Egg in the Hole

Last summer my cousin, Tyler, made me this awesome breakfast called Egg in the Hole. Sounds a little bizarre and possibly a little perverted if you have “that” kind of mind, but don’t worry, there is nothing dirty about this recipe. Basically, it is a piece of bread with a hole cut out of the center, filled with an egg served over easy. It seemed simple enough to make. I mean come on, if my 19-year-old male cousin can pull it off, I think I can handle it. With a little practice, it has turned out to be a huge success in the Grasso household. The Hubby requests them every weekend for breakfast. My favorite part about this recipe is using the extra cut out piece of bread to make a little piece of jam covered toast on the side. No need to be wasteful!

Ingredients

• Whole wheat bread (one piece per serving)
• Eggs (one per serving)
• Butter
• Salt & Pepper

Directions

Turn on the oven broiler.

Cut a hole out of your bread about 3 inches in diameter. (You can use the top of a small glass or a cookie cutter if you have one.) Lightly butter each side of the bread. and place in a heated skillet set to medium high. Brown one side and flip.

Crack egg inside the hole. (Be careful not to break the yolk.) Sprinkle a pinch of salt and a dash of pepper over the egg. Cook until bread is browned underneath and egg whites are almost cooked through.

Place in oven until reached desired doneness. I like my yolk a little gooey, almost solid, and the Hubby likes his yolk a little  more on the runny side. Everyone is different, but no matter how you make it, it turns out delowcious!

Notes: As I say with many of my projects and recipes, have fun with it. Use a heart-shaped cookie cutter if you are making them for someone you love, or even a pumpkin or christmas tree shape for special holidays. Get creative, the hole does not always have to be round!

Green Onion and Oil Devilled Eggs

I am not quite sure how I even cam across this recipe online, but I am glad that I did. I have always had one job when it comes to holidays at my house, and that is making the Devilled Eggs. I have no personal recipe… I just kinda go with what feels right. Plus my family is very basic. They are not up for fancy changes, so I keep it simple with mayo and a little mustard. However, since I have moved away from home, I think it is time to get a little creative with the typical Devilled Egg.

I got this recipe from momofukufor2.com. It seems to be a blog of a self-proclaimed noodle lover, who has cooked and ate everything in the Momofuku Cookbook. This got me wondering what Momofuku is… It appears Momofuku means lucky peach, and that it is an upscale asian restaurant group, that “try their best to serve delicious food.” Seems right up my alley.

Ingredients

• 4 hard-boiled eggs, peeled, chilled and cut in half
• ½ bunch of green onions, thinly sliced (about ¾ to 1 cup)
• 1 clove of garlic, minced
• 1 small shallot, minced
• 1 small knob of ginger, minced
• 2 tablespoons canola oil
• 2 teaspoons sesame oil
• salt and pepper to taste
• sriracha (optional)

Directions

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.

Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste. If you need more green onion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!

Notes: This recipe will make much more green onion oil than you’ll need for the eggs, but I’m sure you won’t find it hard to come up with ways to eat it. Looking for a more basic Devilled Egg? No problem… Check it out!