Thursday, May 15, 2008

Egg-In-Toast

Egg-in-Toast

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.

Egg-in-Toast

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).

Egg-in-Toast

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).

Egg-in-Toast

Don't forget to use the "toast-hole". It makes a perfect vehicle for soaking up that first fantastic dollop of sticky yellow yolk.

Egg-in-Toast

3 comments:

  1. 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.

    Here's my version of "Egg in a Nest"

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  2. 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!

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  3. For making my whole, I use a 1/4 or 1/3 cup measuring cup. I like having a bigger hole.

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