Visiting my older grandchildren, my oldest grandson wanted to make breakfast. He learned a new recipe from his other grandmother. He said he was going to make an Egyptian Eye. This Grandmother never heard of such a thing. It was delicious. Soon after, The New York Times, had a recipe for egg in a hole. The New York Times now was publishing a grandmother’s recipe described as “a classic, simple meal, whether it’s made on an outdoor stove or at home in a cast-iron skillet.” I guess classic and grandma go together.
As the author of the recipe, Martha Rose Shulman, says,
“Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.”
Egg in A Hole or Egyptian Eye Recipe
INGREDIENTS 1 ¾-inch-thick slice country bread, whole wheat or white 1 large egg 1 tablespoon unsalted butter Salt and pepper
PREPARATION
Use a 2-inch cookie cutter to cut a hole in the middle of bread. Reserve the removed portion to toast, if desired. Break egg into a teacup.
Heat a heavy cast-iron skillet over medium-high heat, or over a medium-hot grill, for about 2 minutes. Add butter. When butter stops foaming, place bread in pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip egg into hole.
Sprinkle salt and pepper over egg and cook 3 minutes. Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve.
Of course, you can cook the egg longer as desired.
Somewhere on the internet, the name Egyptian Eye for the dish was explained. “Ancient Egyptian legend explains the white-and-yolk composition of an egg as the merging of the moon and the sun. And indeed, the egg truly shines when the moon meets the sun — in the morning, for breakfast.” It is also called the “Popeye egg,” but I doubt that our grandchildren know about Popeye!
This Grandma even saw recipes for it with different cookie cutters, such as a heart shape for Valentine’s Day.
What I could not find was dipping the bread into egg and milk as if making french toast first. I must try that with the grandchildren next. However, whatever we may call it, this is a great first meal for a grandchild to learn to make and especially to serve to grandma with
Joy,
Mema
Comments