My mother always used to make these Egg Hearts (perhaps you know them as something akin to a Toad in a Hole) for me growing up for breakfast. She still does when I ask, and it was only over this past Christmas that I watched her closely to see how she actually makes them. The execution is not so difficult after all but boy do I love them and have since made them myself the last few weeks. So delicious and wholly satisfying!
Serves one--or naturally the recipe may be increased, depending on the appetites of your eager breakfast or brunch guests
1 extra large egg
1 slice of bread
2 TBS butter or margarine
Salt and pepper to taste
Melt butter on medium-high heat in a non-stick skillet. While the butter begins to bubble, place your bread on a plate and cut out a circle in the center, the "heart" I suppose, with an upturned juice glass. Set the circle aside. Put the slice of bread in the skillet and let it brown for a minute. Crack the egg and drop it in the hollow, breaking up the yolk with a few deft pokes from a knife or fork. Add the "heart" on top of the egg to form somewhat of a seal. Don't let the egg cook too long before flipping the whole thing with a pliable wide rubber spatula. The idea is that the yolks should pour out a golden liquid when cut into eventually. Give it another minute or two to brown in the bubbling butter, flip it again and then serve. I like to spread some more butter on and season it with some sea salt and cracked black pepper. Serve with a simple salad of greens with a shallot vinaigrette if you'd like, pour a glass of freshly squeezed orange or pink grapefruit juice (perhaps with a merry splash of Champagne) and do enjoy this outing!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox