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Butze

[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

Moni's Twist on Egg-in-a-Hole Toast

Moni's Twist on Egg-in-a-Hole Toast

When I returned home for the first time after leaving for college, I had my two close friends in tow. As an only child, my parents always want to know everything about my life, so they were probably more excited than me for the next few days.

When I woke up my first morning home, my mom offered to make breakfast for my friends and me. I declined, opting for my usual oatmeal, but both of my friends accepted. Both are vegetarians, so my mom said she would make them her classic egg breakfast.

Now, to my knowledge, my mom didn’t have a “classic egg breakfast.” I rolled my eyes, assuming my mom was just trying to impress them. It was like we had swapped roles and she was the new college student trying to make friends.

But, to my surprise, the dish she placed in front of them looked practiced. I thought at first it was the classic, Egg in a Hole, also called Sunshine Toast. There were two slices of rustic sourdough toast with a little hole cut out. In this hole sat an over easy egg. But when I looked closer, I saw little flecks of green all over the bread and eggs. 

“Herbs d’Provence,” my mom explained. I looked at the bottle of herbs, a mixture I had never heard of before, and saw it was a blend of rosemary, thyme, savory, oregano, lavender, and a few other spices. I wasn’t convinced.

I sat watching as they broke the yolk with the toast, how the bright yellow ran across the plate and covered the crisped bread. They gulped both slices down in a matter of seconds. I stirred my oatmeal, gave it the side eye.

“Moni,” my one friend started. “Could I have another slice?” My mom smirked in my direction as my other friend echoed the request.

I was quite stubborn with my mom’s recipe after this. In the spring, I brought home my friends again, and I honestly think they were more excited for my mom’s toast than spending time with me. Every morning, she placed a stack of the dish on the table, and it was gone in under five minutes. I had yet to try it.

The following summer, I decided it was time. Simply put, it was delicious. The herb blend added a salty, yet a bit sweet taste to the dish, which is why it is typically used when grilling meat and fish, or roasting chicken. Toasting the bread in the herbs and olive oil on the stove made it crispy and infused with flavor. 

Another great thing about this dish is how inexpensive it is! Eggs and toast? What could be cheaper! A great dish for a college student's budget. 

Since I first had it, I’ve added to and rearranged my mom’s dish, even though I always enjoy the classic. I’ve played with sweet potatoes, veggies, whole wheat toast…. Mix and match and create your own! If you have any ideas or try any innovative takes, please comment below. 

MONI’S CLASSIC EGG BREAKFAST

INGREDIENTS

  • Olive oil
  • 1 Slice Sourdough bread
    • My mom usually buys Beckman’s Nine Grain in a rounded shape
    • You can also use whole wheat or multigrain toast for more nutrients (always look for unbleached in the ingredients, and opt for something that isn't enriched). I personally like this version, but Moni always claims is not as good as her original. I just think she’s jealous.
  • 1 Egg
  • Herbs D’Provence
  • Coarse Sea Salt
  • Freshly Ground Pepper

DIRECTIONS

Heat a bit of olive oil in a pan on the stove. Cut out a circle, a bit bigger than a yolk, in the bread, with either a knife or cookie cutter.

On both the removed circle and the slice, brush on both sides a light coat of olive oil. Next, lightly sprinkle the herbs on both sides.

Place both pieces of bread in the pan and let it get crispy before flipping over. As soon as you flip the bread, crack the egg into the hole and sprinkle on salt and pepper.

As soon as the egg is partially cooked (you can cook to your liking, but over easy allows for that delicious yolk!), flip bread once more to briefly cook the other side.

Remove bread and egg combo from stove and serve immediately.

 

SWEET POTATO, KALE SPIN

I always try to sneak veggies into every meal and if I think I’ll be eating a heavier lunch or dinner, I’ll opt for a complex carb like sweet potatoes.

INGREDIENTS

  • Olive oil
  • 1/2 white sweet potato
  • 1 Egg
  • Kale, removed from stems (can also use spinach)
  • Herbs D’Provence
  • Parmesan Cheese
  • Coarse Sea Salt
  • Freshly Ground Pepper

INSTRUCTIONS

Scrub sweet potato and puncture three shallow holes into the surface. Either roast in oven at 400 degrees F for 30 minutes, or place in microwave for 6 minutes.

Heat a bit of olive oil in a pan on the stove. Crack egg into pan, sprinkling lightly with herbs and salt/pepper. Flip before it cooks through, so it remains over easy.

On the other side of the pan while the egg’s second side is cooking, add kale. Sprinkle with salt and pepper. Cook kale until soft, but not wilted.

Remove potato and sprinkle lightly with parmesan, salt, and pepper. 

An optional step is to sprinkle some herbs on the potato as well and place it in the pan face down for a minute or two. 

Place egg and kale on top of potato and serve immediately. 

My Greatest Love, Oatmeal

My Greatest Love, Oatmeal