Saturday, September 28, 2013

Egg in the Hole

Will Berger '19 submitted this breakfast favorite to the SLS cookbook.

There's something very fun about eating an egg cooked within the circular confines of crispy buttered bread. Will recommends using the toasted circles for dipping into the warm yolk.

If you like your eggs more well-done, you can flip the egg/bread over and cook it some more.

Me?  I'm an egg over medium gal, and pass me the Frank's Red Hot Sauce.  A perfect meal.

Egg in the Hole
Makes one sandwich or two single servings

2 slices bread
2 eggs
2 1/2 inch biscuit cutter or top of a glass
Salt and pepper

Butter both sides of bread slices.  Using a biscuit cutter or top of a glass, cut a hole in the middle of each slice of bread.  Put bread and cut circles int a medium hot frying pan and brown lightly on one side.  Turn over bread when toasted on bottom side.  Add a little butter into the empty center of the bread.  Break an egg into each hole and cook.  Carefully turn each egg/bread over with a spatula and fry to your liking.  Salt and pepper to taste.  Use circles for dipping.

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