The ceremony was emotional and lovely. The wedding reception was a blast. The wine-soaked honeymoon was relaxing, fun, and beautiful (northern California is crazy gorgeous). I think I’ll tell you more once we get all the wedding photos and I can put together a proper post, so for now — we’re back home with rings on both of our fingers, a shared name, and a strong craving to get back in the kitchen (with some new kitchen toys/wedding gifts). This weekend we made soup, ribs, and little breakfasts like this one, which has been on my to-cook list for too long: Egg in a Hole.
Egg in a Hole is a thick slice of bread toasted in lots of butter with an egg cooked into the center. Maybe you grew up eating this? It’s fairly new to me, and makes for an easy breakfast that still manages to feel special. It’s homey and just the thing I wanted to serve on a lazy weekend morning, our first back home.
With so few ingredients here, the most important tip I can give you is to not be shy about your use of butter. I mean, I can’t imagine a time I’d suggest skimping on it, but just remember to be generous here. The bread crisps up a beautiful golden brown and takes on a nutty flavor on some edges as the butter just begins to brown. Oh, and the bread! Use some nice fluffy bread and slice it thick.
I’ll be back later this week with either a recipe for those ribs or that soup — either way, both will end up here soon! Travel has a way of inspiring me to flip through my cookbooks again and try new recipes once I’m back home. And March is looking blissfully not busy for me, so I’ll be back very soon and often with stories of what I’m cooking at home with my husband. Yeah, I said HUSBAND! I can hardly believe it either, and it still feels new and awesome every time I get to say my new favorite word.
egg in a hole
I used Ree Drummond’s recipe as a starting point for this, and yes, it’s super easy but I found a couple of little tricks for getting it right. I tried toasting one side of the bread first before adding the egg, and while it did result in glorious toast, I think you do need the toasting time on both sides of the bread with the egg already cracked into it for the egg to properly cook through.
I also found a whole loaf of English muffin bread (!) so I’ve used that here. A thick-cut piece of fluffy bread is certainly my preference, but whatever bread you have should work. I’d recommend a 2 1/2-inch to 3-inch biscuit cutter.
1-inch thick slice bread (I used an English muffin loaf, but brioche, challah, or another soft white bread would work well)
1 tablespoon butter, plus more
Use a biscuit cutter (or your favorite shape cookie cutter; I used a heart!) to cut a hole in the center of the slice of bread. The bread is soft so you will need to carefully but forcefully press down the cutter. Hang on to that cut-out piece.
Heat an 8-inch frying pan over medium-low heat. Melt 1 tablespoon butter, swirling the butter around to coat the pan. Place bread in skillet with the cut-out piece in place, frying the bread for about a minute or so to toast. Remove the cut-out piece of bread, placing it elsewhere on the skillet, and adding a dab of butter into the hole of the bread. Crack the egg into the hole. Season with salt and pepper. Cook until bottom of egg sets, about 1 minute.
Wedge a spatula under the center of the toast and flip the bread with the egg in it. Cook for about another minute or so and season with more salt and pepper. After about 30 seconds, you can move the bread around to soak up the butter in the pan. Flip over the cut-out piece of bread as well so it toasts on both sides – you’ll use it in a minute to dip into the runny egg yolk. Serve.