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Quail Egg-in-a-Hole

Scott Phillips

Servings: 4 to 6

Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or passed hors d’oeuvre. Top them with caviar to make them really fancy.


  • 12 1/2-inch-thick slices baguette (sliced on the diagonal)
  • 2 Tbs. unsalted butter, softened
  • 2 Tbs. grated Havarti or dill Havarti
  • 12 quail eggs
  • Kosher salt and freshly ground black pepper
  • Fresh dill sprigs, for garnish
  • Flaky sea salt, for garnish

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 165
  • Sodium (mg): 410
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 5


  • Position a rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment.
  • Use a paring knife or cookie cutter to cut 1-inch circles in the center of each baguette slice. (Reserve the circles for another use, if you like.) Butter both sides of the bread. Arrange the bread on the baking sheet and toast lightly in the oven, 3 to 4 minutes. Distribute 1 Tbs. of the Havarti evenly among the holes in the bread.
  • Open the eggs. Pour one egg into each hole. Add a pinch of salt and pepper. Sprinkle the remaining Havarti evenly over the bread.
  • Bake until the cheese melts and the egg whites are set but the yolks are still a bit runny, 5 to 7 minutes. Top each with a dill sprig and a small pinch of sea salt, and serve.


Rate or Review

Reviews (1 review)

  • kakmullen | 03/21/2018

    Super easy and delicious. I used 2-3 quail eggs per hole and mixed up the cheese a little since I had no havarti--fontina and a super sharp cheddar.

    The initial toasting of the bread in the oven took closer to 7 minutes or so.

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