At Least, Eat your Egg!
I’ve been crazy-busy recently, working nights and weekends to do my day job while getting ready for the Les Dames d’Escoffier annual conference starting this Thursday at the Ritz-Carlton, Buckhead in Atlanta. The end of the conference marks the end of my year as president.
LDEI is the only organization of its kind: a worldwide society of professional women of high achievement in the food, fine beverage and hospitality industries. The organization embraces all aspects of food professions – from chefs and restaurateurs to cookbook authors, food editors, culinary historians, vintners, bakers, farmers and more. Membership is by invitation.
So the other day, feeling particularly stressed and overworked, instead of my usual breakfast of toast and coffee, I thought I should take the time to make something more substantial. And, as usual, when I feel the need for a little food love, I turn to childhood food memories.
My mom was a great believer in eggs to start your day, and if I tried to rush out of the house with my breakfast untouched, she would call out after me, “At least, eat your egg!”
So with my mom’s admonishment in my head, I made myself an Egg in a Hole, one of my favorite childhood breakfasts. You simply cut a hole out of the center of the bread, toast one side in butter in a skillet, then toast the other side. Crack an egg in the center, cover the pan and cook till the egg is set.
If you’re expecting a tough day, take just a few minutes to make a simple hot breakfast to start off feeling nourished. It works for me.
Andrew, growing up thousands of miles away from me, also enjoyed the same breakfast. Only he calls it Firehouse Eggs.
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Egg in the Hole
1 slice of bread (white or whole wheat)
1 ½ teaspoons butter, divided
Salt and freshly ground pepper
Lay bread slice on a cutting board and cut out a hole in the center using a juice glass. Melt 1 teaspoon of the butter over medium-low heat in a small skillet (preferably nonstick) and add bread, cooking until toasted on the underside, about 2 minutes. Flip the bread in the pan so the toasted side is up. Drop ½ teaspoon of butter in the hole, crack an egg into the hole, turn heat to low and cover skillet. Cook until the egg is set and the toast is crisp on the underside, about 2 minutes. Season with salt and pepper and serve hot. Makes 1 serving.
Note: Cook the bread round alongside the toast to use as a “garnish.”
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