Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

An Egg Cooked in a Hole in a Slice of Bread


Doodad
 Share

Recommended Posts

Boy, is this ever a blast from my childhood.  My culinary challenged father would make us this breakfast about once a month (other than a random attempt at grilling it was his only effort toward cooking) and he called it a "One Eyed Egyptian Sandwich".  The fact that no one else has come up with this name vindicates my suspicion that he made up the name out of whole cloth. 

Well, unless we're related I don't think he made it up. My mom (born and raised in rural Montana) also called this a One Eyed Egyptian Sandwich. When I started reading this thread and didn't see anyone else mentioning that name, I assumed she'd made it up, but then turned to Google and found a recipe under that name here.

Thank you KD. My dad grew up in rural Western Colorado. I had a suspicion that there was a history to this name. Still make them to this day. I can cook virtually any cuisine but these are what my grown kids want on Sunday morning.

Even Samantha Brown would have hard time summoning a "wow" for this. Anthony Bourdain

Link to comment
Share on other sites

Boy, is this ever a blast from my childhood.  My culinary challenged father would make us this breakfast about once a month (other than a random attempt at grilling it was his only effort toward cooking) and he called it a "One Eyed Egyptian Sandwich".  The fact that no one else has come up with this name vindicates my suspicion that he made up the name out of whole cloth. 

Well, unless we're related I don't think he made it up. My mom (born and raised in rural Montana) also called this a One Eyed Egyptian Sandwich. When I started reading this thread and didn't see anyone else mentioning that name, I assumed she'd made it up, but then turned to Google and found a recipe under that name here.

Thank you KD. My dad grew up in rural Western Colorado. I had a suspicion that there was a history to this name. Still make them to this day. I can cook virtually any cuisine but these are what my grown kids want on Sunday morning.

Got a kick out of the twist mentioned on that blog you referenced wherein after one cuts the hole in the bread, one should hold it up in front of your face and wink through the hole four times. I can see how that would turn it into the "One-eyed Egyptian Sandwich."

I really like the winking thing.

Too bad my children are all grown and gone. They would have loved that.

But hey, I've always got my grandchildren.

Although I'm not Egyptian...

How does the "One-eyed Texan Sandwich" sound?

:wink:

Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Link to comment
Share on other sites

This came up the other day when I cooked breakfast for my wife.

I made the dish where you cut the center out of a slice of bread and fry the bread with an egg in the hole that was cut out at the same time.  My wife had never seen or heard of this.  She grew up in SC and OH.

My Mom, who grew up in the South, never really made this, but I saw it in the mess halls as an army brat kid called Sunrise Breakfast since it was always sunny side up eggs.

Do you know this dish?  What did you call it and where did you grow up?

=================

I grew up in the Indianapolis area. But this dish is called "hobo eggs" and stems from the 1930s in the South.

Regards,

Richard Bash

Regards,

Richard Bash

Link to comment
Share on other sites

I grew up in South Africa where my Mom used to make several variations on a theme for us 4 kids for breakfast. We called them OX-EYE EGGS.

Ver1.0 Cut hole with scone cutter (crinckle cut circular thing), fry in a pan in oil until bread is crispy, flip and drop an egg into the hole, always served runny & soft YUM YUM

Ver 2.0 Cut hole as above but soak bread in beaten egg mixture a la French Toast, cook on one side then flip & drop an egg into the hole...French Ox Eyes

Ver 3.0 Using a THICK slice of bread cut a flat pocket and push a slice of cheese into this pocket so you now have a layer of bread, then cheese, then bread. Now cut the hole, fry in lots of butter till lightly browned, flip, drop the egg in and cook till egg starts to set then pop under the salamander or grill and finish there.

Ver 4.0 Same as above but put a slice of ham in the pocket with a good lashing of Coleman's English Mustard. Optional finish: good dollop of Bernaise or Hollandaise Sauce on top for good measure. This one we called the The Piggy Bulls Eye.

JBTW another great breakfast dish from kids days was in a greased muffin pan, line the holes with bacon and drop an egg into each one and pop into a 200 deg C oven till the eggs have set to your likening....nearly as good as skotch eggs??!!

The fat & happy Chef from Clarens, Eastern Free State, South Africa.

I've never had a bad day in the kitchen, but I've had some bad kitchens in my day!

Link to comment
Share on other sites

I grew up in South Africa where my Mom used to make several variations on a theme for us 4 kids for breakfast. We called them OX-EYE EGGS.

Ver1.0 Cut hole with scone cutter (crinckle cut circular thing), fry in a pan in oil until bread is crispy, flip and drop an egg into the hole, always served runny & soft YUM YUM

Ver 2.0 Cut hole as above but soak bread in beaten egg mixture a la French Toast, cook on one side then flip & drop an egg into the hole...French Ox Eyes

Ver 3.0 Using a THICK slice of bread cut a flat pocket and push a slice of cheese into this pocket so you now have a layer of bread, then cheese, then bread. Now cut the hole, fry in lots of butter till lightly browned, flip, drop the egg in and cook till egg starts to set then pop under the salamander or grill and finish there.

Ver 4.0 Same as above but put a slice of ham in the pocket with a good lashing of Coleman's English Mustard. Optional finish: good dollop of Bernaise or Hollandaise Sauce on top for good measure. This one we called the The Piggy Bulls Eye.

