I must acknowledge that this simple recipe goes by as many different names as the human beings who eat it. While I insist the original name is “Egg-in-the-Hole,” here are the different incarnations that have cropped up since:
Chicken-in-a-Basket (flawed logic, but just wait for the next one)
Frog-in-a-Hole (what gives here? Frog? It’s an egg, sirs.)
Toad-in-a-Hole (ever hear of warts?)
Bird’s Nest Egg
Bird’s Nest Egg-in-a-Hole Basket Toad Chicken Frog
And the list goes on and on.
But really? It doesn’t matter what you call it. Just make it! Then eat it! And you, too shall know the allure of probably the simplest breakfast dish next to oatmeal.
To begin, grab a slice of bread. You can use storebought white, wheat, or you can get fancy and use brioche or challah.
With a biscuit cutter (preferably, a rusty, worn biscuit cutter that reveals the frequency with which you make biscuits) or the rim of a glass, press a hole in the center of the bread.
Next, heat a skillet over medium-low heat. You don’t want to get it too hot or it’ll burn the bread before the egg is done. This is the only tricky thing about making Egg-in-a-Holes.
Next, melt a healthy tablespoon of butter in the skillet. This is another important thing about making Egg-in-a-Holes: You must not be afraid of the butter. The butter must soak into the bread and give it flavor and crunch. Or something.
Let it melt all the way…
Then plop the bread right in.
Make sure there’s plenty of butter underneath, then carefully crack a large egg into the center. Don’t move the bread for at least 30 seconds or so.
Now sprinkle the egg with salt…
And pepper to taste.
Then, after about a minute, flip it over with a spatula.
Salt and pepper the other side, then move the whole piece of toast around the skillet, soaking up all the butter. A tablespoon of butter is a terrible thing to waste.
Let it cook until the yolk feels, to the touch, still soft without feeling over jiggly. Jiggly means the white is still soft, and that’s gross. But if you let it go too long, the yolk will be hard and that’s gross, too. Here’s the key: golden brown toast, white (not brown/burned) whites, soft, unbroken yolk.
Here’s the other secret: just one of these suckers is all I need to feel whole, happy, and free.
Prep Time: 5 Minutes | Cook Time: 5 Minutes | Difficulty: Easy | Servings: 1
- 1 slice Of Your Favorite Kind Of Bread
- 1 Tablespoon Butter
- 1 whole Egg
- Salt To Taste
- Pepper To Taste
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.
Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.
Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.