I also have never heard of this, but it certainly sounds delicious. It’s somewhat similar to Eggs Benedict, which I love. Can I assume that this concoction is typically enjoyed with a fork and knife?
Egg in a basket, duh.
That’s the only way I’ve ever eaten it. I’m not sure you’d be able to eat it with your hands without getting it all over yourself or the egg possibly plopping out, but I’ve never actually observed others eating it outside my home.
Discovered in my 20s, Toad in a Hole, both sides buttered, medium yolk, if I hadn’t already made waffle batter I would be making some now.
Ah, Egg in a Basket…that’s probably what it was called when I had it once… thanks Barking Dog.
Add cheese before you flip it? Won’t that make a gooey mess in the pan? I’d add the cheese right after flipping I think.
My frequent weekend breakfast is one or two fried eggs and a slice of cheese between two pieces of toast. This will be a fun variation.
While I’ve never had it, I will prepare this for my kids and me the next time I make breakfast for them. And I will call it a “Hole In One”
Had it, make it, break the yolk early, cook it well done, top it with hot sauce.
Call it “man on the moon” but have no idea why, and never thought “why” until now.
I had never seen it nor heard of it until I saw the movie “Moonstruck”, in which Cher makes one. I’ve made them since then, but don’t consider them anything but a novelty.
The cafeteria where I work sometimes make this. Its pretty good.
Pretty much exactly like I said - get out the muffin pan, pre-heat the oven to 180 deg C (350 F), butter the muffin pan cups, press the sliced bread (I use wholewehet, but any bread will do) into it - you can cut it out neatly with a cookie cutter so it fits the pan cups, cut the crusts off an leave the corners sticking out, or leave the crusts on - pressing down on the bread to fit it to the pan sides. Then crack an egg into each cup, season with salt and pepper, and slip into the oven until cooked to taste (I must admit, I’ve never timed this bit, but it’s just around 15 mins or so).
Variations include any combo of : laying a tablespoon or so of cheese (grated or cream) in the base before cracking the egg in, laying a cookie-cutter-cut disk of ham in the base, spooning/grating some cheese over the top, mixing some herbs or chopped spring onion on the top, and varying the seasonings (smoked paprika is great, for instance) .
You can also do it in ramekins, esp. if you want to serve it in them, but the bread should be toasty enough to serve as its own basket.
Mom used to make these occasionally. She used a biscuit cutter to cut the hole, fried the extra piece of bread on the side and put it on top of the egg, hence “egg in a hat”.
Loved 'em as a kid, mostly for the novelty, I think. I don’t think I’ve ever made it myself.
Mom made it for me, I made it for my kids. Have in once or year or so. But it’s called “One Eyed Sandwich.”
ETA Biggirl, Here’s a nice illustrated version from someone who uses ramekins, but it’s very similar to how I do it. Although I rarely go the full cheese-and-stuff Monty, I like the simplicity of toast+egg.
It’s about my third-favourite breakfast egg dish, but “tortilla de patatas & chorizo” and Shakshuka are neither of them as quick to make or as simple in taste.
Not necessarily. A cheese with a high fat content, such as cheddar for instance, would do quite well in this application. It would be a gooey mess, but only for a bit. After melting, the fat (or a portion of it) will separate out and it will fry in it’s own grease. You’ll have a crispy cheesy crust that will easily come off the pan with nary a mess. Except for the leftover cheese grease of course. But that’s nothing a little soap and water can’t solve handily.
Good Lord in Heaven, I’m making these for dinner tonight!
My friend’s mother made these every once and a while. I make them now every few months. I don’t remember a name for them. I just call them toast with an egg in the middle.
We always called it a “Rocky Mountain,” or just a “Rocky.” And yes, a slice of cheese - especially sharp cheddar - makes it the food of the gods.
Ah, so that’s what it’s called! Shakshouka. I knew it was a Middle Eastern dish of some sort but just called it eggs poached in tomato sauce (and onions, chiles, and cumin). You are right, wonderful dish, and easy to make (though it takes a little time for the tomato sauce to cook.)
My mom called this an Egyptian Eye. I have no idea why, but I like 'em. Haven’t had one in ages, so I know what tomorrow’s breakfast will be! 