eye on the whites. For soft yolks, aim for about 3 minutes, but adjust time based on your stove and personal preference.
Can I add cheese to this recipe?
Yes! A sprinkle of shredded cheddar or your favorite cheese on top of the egg before covering the pan can melt into a gooey, irresistible topping.
Is this recipe suitable for vegetarians?
Definitely. Since it contains only eggs, biscuits, and butter, it fits perfectly into a vegetarian diet but not vegan due to the dairy and eggs.
How can I make this recipe gluten-free?
Use gluten-free biscuits to keep the recipe safe for gluten-sensitive diets while maintaining that satisfying biscuit texture.
Final Thoughts
Sharing this Buttermilk Biscuit Egg-in-a-Hole Recipe feels like passing along a little morning magic. It’s quick, simple, and full of comforting flavors that make breakfast just a bit more special. I can’t wait for you to try it and experience the joy of buttery biscuits paired with perfectly cooked eggs. Trust me, this will soon become one of your go-to breakfast treats!
Print
Buttermilk Biscuit Egg-in-a-Hole Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Buttermilk Biscuit Egg-in-a-Hole is a comforting and easy breakfast recipe featuring fluffy buttermilk biscuits toasted to golden perfection with a perfectly cooked egg nestled in the center. This hearty skillet dish combines simple ingredients and quick stovetop cooking for a satisfying meal, garnished optionally with fresh herbs for extra flavor.
Ingredients
Main Ingredients
- 4 large buttermilk biscuits, homemade or refrigerated
- 4 large eggs
- 2 tablespoons butter, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional chopped chives or parsley for garnish
Instructions
- Prepare Biscuits: Slice each buttermilk biscuit in half horizontally, creating two biscuit halves per biscuit. Using a small round cutter or the rim of a glass, cut a hole in the center of each biscuit half, reserving the cut-out round pieces for toasting alongside.
- Toast Biscuits: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Place the biscuit halves and the reserved cut-out centers in the skillet. Toast them for 1 to 2 minutes per side until they become lightly golden and crisp.
- Add Remaining Butter and Crack Eggs: Reduce the heat to medium-low, then add the remaining tablespoon of butter to the skillet. Crack one egg into the hole in the center of each biscuit half, ensuring the whites settle inside the biscuit rings.
- Season and Cook Eggs: Season each egg with salt and black pepper. Cover the skillet with a lid to help eggs cook evenly. Cook for 3 to 5 minutes until the egg whites are set and the yolks reach your preferred level of doneness—less time for runny yolks or longer for firmer yolks.
- Serve: Remove the biscuit egg-in-a-hole from the skillet and serve immediately. Garnish with chopped chives or parsley if desired, and serve with the toasted biscuit cut-outs on the side for a complete meal.
Notes
- For firmer yolks, cook for an additional minute or carefully flip the biscuit halves to cook eggs on both sides.
- Try substituting whole wheat or cheddar-flavored biscuits for added nutrition and flavor variety.
- Keep an eye on the butter to prevent burning; adjust the heat as necessary during cooking.
- This recipe works great for weekend breakfast or brunch and can be easily doubled for larger groups.
