When I was in high school, my sister and I hung out often with our friend Teresa. Teresa’s mom was going through a medical crisis and we were on our own for meals during the day. My parents both worked, so cooking was a skill I developed early. One of our favorite easy meals at that time was cooking an egg in toast. This dish has many names, but it all comes down to one thing for me: cooking the whites firm and keeping the yolk liquid. I love runny yolks, much to my husband’s disgust. He has a texture issue, and runny egg yolk is definitely among the gross-out foods for him. I can’t resist cutting into the egg and then using bits of toasted, buttery bread to sop up that golden goodness!
Easy Toad in the Hole
1 slice bread
1 egg
Butter
Salt, pepper, garlic powder, onion powder
Heat a small nonstick skillet to low-medium heat. Rub a stick of butter in pan until well-greased. Using a biscuit cutter, stamp out middle of bread to form a hole. Put bread in pan, toasting one side in butter. When golden brown, use a spatula to slide it out onto a plate while you re-grease the pan. Immediately put bread back in pan, un-toasted side down, crack egg and carefully slide it into the hole. Sprinkle the egg with salt, pepper, a bit of garlic and onion powders and allow it to cook. There’s really no need to move it around in the pan. To help whites firm up without overcooking the yolk, use a fork to carefully pierce the egg white. Don’t use the fork too close to the yolk or you’ll end up poking a hole in it and all that hard work to keep it runny will be lost. Once white is cooked through, remove to plate and dig in!
