This is a favorite breakfast from childhood and late night college gatherings. In childhood, we seasoned with salt and pepper. In college, we were a bit more adventurous with the spices and tried almost anything ... then dared the recipient of our concoction to 'eat it all'!! No one ever refused the meal ... but, I stick to the salt and pepper, nowadays.
Egg in the Hole
Yield: 1 serving, but easily multiplied
Ingredients:
1 slice bread
1 large egg
butter
Tear a hole large enough for the egg yolk in the center of the bread (eat the raw bread - no waste here). You can either butter the bread, or put the dab of butter in the pan to prevent sticking and help in toasting the bread. Place the bread in a hot skillet. The skillet should be large enough to hold the slice of bread.
Crack open the egg and drop in the hole in the center of the bread slice.
Fry until the botton of the egg is 'set'. Flip the egg and bread combination over and fry on the other side until your desired doneness is met.
I like to be able to dunk the toast, but some prefer the egg to be completely done.
3 comments:
We made these last week and the kids loved them!!!
We used a flower cookie cutter though and they loved eating the cut out bread!
The recipe I saw said to use a circle cutter, we don't have a circle!
Frank grew up eating these & taught me how to make them. He calls them "toad in the hole". Missing you!!
We called them Toad (or Frog) in the Hole, too.
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