Today, I went to Chelsea Market (my new favorite hangout) to pick up some skate for dinner. While I was there, I was tempted to stop by Milk Bar to have some ice cream and an egg in the hole, but I remembered Milk Bar only serves their egg dishes for breakfast during the weekdays (they’re served all day on the weekends, if you’re interested). Instead of waiting until the weekend, I decided to buy the ingredients to make the dish myself. I asked the guys at the counter of Milk Bar if they knew where they got their bacon and cheese, but they told me their meat and cheese came from a store in Brooklyn that only sells wholesale.
Since I wasn’t getting very far on my egg in the hole adventure, I decided to pick up a loaf of whole wheat bread from Amy’s (they were sold out of rye bread!!) and improvise. On my way out, Adam Roberts, the host of The FN dish (and author of The Amateur Gourmet), stopped me in the street to chat with Robin Miller, host of Quick Fix Meals with Robin Miller. We started talking about making eggs in the hole and Robin gave me some tips (I’ve never made one before, but it seemed like an easy task). After chatting with Robin and Adam, I stopped by Murray’s cheeses for some cheese and bacon (Grafton cheddar and applewood bacon). Here are all of the ingredients:
Any type of bread will do, but I really like the taste of rye with this dish. Since rye wasn’t available, the next option for me was whole wheat (just as tasty and it has more of a bite than white bread). I originally bought some turkey bacon, but when I was at Murray’s, I saw Niman Ranch applewood bacon without nitrates or nitrites, so I picked it up as a special treat (at $10 for 9 slices, it’s expensive!). You can use turkey bacon (or regular bacon) if you can’t find applewood. Grafton cheddar is aged for a year and I think it’s sharper than other cheddars. If you can’t find Grafton, try using a sharp cheddar instead. You’ll also need eggs (organic are the best but any egg will do) and butter.
After you assemble all of your materials, slice a piece of bread (about 3/4 inch thick) and use a cup to cut a hole in the center of the slice. Robin Miller uses a biscuit cutter to make the hole, but I have no biscuit cutter and have no intention of buying one anytime soon. You can use a cookie cutter to make cool designs if you have them. After I made the hole in the bread, I toasted it and spread butter on both sides.
Bacon on the skillet – I don’t use extra butter or oil because there’s so much fat already (but you’re welcome to do so if you’d like).
Place the bacon on paper towels to get rid of excess oil. There should be a little puddle of oil in the pan – don’t pour that down the kitchen sink!! Put it in a container and throw it out in the garbage (otherwise the fat will congeal and it’ll be a huge mess). It’s okay to let the bacon cool because we’ll be putting it on the egg in the hole and throwing it in the oven.
Crack the egg and place it in the pan with the bread. There might be some leakage of the egg white, but it’s okay!!
I like a runny yolk so I didn’t flip over the toast, but if you have children, it’s a good idea to cook the egg all the way through. After the egg is cooked for about 2 minutes (you’ll notice that the egg white is cooked through on the bottom), put a piece of cheddar on top and add the bacon as well.
Throw the skillet into the oven (I set it on broil). I let it go in for about 3 minutes, but it depends on your oven (just watch to make sure the cheese melts).
Out of the oven!
Gooey egg yolk!
If I were to make it again (and I will be making it again in the morning), I’d make sure cheese covered all of the bread (healthy, I know). Also, I’d add another piece of bacon.
I hope you enjoyed my egg in the hole tutorial – I’m going to try taping some of them for a youtube/vimeo show soon and I’ll post them here once I finish. Let me know if you try making eggs in the hole and whether or not it was a success!