JBTW another great breakfast dish from kids days was in a greased muffin pan, line the holes with bacon and drop an egg into each one and pop into a 200 deg C oven till the eggs have set to your likening....nearly as good as skotch eggs??!!

Wow. A lot of really great variations. Were these typical, or was your mom just extraordinarily clever?

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Link to comment
Share on other sites

Ever the trendsetters we are here at eG, Martha Stewart has a recipe in this month's 'Living' for Egg-in-the-Hole Toasts with Ricotta. They're not online yet, but they look pretty yummy. I may make them this week.

"Life is a combination of magic and pasta." - Frederico Fellini

Link to comment
Share on other sites

Wow.  A lot of really great variations.  Were these typical, or was your mom just extraordinarily clever?

A very talented cook, never sent us to school with a boring lunch box nor cooked a dull meal for her family ever. You go Mum!!

The fat & happy Chef from Clarens, Eastern Free State, South Africa.

I've never had a bad day in the kitchen, but I've had some bad kitchens in my day!

Link to comment
Share on other sites

  • 3 weeks later...

We called them "gas house " eggs. I have no clue way. Awesome way to have eggs - it might explain the Zocor I'm on now!

**************************************************

Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"

--------------------

One summers evening drunk to hell, I sat there nearly lifeless…Warren

Link to comment
Share on other sites

As I mentioned in earlier posts on this thread, I too have always known them as "gas house eggs" and posted links to other sites that also called them by this name (including Saveur). Also see post # 81 in this topic, page 3.

A couple of sites notes that the name may originally have been "Gasthaus" - however, I also posted a story about the origin being in the "Gashouse district" in New York, razed to build Stuyvesant Town in the late '40s.

I don't think there was any one origin because how much intellect does it take to come up with this combination of bread and egg, which works quite well on a flat grill, in a skillet or ????.

The plain fact is that it is a tasty combo and fairly easy to prepare.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

ok--recap time. i hope i didn't miss any.

toad in the hole

pig in a blanket

egg(s) in a nest

egg(s)or (y) in the hole

egg in a basket

bunny in a hole

rocky mountain toast

a piece of bread with an egg in the middle

hobo eggs

nest eggs

bird in a nest

bulls eye (or bulls eye eggs)

egg in toast

texas toast

spit in the eye

huevo en pan

huevos al nido

gas house eggs (or gasthaus)

egg in a hat

one eyed sailor

eggs in a (picture) frame (or frame eggs)

eggy cheese

egg with a hole in the middle

window eggs

pond eggs

devil's sandwich

snake eyes

camp eggs

firehouse egg

one eyed jacks

cowboy toast (or cowboy egg)

popeye

submarine egg

frog in a log

guy kibbee egg

hen in a nest (hen's nest)(birdie in a nest)

moon egg

one eyed monster breakfast

egg with hat and coat

okie french toast

belly button egg

one eyed egyptian sandwich

hollywood eggs

spit in the ocean

goldmine sandwich

vulcanized eggs

salmonella surprise

sesame egg

angels on horseback

american fried eggs

mary jane eggs

ox eye eggs

toad in the hole had the most references, with one eyed jacks, eggs in the hole and egg in a basket tying for second. i'm hungry now...

"Laughter is brightest where food is best."

www.chezcherie.com

Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook

Link to comment
Share on other sites

You are a good person, chezcherie. :smile:

I don't know if I can count the number of times I've made this for my kid's breakfast (with a seasonally appropriate cookie cutter, a maple leaf, pumpkin, etc.) since this thread has been posted.

Now, her favourite bread is a rye-dark pumpernickle swirl that I try to get a yin-yang pattern in, and as you know, the yin yang pattern often has little circles within it, which I cut with a small bisquit cutter.

So to your list, in the southern tier of NY, you can add, yin yang eggs.

“Don't kid yourself, Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!”
Link to comment
Share on other sites

You can add mine that started the question: Sunrise Breakfast. I have never heard that again and who knows if the mess sergeant was just making it up because he did not like toad in the hole or whatever the soldier called it that showed it to him.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By jimb0
      i had a whole post typed up, but alas, it's been lost.
       
      i searched the forums but didn't find a thread dedicated to fried breads, thus.
       
      yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
       
      i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter. 
       
      fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
       
      anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      salsa:
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!
       
       
       


    • By nonkeyman
      How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
    • By andiesenji
      ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES
      Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep!
      The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy!
      MAKES ABOUT 1 QUART.
      FOR THE PICKLES:
      4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and
      4 to 5 inches long)
      1/2 to 3/4 of one, medium size onion.
      1/2 red bell pepper.
      1/4 cup, pickling salt (coarse kosher salt)
      2 quarts, cracked ice
      water to cover
      2 tablespoons, mustard seed.
      1 heaping teaspoon, celery seed
      FOR THE SYRUP:
      1 1/2 cups, vinegar
      *NOTE: Use cider or distilled white vinegar, do not use wine vinegar.
      1 1/2 cups, sugar
      2 heaping teaspoons, pickling spice mix.
      PREPARE THE PICKLES:
      Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid.
      *Set aside for 4 hours.
      PREPARE THE SYRUP:
      Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well)
      Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices.
      ASSEMBLE THE PICKLES:
      Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed.
      *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside.
      Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees.
      Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint
      jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight.
      The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored)
      After 2 weeks open the jar and taste. The pickles should be ready to eat.
      Pickles will keep in the refrigerator for 3 to 4 months.
      ( RG2154 )
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...