Monday, October 17, 2011

Easy Eggs, Take 2: Egg-on-Toast and Eggs-in-a-Hole

Last week, Kimiko wrote about making eggs over-hard.  One of our faithful readers, StaceyN, commented about making egg-on-toast.  If you haven’t seen any or her comments, I suggestion you go back to some of our previous posts and read them.  She has great ideas and insights from her experience feeding a house full of men, big and little.

Anyway, StaceyN’s egg-on-toast sounded so good, I had to try it.  As an introduction to the recipe, here’s her original comment:

One thing ALL my kids like is egg-on-toast, which basically is a hard fried egg bonded with a piece of toast. I just make the egg like you do, but I throw a piece of buttered bread on top while it is still runny, buttered side up. When the egg is cooked, I flip the toast (with egg stuck to it) and toast the buttered side in the pan. It's really a quick and easy breakfast. Not sure why my runny-egg-eaters think hard eggs are good this way but not with toast on the side. Kids are just weird.

From my personal experience making this, which was only once so far, I found that I needed to use slightly lower heat than just making eggs over-hard.  I generally use medium-high for eggs.  Because the second side doesn’t come into direct contact with the pan, it needs to cook longer on the first side.  To prevent an overdone outside with a runny inside, I turned the heat down to medium.

StaceyN’s Egg-on-Toast
Butter, for pan and toast
Garlic powder

Heat skillet over medium heat.  Meanwhile, butter one side of bread, set aside.

Melt 1-2 Tbsp. butter in skillet.  Crack egg into skillet and break yolk.  Quickly season with salt, pepper, and garlic powder.

Before egg is set, place bread on top, buttered side up.  When egg is cooked, flip over to toast bread.

Egg-on-toast is perfectly delicious as is, but my boys liked this when I put ketchup on it in the shape of a smiley face or rainbow.

While I was making this, it reminded me of eggs in a hole that I used to make occasionally but haven’t done so in years.  Rather than egg-on-toast, it’s egg-in-toast.  Just cut out the middle of a slice of bread with a biscuit cutter, glass, or cookie cutter.

Butter both sides of the outside of the bread and place in heated, buttered skillet.  Crack an egg into the middle, break the yolk, and season.  Alternatively, you can fill the middle with scrambled eggs, but don’t thin them down very much or they will run out under the bread.

When egg is mostly set, flip to cook second side.  And don’t forget to toast the middle that you cut out.  Sometimes the fun shapes got lost in the egg so I outlined them with ketchup, which my kids thought was completely fun.

And neither of these dishes has to be served just for breakfast!  I often serve eggs and toast for lunch, and sometimes for dinner on a crazy day.

UPDATE:  I made egg-on-English-Muffin this morning--SO YUMMY!!


StaceyN said...

I'm so impressed that you can take my quick n ugly breakfast and make it so darn cute! Love it!

Sumiko said...

Not quick 'n ugly--quick 'n yummy! Thanks for the idea and for reminding me about eggs-in-a-hole! Love all your comments!

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