I share new recipes here and on YouTube every week, cook most meals when we eat at home, but that’s not to think that I don’t get into my share of cooking ruts. That’s right, even though I spend a significant part of the day either cooking or working on recipes, every now and then, I hit a complete roadblock in the kitchen… and the meal that bears the brunt of it all is breakfast! I’ll still manage to salvage the dinner or lunch rut by stepping out for a meal, but frankly, that option doesn’t exist for breakfast. I mean, who isn’t rushing in the morning? But a quick and healthy ‘to go’ option that isn’t loaded with sugar and unnecessary carbs is hard to come by in Mumbai. Leisurely breakfasts and brunches are a whole different story though, and I’m happy to indulge in those over the weekend, but on a Wednesday morning, I want it to be comforting (mid-week blues, we all have them) and come together really quickly! I’m pretty low maintenance, right? Not demanding at all!
Since stepping out on a weekday isn’t really an option, I rely on little tricks to keep the sparks alive in our relationship… that’s ‘breakfast’ and me guys, not you and me! Although, I do keep the chemistry going here with my shenanigans in the kitchen, right? Now to you, Egg in a Hole, Golfer’s Egg, Egg in the Basket or whatever other name you might have for it, might not be anything new, but spare a thought for me who only discovered this recipe as recently as February! But this slightly different way of serving up good old egg and bread really has made a difference to the breakfast fatigue I had been experiencing. It’s just a slightly different way of serving things up, and if you scour through the internet, you’ll find a zillion ways of making this recipe, but this is my version. Honestly, it’s just egg and bread, let’s not have too many rules about this!
I don’t always have the luxury of buying uncut bread that I can slice to a thickness of about one inch, and I imagine that a lot of you don’t either, so I just use two slices of bread and grate some mozzarella to help with the binding. See what I did there? Totally came up with a legit reason to add a dash of indulgence to a weekday breakfast! If you’ve got a thicker slice of bread, you can skip the cheese.
A baker’s kitchen is always equipped with cookie cutters in various sizes, but when I don’t have one around, I just turn a glass upside-down to pierce out a hole that’s about 2 to 2.5-inches wide. Hold on to that sandwiched circle, but for now, we have some bread and egg business to take care of.
Get some oil in a pan, spread it around, and this is the key – le it heat up only for a few seconds before you add the 2 slices of bread that have the hole cut out. You definitely don’t want the bread slices to land in a very hot pan, because the bottom of the bread and egg are going to cook together… that’s what’s going to give us a crisp slice of bread at the bottom!
Add a bit more oil in the cut out centre before cracking open the egg, if the oil has dried up. And once you’ve cracked the egg in the centre, you just wait for it to cook. Remember the sandwiched circle we had cut out? Just pop that in the pan to cook as well… toast it on both sides.
For me, a tomato cut into half and cooked until slightly blistered is the perfect accompaniment to this breakfast. The bread stays crispy at the bottom and soft on top, the cheese adds a melt-y gooey-ness and that runny yolk… it’s all making me consider turning this breakfast into dinner!
- If using 2 slices of bread, take 1 slice and grate some cheese over it
- Cover it with the other slice cut a hole in the centre using a cookie-cutter that’s at least 2-inches wide
- Pour the oil in a frying pan and spread it around to coat the pan
- Keep the flame on medium-low and place the sandwiched bread (see pictures in the post) which has the hole, in the frying pan
- Now crack the egg in the hole that’s been cut out in the centre let it cook as the bread crisps up from the bottom
- Once the egg firms up a bit, slide the bread around the pan so that it cooks in the oil that’s in the pan
- Place the sandwiched cut-out circles (with cheese between them) also in the pan let them toast on both sides
- Serve when the egg has cooked completely