So, what to have for breakfast with a nice cup of espresso in the morning? Eggs and toast, of course. And the simplest, most perfect way I know to do eggs and toast is egg-in-toast. For me, it has the flavors and textures I associate with soft-boiled eggs, but is even easier to prepare.
It is also known as egg in the basket or toad in the hole. I've always known it as egg-in-toast, so egg-in-toast it will be.
First, of course, you need the toast. This time we're using Sherry's first batch of "American Sandwich Bread" from Baking Illustrated.
Then, to get the egg in, you need a hole. To make one, we use the small end of a jigger (hey, "drink" is in our blog title, after all).
Put the punctured toast in a buttered frying pan and crack a yolk in (Sherry likes to use a small dish to crack the yolk into and then pour it into the hole).
Don't forget to use the "toast-hole". It makes a perfect vehicle for soaking up that first fantastic dollop of sticky yellow yolk.
Great idea using the jigger to cut a hole! You would be amazed at the many different names out there for this creation! I wrote about it a while back and I still get comments from people around the world that have special names for this! Some of them are really funny, too :-) One of these days I'll have to write a post just about all of the different names people have left in the comments section.
ReplyDeleteHere's my version of "Egg in a Nest"
Hi Nicole - I checked out the comments on your post. It definitely seems like a dish that has been invented independently many times over. I guess that's pretty solid evidence for its tastiness!
ReplyDeleteFor making my whole, I use a 1/4 or 1/3 cup measuring cup. I like having a bigger hole.
ReplyDelete