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.