Life is sweet at the moment as I’ve been enjoying the beautiful island of Milos in the company of my man, mom and dad. One of my favorite moments of the day is sitting on the terrace in the morning and tucking into a simple breakfast of Greek yoghurt and honey. The view up here (as you know) is pretty spectacular and I never get tired of it.
Mom and dad buy fruit, veggies, eggs and cheese from a local farm down the road. The people are super nice but – as they don’t speak English and we don’t speak much Greek – communication can be a bit complicated. The lady laughs a lot when I don’t understand what she’s saying, which is all the time. I think an extended stay on the island would help me learn the language… a tantalizing prospect!
As I mentioned above, my man and I usually eat light for breakfast but a few days ago he decided to treat me to some eggs. We had picked some up at the local farm and he wanted to make something special with them. I suggested eggs in a hole. He looked at me like I was from Mars.
Never one to shy away from a challenge, my man accepted my explanations and set to work on breakfast. The result was quite simply the best egg in a hole I’ve ever had (sorry mom!). I think the combination of thick-sliced brown multi-grain bread with the fresh eggs is what took this meal over the top. That, and the fact that I got to sit coffee-in-hand while it was being made for me!
So here you go, the recipe for The Man’s deliciously rustic egg in a hole!
It will be one egg per toast so make sure you have enough if you are making breakfast for a group. If you happen to be making these on Milos (stranger things have happened…), I recommend going to Mouratos Bakery where we got our loaf – they have nice bread and a fabulous selection of Greek biscuits!
Start by warming a large pan (medium-high). Slice your loaf to get nice thick slices of bread (about 1.5 – 2 inches). Cut a hole in each slice and reserve the bread from the hole.
Tip: make the holes in a rectangular shape – you’ll be able to use the bread from the holes as soldiers for dunking!
Put a little butter or oil on the pan, add the bread slices as well as the soldiers. Let the bread toast a little then flip it over.
When both sides are a little toasted, crack an egg into each of the holes. If you are unsure of your egg-cracking skills, no one will make fun if you crack your egg in a dish, remove any eggshell bits and pour it into the hole. Crunchy eggs are not a thing.
At the same time, turn the soldiers over periodically so that they toast on all sides.
When you see that the whites of the egg are starting to cook through (ie. not just cooked on the bottom of the hole), flip the toasts. Do this gently in order to keep the yolks intact. This is the tricky bit.
Let cook for another 2 or 3 minutes, then remove from the pan. Serve with the soldiers. Season with salt and pepper.
Give the chef a big kiss and enjoy your eggs.