Serious Eats: Recipes
Dinner Tonight: Egg in a Hole with 'Shrooms
Egg in a Hole—where you take a slice of bread, cut out the middle, replace it with an egg, and fry the whole thing up in butter—was the first thing I ever learned to cook. In 7th grade, my good friend at the time showed me how to choose a good skillet (non-stick), use an upside-down glass to remove the bread's center, and, the most important part, to never fear too much butter. The advice has since served me well: When it comes to eggs and toast, butter is a cook's best friend.
So it was with serious nostalgia that I came across this Mark Bittman recipe called Egg in a Hole with 'Shrooms from his slim volume of super-fast recipes Kitchen Express. Coincidentally, "more butter is better" was his solid advice, which I took. The recipe is updated by the addition of some sauteéed mushrooms, which rounds this out into something more like dinner, albeit a light one. My favorite part was still dipping the extra bread round in the egg's soft yolk.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.