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.
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- 3 tablespoons butter
- 1 cup sliced or roughly chopped mushrooms
- 1/4 teaspoon thyme or oregano leaves (or a pinch of either dried)
- 2 slices bread, center removed
- 2 eggs
- Salt and pepper to taste
In a skillet large enough to hold both pieced of bread, heat half the butter over medium heat and add the mushrooms, herbs, and a pinch each of salt and pepper. Cook until the mushrooms release their liquid then begin to brown, then remove and set aside on a plate.
Add the remaining butter to the skillet and add the bread slices. Crack an egg into each and cook for a minute, until the eggs are set on the bottom, then carefully flip and cook for an additional minute until the whites completely set. Serve with the mushrooms.