Saturday, October 4, 2014

Egg in a (Sourdough) Basket

Egg in a Basket 

Egg in a Basket. I first saw this breakfast item way back in 1987--the year I graduated from high school--in the movie Moonstruck, starring Cher and Nicolas Cage. Crazy that I remember it. It fascinated me, though, that one would fry an egg within a hole in a piece of bread. I probably tried it shortly after that, and have been making this dish on and off since. Recently I've had it at Cracker Barrel, and when the Pioneer Woman made her version the other day with gobs of butter, I thought I'd better make myself one soon. So I did, with my favorite bread: San Francisco sourdough. Mmmmm. Eggs and sourdough are one of my favorite combinations.
It's a pretty simple thing to make, and for me, it makes fried eggs more enjoyable because when I usually fry eggs, the edges end up tough and crisp--not something I like in an egg. Done this way, some of the white soaks into the bread and cooks to a tender perfection inside. The yolk is always perfectly done, which for me is done around the edges and liquid throughout the rest. Mmmm. Then the toasty sourdough soaks up the yolk and each bite is a perfect pleasure. I suppose if you don't like liquid yolks, you can cook this a little longer. The times I'll give below are approximate, and I generally go more on look and puffiness than time on this one.

Egg in a (Sourdough) Basket

  • 1 large slice of sourdough bread
  • 1 tablespoon butter, softened
  • 1 large egg
  • salt and pepper, to taste
Heat a non-stick frying pan/skillet over medium-ish heat. Butter one side of the bread with most of the butter. Using a large biscuit cutter (about 2 3/4 inches), cut a circle out of the center of the buttered bread. Place bread and cut circle into the preheated pan, butter side down. Spread the remainder of the tablespoon of butter on the unbuttered side of the bread. 
Crack the egg into the hole and cover the pan with a domed lid. 
After about 1-2 minutes, lift the lid. When the white is set and clouded, carefully turn the bread/egg over with a spatula. Turn the bread circle over at this time as well.
Fry the egg another minute or so, or until the center looks puffed and edges of the egg circle seem set. 
Remove to a serving plate, sprinkle with salt and pepper and eat while it's hot.

Makes 1 serving

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