There’s something timeless about a good Egg in the Hole breakfast—simple, comforting, and loved in kitchens all over the world. Also known as Egg with a Hat or Gashouse Egg, this humble classic is pure childhood nostalgia wrapped in buttery, golden toast . My James Cagney Eggs take that familiar favourite and give it a playful grown‑up twist: a touch of garlic powder and a pinch of chili flakes for a subtle “gangster” kick that transforms the whole experience beautifully!
With crisp artisanal bread, a perfectly runny yolk, and that charming little toasted “hat,” this dish proves that comfort food doesn’t need to be complicated to feel special . Whether you’re making a hearty breakfast or a simple supper, James Cagney Eggs bring delight to the table every single time.
This is really such a simple dish, and lives in many places. A simple and filling dish that pleases people on many levels. Essentially it is fried egg toast . . . the unsophisticated sister of French toast . . . or the country cousin to that old city mouse.
As simple as it is however, it is also capable of bringing delight to those who sit down to enjoy its pleasures. I like to dress it up a bit . . . sophisticate it a little . . . with a few tasty additions.
Perhaps that is what makes this the "gangster" cousin of Egg in a Hole. It is just a simple addition of some garlic powder and some hot chili flakes. It brings a chef's kiss of extra deliciousness to the table. You get a nice slice of fried bread, with a tasty runny egg fried into the middle of it and that toasty buttery round of fried bread that you can slip on top like a cute little hat, with an extra bit of something special.
No wonder children love it so much . . . and with these simple additions grown ups can fall in love with it all over again. Of course . . . the use of a great Artisanal loaf also helps to up-date/grow it up as well.
That buttery crisp bread . . . the slight whiff and taste of the garlic . . . the heat from the chili flakes . . . maybe even a splash of hot sauce. Oh boy but this makes for one very delicious dish that I hope you will enjoy as much as I do! Don't forget some crisp bacon or sausage on the side!
INGREDIENTS NEEDED
TO MAKE
JAMES CAGNEY EGGS
Simple ingredients done well. That is always my promise to you.
- 1 slice good artisanal bread, sliced about 1 inch thick
- softened butter to spread
- 1 large egg
- fine sea salt, freshly ground black pepper, garlic powder to taste
- a pinch of crushed red chili flakes
NOTES ON INGREDIENTS
- Make sure you use a nice sturdy slice of bread. You can use white, or whole wheat or even a granary bread. The important thing is that it is fresh and sturdy enough to hold the egg.
- I use salted butter. That is the only butter I keep in my house.
- I buy my eggs locally at a chicken farm. They are fresh and organic and free range which is important to me.
- The amount of seasonings and chili flakes will vary according to personal taste.
HOW TO MAKE JAMES CAGNEY EGGS
It may seem fairly simple to some, but there may be a few who will benefit from a few extra tips, especially if they are new to cooking.
- Butter your slice of bread on both sides with the softened butter. (Make sure you spread it right to the edges in a nice even layer.)
- Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later. (I find the round metal biscuit cutters work perfectly for this.)
- Heat a non-stick skillet with a heavy bottom over medium-high heat. (A heavy bottom holds the heat well and aids in browning evenly.)
- Lay the slice of bread in the skillet and add a tiny knob of butter into the hole in the centre. Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.(The butter foaming tells you that it is the right temperature. Take care not to let it burn.)
- Sprinkle lightly with salt, pepper, garlic powder and chili. Leave to cook for a few minutes. (Use your own judgement when it comes to amounts. If you like a lot of heat and spice you can add more chili flakes.)
- Flip over carefully when the egg has begun to set and the bread has turned golden-brown. (On the bottom, golden brown on the bottom. I use a wide spatula to do this.)
- Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili. (Again use only as much as you think you can tolerate.)
- Continue to cook until golden on the other side, taking care not to over cook the egg. You want it to still be runny. It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side. (If you like hard set eggs, obviously you can leave it for longer.)
- Serve the egg toast accompanied with the toasted bread hole placed slightly ajar on top. (This makes for a pretty presentation.) Delicious!
Did you know that if you heat your plates for serving, your food will stay hot for longer?
FREQUENTLY ASKED QUESTIONS
WHY ARE THESE CALLED JAMES CAGNEY EGGS?
The name comes from the little kick of garlic powder and chili flakes, which give the dish a playful “gangster” edge — a nod to James Cagney’s iconic tough‑guy roles.
WHAT KIND OF BREAD WORKS BEST?
