I was having an argument with my friends the other day regarding what the proper name for this dish was. I called it “eggs-in-a-basket,” someone else called it “egg-in-the-hole” and another person called it “eggs-in-a-hat.” There doesn’t seem to be any other dish that is as challenging to talk about as this one; whenever you bring it up people are going to be wondering what the hell you’ve been smoking, to be calling it such a strange name. For simplicity’s sake, I’ve decided to start calling it “toastily eggcellent.” That just about covers all the bases.
- 1 slice of bread
- 1 egg
Do I even need to write directions? It’s pretty straightforward. Aw hell, why not?
Using a glass or something similarly cylindrical, cut out a circle in the slice of bread. (You can totally use the leftover bread circle to sop up the egg yolk if you’re into that shit.) Put a little bit of butter in a skillet over medium heat until it gets bubbly. Throw the bread onto the skillet, let it sit for about 30 seconds and crack the egg into the hole. Let it chill for a bit, at least until the bottom of the egg is cooked firm. Flip it over and cook it to your liking.