An egg fried in the center of a piece of bread—a simple concoction that raises the union of my two favorite breakfast foods, eggs and toast, to a whole new level. I’ve heard this combo referred to as Popeye, toad-in-the-hole, and the more literal eggs-in-toast.
Wikipedia gives even more: moon-egg, Kibbee Egg, hen-on-the-nest, cowboy-egg, and one-eyed-jack.
I can’t say enough good about my cast iron skillet. It makes the best omelet, frittata, or eggs I’ve ever tasted. French toast is perfect flipped on the shiny, hot surface. Eggs just do so well on cast iron.
We gave up our aluminum and ‘non-stick surface’ skillets after reading about transference of chemicals to our food. At the time, I was apprehensive. I had never cooked with cast iron, but I found not only does it save cleaning time, but it is healthier, and eggs and omelets practically slide out of the skillet when ready.
Don’t be disgusted, but we haven’t washed our cast iron with soap for over a year. There is no need unless you stop using it for a period of time and wish to store it. The photo below was taken after making French toast and removing it with a metal spatula. If there are a few fragments of cooked egg, I wipe them off with a paper towel and store the skillet in the oven. It is still very hot when I place it there to wait for the next use – probably the next day.
- 1 egg per each slice of bread (we use Ezekiel 4: 9 sprouted grain bread)
- coconut oil – does not smell or taste like coconut in this recipe; other oils are altered by high heat
- a hot cast iron skillet
- Simply take a slice of bread and use a round cookie cutter or the top of a juice glass to make a hole. Sometimes when I’m in a hurry, I just tear out a round section. Save the cut-out to fry in the skillet and dip in the soft yolk or in raw honey.
- While you are preparing the bread slices, melt 1-2 TBSP of coconut oil in your skillet and heat it to where an egg will fry, but not too hot. Coconut oil is the healthiest of the oils, and it tastes so much like butter when pan fried and salted.
- Crack a golden-yolked egg into the ‘basket’, let fry, and flip with a metal spatula until both sides are just right. If you like your yolk cooked, this is the time to break the yolk. The bread (and the hole you saved) will absorb the oil as the egg fries and become crispy and perfectly browned.
- Add a bit of sea salt and pepper, if desired.
- Serve with sliced fruit and a big glass of milk.
If you’ve ever had fried bread as a child, this will bring back those delightful memories.
Mmmmm…hot, crispy on the outside and soft on the inside, egg-in-a-blanket!
With a 14 or 16″ cast iron skillet you can make 2 or 3 egg-in-the-baskets at one time. This would be a great meal skill to teach to your younger children. Demonstrating and allowing him or her to help the first two or three times will allay any fears and you will be able to slowly work yourself out of a job!
It gets everyone in the groove to being productive early in the morning, and there can be much accomplished by noon.
Also, much is gained in a family at mealtime. It’s the best time to communicate, plan ahead, relieve stress, build camaraderie, and laugh together. It is one of the major things to which I can attribute our family closeness.
Studies show that the more often families eat together, the less likely kids are to smoke, drink, do drugs, get depressed, develop eating disorders and consider suicide, and the more likely they are to do well in school, delay having sex, eat their vegetables, learn big words and know which fork to use.
Have you heard of egg-in-a-basket before? What do you call an egg fried in the hole of a slice of bread?
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“Let them thank the Lord for his steadfast love,
for his wondrous works to the children of man!” ~Psalm 107: 15
Thanks for reading!