A good artisanal loaf, especially sourdough, adds great flavour and structure. Its sturdy texture helps the bread crisp beautifully while holding the egg in place.
CAN I USE FRESH GARLIC INSTEAD OF GARLIC POWDER?
You can, but garlic powder is recommended because fresh garlic burns easily and becomes bitter. The powdered version gives a gentle flavour without the risk of scorching.
HOW DO I KEEP THE EGG RUNNY?
The trick is timing — cook just until the egg begins to set before flipping, then finish briefly on the second side. Overcooking will firm the yolk, so keep an eye on it.
CAN I MAKE THIS FOR MORE THAN ONE PERSON?
Yes! Simply multiply the ingredients. You only need one slice of bread and one egg per person, making it easy to scale up for a family breakfast or brunch.
WHAT CAN I SERVE WITH JAMES CAGNEY EGGS?
They’re lovely on their own, but crisp bacon or grilled sausage go very well with them. You can also turn them into a simple supper by adding a few rashers of bacon and a fresh salad on the side.
ARE THESE KID-FRIENDLY?
Absolutely — children love the fun “egg in a hole” presentation. If serving little ones, simply omit the chili flakes and garlic for a gentler flavour.
CAN THIS BE MADE WITH GLUTEN FREE BREAD?
Yes! Readers have shared that gluten‑free bread works well, especially when toasted, since the texture becomes similar to regular toasted bread.
SAFETY WHEN CHOOSING AND USING EGGS
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
A FEW OTHER EGG RECIPES YOU MIGHT ENJOY
Eggs are something we eat frequently. They are delicious and economical. Here are a few other delicious ways to prepare them which helps to keep them from being monotonous!
SIMPLE BAKED EGGS - These Simple Baked Eggs are the very definition of effortless comfort—creamy, tender whites, perfectly runny golden yolks, and a rich, savory topping that feels wonderfully indulgent despite the minimal effort. With just a handful of everyday ingredients and a quick ten‑minute bake, you get a dish that looks gourmet, tastes heavenly, and suits any moment of the day—breakfast, brunch, lunch, or a light supper. Adaptable, unfussy, and always satisfying, this is one of those simple recipes that proves how spectacular “easy” can be.
BREAKFAST FOR DINNER CIABATTA SANDWICHES - Everything we love about simple comfort food—crisp, warm ciabatta, smoky paprika‑kissed eggs, melty cheddar, and juicy ripe tomatoes coming together in a way that feels both hearty and wonderfully easy. With just a handful of everyday ingredients and minutes of cooking, you get a sandwich that tastes indulgent, feels cozy, and works beautifully for brunch, lunch, or a quick supper. It’s everyday cooking at its best: unfussy, flavour‑forward, and endlessly satisfying.
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Yield: one serving
James Cagney Eggs
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
A delicious recipe of an old childhood favourite, amped up with adult flavours! This can easily be multiplied to make as many servings as you like.
Ingredients
- 1 slice good artisanal bread, sliced about 1 inch thick
- softened butter to spread
- 1 large egg
- fine sea salt, freshly ground black pepper, garlic powder to taste
- a pinch of crushed red chili flakes
Instructions
- Butter your slice of bread on both sides with the softened butter.
- Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later.
- Heat a non-stick skillet with a heavy bottom over medium-high heat.
- Lay the slice of bread in the skillet and add a tiny knob of butter into the hole in the centre. Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.
- Sprinkle lightly with salt, pepper, garlic powder and chili. Leave to cook for a few minutes.
- Flip over carefully when the egg has begun to set and the bread has turned golden-brown.
- Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili.
- Continue to cook until golden on the other side, taking care not to over cook the egg. You want it to still be runny. It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side.
- Serve the egg toast accompanied with the toasted bread hole placed slightly ajar on top. Delicious!
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re looking for a quick, elegant salmon supper that feels special without any fuss, this Basil Parmesan Salmon is about to become a weeknight favourite. Tender, flaky salmon fillets are topped with a creamy Parmesan‑basil mixture that melts into the fish as it bakes, creating a golden, savoury crust packed with fresh herb flavour.
It’s simple enough for everyday cooking, yet delicious enough to serve when you want something a little extra. Ready in minutes and perfect for one or two, this is wholesome, heart‑healthy cooking at its most comforting, but can easily be multiplied to feed more.
I have been trying to incorporate more fish into my diet as of late, salmon in particular. Now that my daughter is living in her own apartment that is a lot easier. She dislikes fish intensely. I didn't like to cook it when she was here.
I bought a package of frozen wild pink salmon a while back. Wild salmon is preferable over farmed. Not only is it healthier but it is more nutritious and environmentally friendly. I prefer skinless and boneless if I can get it.
Salmon is really a beautiful piece of fish when properly cooked. Quite often it is over-cooked and dried. This recipe I am sharing with you today always comes out moist and delicious. Quantities are for one serving, but they can easily be multiplied to serve as many people as you wish!
When I cooked at the Manor I used to serve them fish at least once or twice a week. She really loved salmon. I worked out a multitude of ways to cook it so that it would never be boring. Sometimes you can poach it and serve it with a lovely sauce. Other times pan fried works well. This recipe today involves baking it. It doesn't take long to cook in any case.
I used my Wonder Oven Pro to cook it in. This works out really well for me as I am a person living on their own. Even if there are only two of you this oven works well. It is a bit like a toaster oven/air fryer combined. You choose which function you want to use. It also doesn't heat up the whole kitchen, which when you are only cooking a small amount makes sense.
With it's delicious creamy parmesan topping, this is a wonderful way to prepare fish. That creamy topping helps to keep the fish moist and delicious and adds a lovely flavor to the finished dish.
Simple ingredients. Quick and easy to throw together and done in less than 15 minutes. I enjoyed this with some steamed broccoli and pan fried potatoes. What a delicious meal it was!
INGREDIENTS NEEDED
TO MAKE
BASIL PARMESAN SALMON
Just a few very simple ingredients are all that is required to make this delicious dish!
- 1 (5 ounce/141g) wild salmon filet, boneless, skinless
- 1/2 TBS lemon juice
- salt and black pepper to taste
- 1 TBS full fat mayonnaise
- 1 TBS grated Parmesan cheese
- 1/2 TBS finely chopped basil
NOTES ON INGREDIENTS
- I used frozen wild caught pink salmon. Do make sure you completely thaw it out prior to cooking.
- Today I used bottled lemon juice as that is all I had on hand. Fresh is better.
- I used Kewpie mayonnaise.
- Grate your own Parmesan cheese if possible.
- Fresh basil is preferred to dried, but you can use dried if you wish, roughly half the amount.
HOW TO MAKE
BASIL PARMESAN SALMON
Nothing could be simpler. You can easily multiply this dish to feed more people. Cook times will remain the same.
- Preheat your oven to 425*F/220*C/ gas mark 7. Line a small baking tray or dish with some baking parchment. (I used baking paper and I cooked my fish in my Our Place Wonder Oven Pro.)
- Pat your salmon fillet dry and place onto the parchment on the baking tray. Sprinkle the lemon juice over top and then season to taste with salt and black pepper. (Remember the cheese will be salty.)
- Stir together the mayonnaise, Parmesan cheese and basil. Combine well together. (I just used a spoon for this.)
- Spoon the mayonnaise mixture on top of the salmon and spread it out evenly. (I used the back of the spoon to spread it out evenly.)
- Bake in the preheated oven for 12 to 15 minutes depending on how thick your piece of salmon is. It will be done when it flakes easily with the tines of a fork. (See below for internal temperatures for cooked fish.)
- Serve hot.
HINTS AND TIPS FOR SAFETY
WHEN HANDLING, STORING AND COOKING RAW FISH
1. Keep fish cold until you’re ready to cook
Raw fish should stay refrigerated at 4°C / 40°F or below. Cold temperatures slow bacterial growth and keep the flesh firm and fresh.
2. Use separate cutting boards
Always prep raw fish on a dedicated board. Keep produce, cooked foods, and bread on a different one to avoid cross‑contamination.
3. Wash hands before and after handling
A simple but essential step — wash hands with warm, soapy water for 20 seconds before and after touching raw fish.
4. Don’t rinse raw fish
Rinsing can spread bacteria around your sink and counters. Pat the fish dry with paper towels instead.
5. Keep utensils and surfaces clean
Anything that touches raw fish — knives, bowls, counters — should be washed immediately with hot, soapy water.
6. Store raw fish on the bottom shelf
This prevents juices from dripping onto other foods in the fridge.
7. Cook to a safe internal temperature
For baked salmon and most fish, aim for 125–130°F for tender, moist results. If you prefer fully cooked, go to 145°F. Use a thermometer if you’re unsure.
