Unholy Eggs is my somewhat whimsical name for the traditional egg in a hole, without the hole, so to speak.
Unholy Eggs
by Sue Lau | Palatable Pastime
This is a version of egg in the hole, where normally a hole is cut into a piece of bread, an egg slipped into it in the skillet as if it were in an egg ring, and it is turned to cook over easy as it gets done. And I have to tell you, I like my eggs soft (albeit with a set white, but definitely runny yolk!) and in the pictures I have seen for this, it describes the egg being turned over to cook the other side but when I look at the photo, it is cooked and still sunny side up. Never having been turned at all.
Neat trick, eh?
I don’t want to give any examples as I don’t want to impugn anyone’s honesty.
But I can tell you, that if you see my photos here, I cooked it just the way I wrote the recipe. Maybe sometimes the picture doesn’t look that professional, but I would never resort to attaching stock photography to my recipes or post photos that belong to another recipe altogether. I mean, what exactly is the point in that?
I do run a recipe group for bloggers on Facebook where many people share links to their creations, and I never stop being amazed how many people try to pass off other photos as their own. And apparently they think nobody knows. Well. They do know.
But let’s get past that unpleasantness and on to something….palatable. 😀
For this recipe use an egg right out of the refrigerator for a nice soft egg. If you like the yolk more cooked, then allow the egg to warm up to room temperature.
The cooking temp needs to be low or your bread will be overdone.
And why no hole in the bread slice in this recipe? Well, what is the point, really, of cutting a hole in the bread if you don’t need it? Saves time to leave it in. The egg *is* going to be stuck to the bread, with the hole or without it. Try it and see.
And yes, my photo is kind of ordinary, but this is one of my ordinary quick, hungry right now kinds of breakfasts. So I guess it is perfect. 😉
Unholy Eggs
Ingredients:
- 1 large organic egg
- 1 slice whole wheat bread
- 1 tablespoon butter
Method:
- Heat butter in a small skillet and apply melted butter to both sides of bread slice. I just slap it in there on both sides, but you *could* apply the butter to the bread with a knife.
- Toast the bread in the skillet on one side like a grilled cheese.
- Reduce heat to low and turn bread slice over and top with raw egg.
- Cover skillet and cook on low for 5-6 minutes or until your egg is as set as you like it (people are very personal and opinionated about this and for good reason!)
- Check it around 4 minutes in case your skillet is a little hot, and then about every thirty seconds thereafter until it looks absolutely smashing!
From the kitchen of palatablepastime.com
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Made this for breakfast today…..consensus around the table is that they would rather just have regular fried eggs. Everyone cleaned their plates, leaving sections of toast that had egg white on it. Everyone also commented that they didn’t care for the consistency of the egg whites. I made extra pieces of toasts, and ended up going back to the skillet to fry some eggs. It was probably my stove, but It took about 12 to 20 minutes to get one egg to set once turned down to low. Loved this idea! Love poached and fried eggs! Thanks for sharing….made for For Your Consideration Game.
Not something I would recommend. Followed the directions carefully but the egg never cooked and I was left with a piece of toast topped with raw egg.
It does cook if the pan steam is not venting off. That’s the only thing I could figure happened. It does not cook as fast as a fried egg, but the heat still reaches it, just like when cooking many things.
I agree, I would be surprised if it cooked before the bottom of the toast was burnt. Try using a small (reader’s recipe edited out to save on bandwidth)
I guess you should be surprised. If the toast was burnt, why would I post it?
And I am no magician- if I can make it, others can as well. Why not give it a try before making a comment?
And not trying to be a smartass here, but if you want to post your own recipes, get your own blog or post your recipe to one of the many recipe sites online that accept submissions.
But I do thank you for stopping by.
Delicious egg