I grew up eating these and still never tire of them. Also known as: “cowboy eggs”, “toad in the hole”, “one-eyed jack”, “gashouse eggs”, “a hole in one”, “eggs in a nest”, “eggs in a frame”, “rocky mountain toast”, “spit in the ocean”, and “popeye eggs.” Simply put, it’s frying your toast and egg together. So no more frying an egg while trying to time your toast that you’re going to butter anyway. It also means that while you do have to wash your skillet, you don’t have to empty the toaster’s crumb tray or wipe up errant toast crumbs from your counter.
You can use just about any type of bread you like. Just cut out a hole in the center of the bread and you’ll fry that alongside. It’s actually the best part because when you poke into your perfectly cooked egg ~ for me that means the yolks are runny but the whites are firm ~ you dip that toasted round first into the egg. It’s all buttery and crunchy and utterly delicious!
Make sure your skillet is on medium to medium-low heat. If the heat is too high, the bread will toast too quickly before the egg is cooked.
EGG IN THE HOLE
1 or 2 servings
- 2 slices sandwich bread ~ whole wheat, white, rye
- 1 tablespoon unsalted butter plus 1 teaspoon
- 2 large eggs
- salt and pepper to taste
1.Cut a round hole in the middle of the bread to fit the egg.
2.Heat a nonstick skillet or griddle pan (see tools of the trade – cookware) over medium to medium low heat. Add the tablespoon of butter and let it melt, swirling the pan. Place the slices and rounds in the pan and then turn them over, swooshing them in the butter so both sides are coated.
4.Cut the remaining teaspoon of butter in half and put it in the cut-out hole. Quickly crack the eggs into the holes. Sprinkle salt and pepper over the eggs and cook for two minutes. Don’t worry if some of the egg white seeps out into the pan. It’s all good!
5.Carefully turn the eggs onto the other side — notice I didn’t use the word flip because you need to be gentle so you don’t break the yolk. Turn the bread rounds over as well.
6.Cook for another 30 seconds. Place the finished eggs with their toast round onto plates and serve. Either poke the yolk or eat it right away because the egg will keep cooking from residual heat.