by Julia Asper
This is a perfect fall back recipe for whenever I’m pressed for time or just forgot to plan on what to cook for the children or myself, which can be often! It’s pretty filling, and you can add whatever sides you have around–it pretty much goes with everything! Even better, the clean-up is super easy.
I remember when my grandmother Ann Dixon (we called her Marki) would make me an Egg-in-a-Hole. I’ve seem them also called “Toad-in-a-Hole” or “Bird-in-a-Nest.”
Marki made everything special, pretty, lovely and she had joyful way of entertaining her grandchildren. I miss being with her at her home on Prestwood Lake in Hartsville, and little things like how she would take flowers from around her home and make lovely arrangements.
This recipe of hers is super simple: I just remember it from childhood.
Ingredients:
- 1 slice of bread,
- 1 Asper’s Pasture-Raised Egg,
- 1 slice Happy Cow Creamery Butter
Instructions:
- Take a slice of bread.
- Cut a round hole in the middle of the toast. (Marki used a little glass.)
- Warm a skillet to medium heat, then add butter once skillet handle is warm to your thumb’s touch.
- Once you have it well warmed, fry the bread in it, and crack an egg in the hole immediately. Also fry the little circle cut out from the bread.
- When the white on the bottom is hard, smoothly flip the toast over.
- Wait for the white to finish moving (firm up), and keep the yolk soft.
- Put on a plate, and slice in half. Use the bread to sop up the yolk.
Note about Uncooked Yolk: Since we grow our own eggs, I know mine are from a healthy environment and I’m not concerned with any risks from the yolk being undercooked. Besides, I believe personally that heat does cook the yolk some. I do make sure the white is firm, however, if I don’t feel as comfortable with the risks of a runny yolk from conventional eggs, so in those instances I make sure the yolk is cooked all the way through.
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