Recipes

Egg-in-a-Hole

Egg-in-a-hole, toad-in-the-road, bird-in-a-basket… Whatever you call your egg in a hole in a bread, you know the dish and you know it’s darn good. Pick up a country loaf and some fresh eggs from the market and evoke some childhood memories this week. Try this recipe from the NY Times if you don’t know how it’s done.

Ingredients

  • 1 ¾-inch-thick slice of country bread, whole wheat or white
  • 1 large egg<
  • 1 tablespoon unsalted butter
  • Salt and pepper

Directions

Use a 2-inch cookie cutter to cut a hole in the middle of the 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 the pan and reduce heat to medium. Cook 3 minutes and flip over. Gently tip the egg into hole.

Sprinkle salt and pepper over the 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.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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