6/29/09

Egg in a Hole

I can't believe it's taken me more than a week to post this, but here it is, Egg in a Hole.

I first tried making this "recipe" about a year ago when I was visiting my parents in Seattle...alas, the bread completely burned, and I was slightly embarrassed. This time around, I tried to be more careful and not crank up the heat too high.

egg in a holeegg in a hole


Ingredients
1 tablespoon oil or butter
2 slices Italian bread
2 eggs
salt & pepper
tomatoes and dill for the salad

egg in a holeegg in a hole

Directions
1. Cut holes in Italian bread and toast the bread.
2. Heat oil or butter in a non-stick pan. Put the slices of bread in the pan and carefully crack an egg into each hole.
3. Cook for a few minutes and then carefully flip the slices of bread.
4. Cook a few more minutes.
5. Season with salt and pepper and serve with tomato/dill salad.

This was still not perfect...and I'm not sure if the flipping technique is necessarily the way to go, but the eggs/bread tasted good. I just wish the yolks were a bit more runny.

If you have a better technique, please share!

26 comments:

BlueToYou said...

ooo. i've always wondered how to do this. i think this is also called "eggs in a nest."

pigpigscorner said...

I saw this somewhere last week and am dying to try this out! looks so yummy!

Melissa said...

I forgot all about these. My mom used to make them all the time for us. They look delish Olga! :)

Heavenly Housewife said...

That looks so cool, I bet anyone would be super happy to get this for breakfast :)

The Hungry Mouse said...

Mmmm, my kind of breakfast! Love it!

+Jessie

Kerri Rae said...

We made these all the time when I was younger. We don't toast the bread first though, I have never heard of or seen that done before. We did more of the grilled cheese thing by either spraying cooking spray on the bread or putting butter on it then putting that in the skillet first and once that is good and ready (slightly under cooked on the original side down, flipping it twice so you have the original side up) we then crack the egg in it. Sometimes we flip it after the egg has cooked a bit just to lightly crisp the other side again but it is not always necessary. This way the bread is still cooking while the egg is in it to get crisper and so it won't over cook. Try it and see minus the pre toasting! That way you can get the egg just how you like it :-)

Mary said...

This really looks wonderful. Years ago we would bake these in the oven. I suspect your "fried" version is tastier. A little butter never hurt anything, Have a wonderful day.

Junglefrog said...

I love simple and delicious stuff like this... Although, well it looks simple, but I guess things can go wrong... As kerri is saying, I would try without the pretoasting and get the bread to toast while baking. We sometimes used to make a ham/cheese toast that way which works great. I'm gonna try this and will let you know how it went!

Justin said...

i like these photos

roseyrebecca said...

That looks so good! Thanks for the idea!

Rosa's Yummy Yums said...

What a great idea! I love the presentation!

Cheers,

Rosa

Leslie said...

Egg in a hole.Perfect

Jill said...

We make these all the time. My kids request these for dinner sometimes (my version of "fast" food). We have hens in the backyard so they are quick and cheap. Our problem is always how to make the yolks NOT runny. My kids hate runny yolks so I have to cook them til they are hard. We never toast the bread first. Just butter the bread (and lightly salt and pepper it) and put it butter-side down in the hot pan. Crack the egg and cook til the whites have started to set then flip. Just cook til the egg is done to your desired level. We toast the bread round that we cut out of the bread, too. Butter that, too (we butter the breat and then cut the hole), then put it in the pan with the bread/egg. My kids call this the "cookie." Love the pictures!

finsmom said...

What a cool breakfast! So fun!

Chef Fresco said...

I always mean to make this, but forget to, your post has reminded me. Breakfast tomorrow — done.

HoneyB said...

My children always loved these!

Lele said...

Mmm. I make them the Mark Bittman way, which can be found in 101 summer recipes (which is basically what I live on during the summers).

http://www.nytimes.com/2007/07/18/dining/18mini.html?pagewanted=2&_r=1&sq

It's number 27. I've made it with balsamic rather than sherry vinegar (I don't necessarily think normal people have sherry vinegar) and it's the bombbbbbb.

Sasha said...

This reminds me of that movie "V for Vendetta."
I think toasting the bread before putting it on the pan isn't necessary..

♥peachkins♥ said...

I made the same thing but haven't posted it yet!!..haha..

Juliana said...

Great idea for a nice breakfast...yummie. Very creative. Love the pictures!

jillian said...

This looks like it came out nicely to me. I just may try this tomorrow morning :)

Hugging the Coast said...

I love sailor's eggs (egg in a hole). My grandmother used to make these for me all the time...such happy memories!

Sophie said...

But I do think that the filled bread sliced look so appetizing & lovely, Olga!
I love that you paired it with tomatoes & dill!! What a yummie combination! A must try for tomorrow morning!
Thanks!

5 Star Foodie said...

I love this! I forgot about eggs in a hole - I have to make it for Hannah!

Anonymous said...

I make my own bread and it makes it awesome for one. But also, a bit of honey on top adds a very good flavor to balance out the egg/bread combo.

Talita said...

Yummmm!! What a delicious breakfast!