Skip to main content

Eggs-in-a-Basket

By
Note: Alex had titled this "Toad-in-the-Hole", which refers to another dish entirely. Discussion is in the comments.

This is a fun recipe (technique really) that I picked up from Melanie. She also calls it "Bullseyes" - it has a ton of names - Wikipedia lists it as "Eggs in the basket" among many, many others. You could do it with any kind of bread (a personal favorite is corn bread, then put some salsa on top). It's also quite popular with kids. One crazy variation I see online is to use waffles.



Instructional Pictures!




With ham and Swiss cheese melted on top in the toaster oven.
Ingredients:
Eggs
Bread (in slices)
S&P

Take some pieces of bread, butter both sides, and cut holes in the center (you can use a glass or cookie-cutter to do this). On medium-high heat, cook the bread for a minute or so, then crack an egg into the center. You can sprinkle on some salt and pepper at this point. When it looks cooked enough to flip, flip it, and cook as you like. Be careful not to singe the bread since the egg can take a while to cook.

If you like, you can also cook the parts of the bread you cut out. This is especially good with corn bread.
Labels:

Comments

Lillian said…
Actually 'toad-in-the-hole' refers to something very like popovers, where the batter is cooked in meat drippings with pieces of meat (usually sausage) mixed in. It's also very delicious.
March 2, 2010 at 10:41 PM
NoneMoreBlack said…
I was going to say that but I thought it sounded too pedantic.

Toad in the hole is simply Yorkshire pudding with sausages instead of roast beef.
March 3, 2010 at 1:56 AM
Lillian said…
Has our family ever shied away from being pedantic?
March 3, 2010 at 2:03 AM
The Middle Child said…
I think in the US where yorkshire pudding isn't so common, "toad in the hole" is sometimes used for this dish - even the Wikipedia indicates gives "toad-in-the-hole" as an alternative. Nonetheless, I'm fine with the title change.
March 3, 2010 at 2:06 PM
Post a Comment

Popular posts from this blog

Thick-cut Pork Chops

By
These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop
1 comment
Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

By
I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha
2 comments
Graphic pig pictures below! >>

Quick Turkey Meatballs

By
For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms!  If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.
1 comment
Graphic pig pictures below! >>