Well, 2013 is here you guys! How about that. I still remember the turn of the new millennium – everyone was Y2K-ing out and I was hosting a sleepover where, if I recall, we dared each other to eat Beggin’ Strips. (They weren’t that bad.) Facebook tells me one of the girls from that sleepover had a baby yesterday. Time flies.
Anyway, we rung in the new year on the couch with some equally lame friends, copious amounts of honey liquor, and apricot beer.
We’re huge on breakfast at our house…like, huge. I love anything eggy and fatty and hearty, mostly because I didn’t really like breakfast as a kid, I think. There’s time to make up for and quiche to eat. Tom wanted Toad in the Hole, a.k.a. Eggs in a Basket, because he was really hungry and also apparently 12 years old.
It’s more of a method than a recipe, but here’s hoping you can make something yummy from it.
TOAD IN THE HOLE
4 slices sandwich bread (or challah or french bread, sliced)
4 large eggs
2 tbsp butter
optional: grated cheese, prosciutto, herbs
1. Melt butter at medium to medium-low heat in the largest flat frying pan you have, preferably a griddle pan. While butter melts, use a thin-rimmed glass to cut holes in the middle of the bread. Be sure to leave at least 1-inch of bread around the hole for stability.
2. Place two slices of bread on pan. Immediately crack an egg into each hole then sprinkle top of egg with salt and pepper. Leave undisturbed for 2-3 minutes. As eggs cook, place the extra bread disks on buttered spots in the pan.
3. Lift corner of the bread to see if it’s browned – if so, use a large spatula to flip bread and egg over in one swift motion. Don’t worry if you spill some egg. Cook for an additional 2-3 minutes or longer, depending on how well you like your yolks cooked. Also flip your bread disks.
4. Remove bread from pan and top the egg portion with cheese, prosciutto and herbs, if desired. Cap off with toasted bread disks. I like to serve with sausage or bacon and fruit.
***How to tell when your yolks are done:
I like my yolks barelyyyy runny – I’d rather them be overdone than under. You can poke an egg yolk with your finger like you would a steak…once it resists and springs back immediately you can bet it’s done enough. Remember that even though one side of the egg yolk may be cooked through, the other side could still be extremely runny. Do your best to cook both sides the same amount of time once you flip.