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Sunday, January 5, 2014

Oh, Heart of Mine

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!

Egg Hearts
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!

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