“holes” (aka bird’s nests) with my dad!

I was up visiting my father last weekend in his new home in Copperopolis.  “Copper”, as the locals call it, is a community in gold country in California, about 45 minutes away from the entrance of Yosemite National Park and smack dab in the middle of pure nature beauty.  Rolling hills, many many farms, and beautiful fall colors surrounded me and my friend Isabel from Sweden as we swerved up the country roads to visit him from our mini staycation in California.  After, uh, a few glasses of wine between my father and I the night before, we woke up hungry, and decided it was time we do a joint video.  Or, moreover, I wanted to eat and didn’t want to cook and he ALWAYS talks about how he invented Holes, so, here we go.  Here’s HOLES.  They’re really damn good.


We of course made them gluten-free, using a gluten-free baguette I’d picked up at Mariposa Gluten-Free Bakery in San Francisco that morning, and you can really put whatever toppings on them you want.  I highly recommend the mushrooms — they were delicious with the egg.  My dad topped his with parmesan cheese as well, but I chose not to as I typically avoid all dairy and it was absolutely divine.

I’m not a fan of tomato juice, but my dad swears by it with these things, so if that’s your bag… ya know.  He’s the pro.


Serves 2
Prep time 4 minutes
Cook time 5 minutes
Total time 9 minutes
Allergy Egg
Dietary Corn Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Bread, Breakfast, Lunch, Snack
Misc Child Friendly, Serve Hot



  • 2 thick slices gluten-free bread (you can either cut a baguette diagonally, cut a loaf about 1" thick, or use plain old sandwich bread)
  • 2 Medium eggs
  • 2 tablespoons olive oil (for cooking)


  • 5 Small brown (crimini) mushroom (or whatever mushrooms you like, about 3/4 cup's worth sliced)
  • 1 tablespoon olive oil
  • salt & pepper to taste

topping (Optional)

  • grated parmesan to taste


Step 1 Tear out a whole in the middle of each piece of bread that's about 2" big. Set aside. Slice mushrooms into thin slices.
Step 2 Start with your toppings: heat mushrooms with 1 tbs. olive oil in saucepan over medium heat until just browned and cooked through, about 3-4 minutes. Season with a touch salt and pepper, set aside.
Step 3 Prepare the whole: in a non-stick pan coat your bread with olive oil on both sides and put over medium heat. Once starting to sizzle a bit, crack one egg into the middle of the piece of bread where you're torn out the whole. Cook until it's opaque on the bottom, and flip (about 1-2 minutes). Cook until the whites have turned opaque, about 1 minute. You can cook longer if you don't want your yolk runny, but I don't really know who wants that. 🙂
Step 4 Sprinkle the hole with salt and pepper and then add your mushrooms and optional grated parmesan. Serve warm and with a side of sliced oranges and tomato juice if you want to be an original gangsta like Papa von Trapp.

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