>Food Note: Breakfast Made Better

1 Mar

>Set skillet or griddle over a medium-low fire. Non-stick preferred or (and?) use a little cooking oil or spray.
Take a slice of rye bread, hole punched in the center with a tumbler.
Brush well with olive oil (including centers if desired).
Sprinkle of pepper in the skillet; drop in the bread, crack an egg into the hole.
Optional: break yolk and/or additional seasoning.
Flip when possible.
When egg is cooked, remove to plate and spread with garden pesto (etc.) to taste.
Yummmmmmmmmm!

(The source of this delicious pesto has a blog filled with recipes. The farther down I scroll, the more I drool).

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15 Responses to “>Food Note: Breakfast Made Better”

  1. Bob 1 March 2011 at 9:06 pm #

    >I was reading a food blog yesterday and came across this recipe for a grilled cheese sandwich, using mayonnaise instead of butter for the outside of the bread. It might interest you.

  2. North 1 March 2011 at 9:41 pm #

    >Toad-in-a-hole. I like using "Texas Bread" to do this. Thick sliced bread, in other words. Garlic butter.

  3. Roberta X 1 March 2011 at 10:25 pm #

    >Mayo….I'm not sure; I have never liked the stuff. But Tam usually has some around for sammiches. Thick bread and garlic butter, OTOH: yum!

  4. Jim 1 March 2011 at 10:35 pm #

    >You know if you fried some bacon in that pan first, and poured off the worst of the drippings before adding the bread, you'd have just enough fat to toast the outside of the bread. Bacon, too I think this bears investigation this weekend.Jim

  5. Crucis 1 March 2011 at 10:51 pm #

    >This was the breakfast Dad ate for years (and Mom and me by default.) Dad called it Eggtoast. Mom would often add chopped bacon or ham to the egg for that little pazazz.According to Dad, it was a common English breakfast. Curious that since G'pa was a Scot and G'ma was Irish.

  6. Roberta X 2 March 2011 at 12:27 am #

    >Jim: I used to do that and it is wonderful. I'm cutting back on bacon (grrr): too much salt.Crucis: it's a classic!

  7. Anonymous 2 March 2011 at 3:14 am #

    >My mom would make that for brunch, I still do. She called it Firehouse Eggs. Brucecrankyoldmanwithgun@yahoo.com

  8. Joanna 2 March 2011 at 3:45 am #

    >Egg-in-a-nest (which I think sounds more appetizing than toad-in-a-hole) is indeed a yummy breakfast. I'll have to try it with the rye and pesto. I always toast the middles, then salt-and-pepper them to within an inch of their lives. Ees deeleeshus.

  9. Roberta X 2 March 2011 at 4:22 am #

    >Ever had eggs in a cloud? I keep finding incredibly fancy versions online (like this or this) but the basic is eggs separated, whites beaten to stiff peaks (the version I remember called for a bit of arrowroot flour and fresh chives), spooned into custard cups and the yolk nestled in the center; bake (400 – 450) 'til the whites go gold. A bit more work but tasty!

  10. LabRat 2 March 2011 at 5:10 am #

    >Foodblogs are my kryptonite. Beginning to surf them is the death knell for my afternoon.

  11. rickn8or 2 March 2011 at 6:57 am #

    >Roberta, I'll try it with rye bread if you'll try it with picante sauce.wv: probed. Nawp, haven't flown recently.

  12. mikee 2 March 2011 at 9:29 am #

    >About 45 years ago my Dad, who was never seen in the kitchen except to pour himself more coffee from the percolator in the mornings, made his version of this dish for me and my four siblings. The reason for his unusual appearance as Chef was the absence of my mom, who was at the hospital birthing my latest sibling, my baby sister Beth, his 6th child.I recall the oddness of the situation to this day, and remember that he did a pretty good job, with no broken yolks in the "Egg in a Nest" that he made for each of us. No pesto, though. That would have surprised me even more than him cooking, back in the 60's.

  13. Roberta X 2 March 2011 at 7:35 pm #

    >Good point, Mikee; pesto's a relatively new arrival to the dinner table if one is not of Italian descent. Your memory reminds me of the first time I remember having scrambled eggs, the occasion being a n older cousin babysitting…'cos my baby bro was arriving and Dad was at the hospital with Mom.Rickn8or: Already been done; Roseholme is rarely without picante.

  14. BobG 2 March 2011 at 10:23 pm #

    >Around here we call that a "square egg".

  15. JC 5 March 2011 at 12:40 pm #

    >I remember Vincent Price showing the basic technique on maybe the Dinah Shore Show back when dinosaurs roamed the Earth. In his sinister voice "It's like an eye looking back at you…"WV: heout. What the second cat says when you're looking for cat #1. (Who has already gone "meout")

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