8. Refrigerate leftovers promptly
Cooked fish should be refrigerated within 2 hours and eaten within 1–2 days.
9. Buy from reputable sources
Fresh fish should smell clean (never “fishy”), look moist, and feel firm. Avoid anything with dull flesh or strong odours.
10. When in doubt, throw it out
If the fish smells off, feels mushy, or has been left out too long, it’s safer not to use it.
FREQUENTLY ASKED QUESTIONS
WHAT TEMPERATURE SHOULD I BAKE THE SALMON AT?
Bake the salmon425*F/220*C, which helps the Parmesan‑basil topping brown nicely while keeping the fish tender and juicy.
HOW LONG WILL IT TAKE TO BAKE IN THE OVEN?
Most fillets will bake in 12 to 15 minutes, depending on thickness. Thicker cuts may take the full 15 minutes or even a bit longer, depending.
HOW CAN I TELL WHEN THE SALMON IS DONE?
When the salmon is done it should flak easily with a fork and look opaque throughout. To be absolutely certain you can use a meat thermometer. The temperature should read 125-130*F/52-54*C.
SHOULD I REMOVE THE SKIN BEFORE BAKING?
Yes — this recipe uses skinless fillets, which helps the Parmesan‑basil crust adhere beautifully.
DO I NEED TO BUTTER THE PAN?
You can lightly spritz your pan with olive oil before placing the salmon on it, or place onto a square of baking parchment.
CAN THIS BE PREPARED AHEAD OF TIME?
You can certainly prepare the topping ahead of time and refrigerate, covered. I would not add it to the salmon until just prior to baking it.
CAN THIS RECIPE BE MULTIPLED TO FEED MORE?
Absolutely. This recipe lends itself perfectly to doubling or even tripling. Just make sure your fillets are spaced out on the baking sheet so that the heat circulated evenly between them.
CAN I USE DRIED BASIL INSTEAD OF FRESH?
While fresh basil will give you the best flavor, you can certainly use dried. Use half the amount.
WHAT CAN I SERVE THIS WITH?
Green vegetables, potatoes, rice, or a salad with a lemon vinaigrette dressing all pair beautifully with this
A FEW OTHER SALMON RECIPES TO ENJOY
Every time I cook salmon I ask myself why don't I cook it more often! I love it, and it is so good for you. Here are a few other ways to enjoy it!
ASIAN GLAZED PAN SEARED SALMON - A vibrant twist on classic salmon, this dish pairs beautifully cut centre‑cut fillets with a bright, sweet‑heat Asian marinade of soy, ginger, orange, and crushed chillies. After a quick sear, the reserved marinade is simmered into a glossy glaze that clings to the tender, perfectly cooked fish, creating a flavourful balance of citrus, warmth, and savoury depth. Finished with fresh coriander and spring onions, it’s simple, fast, and absolutely delicious.
CRISP COATED HONEY MUSTARD BAKED SALMON - A quick, elegant salmon supper with big flavour: tender centre‑cut fillets are brushed with a sweet‑heat honey mustard sauce — Dijon, yellow mustard, honey, vinegar, and paprika — then topped with buttery panko crumbs for a golden, crisp finish. Baked just until flaky, it’s a simple, heart‑healthy dish with beautiful texture and a bright, zippy glaze that makes salmon shine.
Pin this delicious recipe to your Dinner, Cooking for One, Salmon, or Fish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One Serving
Basil Parmesan Salmon
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Simple ingredients and not a lot of them, this tasty baked salmon recipe is for one person, but can easily be multiplied to feed more. Moist, tender and delicious.
Ingredients
- 1 (5 ounce/141g) wild salmon filet, boneless, skinless
- 1/2 TBS lemon juice
- salt and black pepper to taste
- 1 TBS full fat mayonnaise
- 1 TBS grated Parmesan cheese
- 1/2 TBS finely chopped basil
Instructions
- Preheat your oven to 425*F/220*C/ gas mark 7. Line a small baking tray or dish with some baking parchment.
- Pat your salmon fillet dry and place onto the parchment on the baking tray. Sprinkle the lemon juice over top and then season to taste with salt and black pepper.
- Stir together the mayonnaise, Parmesan cheese and basil. Combine well together.
- Spoon the mayonnaise mixture on top of the salmon and spread it out evenly.
- Bake in the preheated oven for 12 to 15 minutes depending on how thick your piece of salmon is. It will be done when it flakes easily with the tines of a fork.
- Serve hot.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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