Very Berry French Egg in a Hole

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Prep Time25 min

Combine two breakfast classics in this French egg in a hole recipe. Berries come together and create a pop of flavor in the berry jam on this unique breakfast sandwich.

Very Berry French Egg in a Hole


  • 4oz California Giant Blueberry
  • 4oz California Giant Strawberry
  • 4oz California Giant Blackberry
  • 4oz Raspberry Jam
  • 4 oz Whipped Butter
  • 1 oz Very Berry Jam
  • 3 each slices Sour Dough Bread
  • 6 oz Shaved Roasted Turkey Breast
  • 4 oz Slab Black Forest Bacon
  • ¼ oz French Grain Dijon Mustard
  • 2 slices Havarti Cheese
  • 3 oz slice Brie Cheese
  • 4 oz Sweet Butter
  • 4 each Eggs
  • 2oz whole milk
  • 1 oz Powder Sugar
  • 1/8 oz. Ground Cinnamon
  • Sea Salt
  • Fresh Mill Black Pepper


      • In a small 1” lip plate, add 3 eggs, milk and cinnamon and stir, then set aside.
      • Cut the crust off the edges of the sour dough bread, then with a 2” biscuit cutter, cut the center of two slices of the bread and set aside.
      • On the Griddle, pre-cook cook bacon and then set to the side.
      • Heat up shave Turkey on the griddle and then set aside on a plate.
      • Add 1 oz. of butter to griddle, dip all three sour dough breads in egg wash, then put on the griddle. Adjust with salt and pepper.
      • Once one side of French toast is done, flip to other side. In the French toast with the hole, add an egg (opt to flip over to cook the other side of egg).
      • For the other two French toast breads, add sliced Brie Cheese, shaved turkey and Berry Jam. Top with French grain mustard, add Havarti Cheese, Very Berry Jam and cooked Bacon.
      • The layers of French toast are shaved turkey and Brie stacked with bacon and Havarti, then topped with French toast and egg.
      • Toast the Bread with the hole, then pipe whip very berry butter and finish with California Giant berries and powder sugar.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!