Saturday, December 11, 2010

Toad in a Hole for Breakfast

The traditional English dish of Toad in a Hole is sausage cooked in Yorkshire pudding. My breakfast take on this classic is to cook a egg inside a cut out slice of bread, you get your egg and toast all done in the same pan. Always the key to any simple dish is the quality of its ingredients. To start I used a thick hand cut slice of Pain Au Levain from the famous Acme Bread Company in San Francisco. I used a three inch ring mold to cut out a circle from the center of the bread; a small glass works just as well if you don't have ring molds. This slice of bread goes into a hot nonstick pan with a dash of butter, and next a fresh organic egg is carefully broken and poured into the hole with a sprinkle of kosher salt and pepper. Let it cook a few minutes on each side to brown the bread and cook the egg, a slightly under cooked egg yolk will ooze out when cut which is perfect for the crusty toast to soak up.

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