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 a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, 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's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox