egg in toast (as I like to call it)
Egg in toast is what we used to call it when dad would make it for us. Even though it’s made up of very simple and quite common ingredients, putting the egg IN the toast made it spectacular to us. It was a fairly normal occurrence for my dad to make breakfast for dinner. It was certainly quick and cheap and no one ever complained about it, not once. The only item of contention during one of these breakfast for dinner episodes was when he would make this exact dish and we would all want more of the middle pieces that he had fried in salted butter. The crispy, browned circles of bread were the absolute best part. Not only were they absolutely delicious, they were perfect for mopping up the rest of the runny yolk, making sure our plates were spotless by the time we were done.
I have so many fond memories of my Dad’s cooking growing up. He is, in his own right, an excellent cook. His Massey Beans are famous (when the weather turns colder, I’ll be sure to make them for you), and he always had something new up his sleeve. Even without a lot of money, he made sure we had something delicious to eat. As I think back on these times, I’m so looking forward to passing along the same experiences to our future little one. The last three months have been very sparse around here, because well, there is in fact a little one in me, and growing a human has proved to be a lot of work! Food hasn’t been particularly appetizing and anything green has been a bit of a no-no, so around here it’s been a whole lot of toast and milk and crackers. Although, now that I’m on to the second trimester, I’ve heard I’m supposed to start to feel better, so my hope is that you’ll hear from me a lot more often.
If you find yourself in a bind for dinner, or in a place where kale is the enemy, this dish is the ultimate friend. It’s super easy, comforting and tastes as good as anything I can remember. I imagine even guests would like it for brunch or otherwise, served with some salty bacon and a freshly squeezed glass of oj.
This post is part of a series cooked from The Breakfast Book by Marion Cunningham. Aimee, Sammy, Claudie, Emily and Natasha have posted their picks from the eggs chapter so be sure to pay them a visit.
egg in toast (or knothole eggs)
from The Breakfast Book by Marion Cunningham
- 2 slices of sandwich bread
- 2 tablespoons butter
- 2 eggs
- salt and pepper
Add the butter to a medium hot skillet. With a drinking glass, cut out a hole from the center of each slice of bread. Place the bread in the pan to toast for about a minute. Flip the toast over and crack an egg into the center of each piece of toast. Let the egg cook for about one minute then reduce the heat to medium and cover the pan. Allow to cook until the whites are set, about three more minutes. Sprinkle with salt and pepper. Add the center pieces of toast to the pan (add more butter if necessary) and cook until browned, about two minutes per side.