Use softened butter to coat both sides of each bread slice before creating the hole—this prevents soggy centers and ensures golden, crispy edges when baked.

Use a biscuit cutter or small glass to cut your bread holes, then press them slightly into the butter to create a shallow well that cradles the egg yolk perfectly.

Add eggs to the pan in batches or slightly staggered so all yolks finish cooking at the same time—start with the outer edges, then add center eggs a minute later.

Sprinkle salt and pepper directly onto the raw egg whites before baking rather than seasoning the bread—this ensures even flavor distribution and prevents over-seasoning the bread itself.

Transfer finished egg-in-a-holes to a warm plate immediately and let rest for 2-3 minutes—this sets the yolk slightly while keeping the bread warm and crispy.