The childhood favorite, egg in a hole, gets a boost in flavor from the garlic clove that’s rubbed onto the bread before toasting and the Parmesan cheese that browns and crisps during cooking. For ease, we use a baking sheet in the oven rather than a skillet on the stovetop, so four servings can be made simultaneously. Be sure to choose large, sturdy sandwich bread that’s sliced about ¾ inch thick. Thinner slices won’t be deep enough to hold the cracked egg in the center cutouts. This recipe can easily be increased by half to make six servings.