James Cagney Eggs

This is really such a simple dish, and lives in many places.  Also known as Egg in the Hole, Egg with a Hat or Gashouse Egg, this is a simple and filling dish that pleases people on many levels.  Essentially it is fried egg toast . . .  the unsophisticated sister of French toast . . .  or the country cousin to that old city mouse.

As simple as it is however, it is also capable of bringing delight to those who sit down to enjoy its pleasures.  I like to dress it up a bit . . . sophisticate it a little . . .  with a few additions.

Perhaps that is what makes this the “gangster” cousin of Egg in a Hole.  It is just a simple addition of some garlic powder and some hot chili flakes . . . 

But it works beautifully.  You get a nice slice of fried bread, with a tasty runny egg fried into the middle of it and that toasty little round of fried bread that you can slip on top like a hat.

No wonder children love it so much  . . . and with these simple additions grown ups can fall in love with it all over again.  Of course . . .

 That buttery crisp bread . . . the slight whiff and taste of the garlic.  You could use real garlic, but I find that the powdered garlic works just fine and you don’t have to worry about it burning.  Burnt garlic has a bitter quality that is not very nice . . . the hardest part is timing the cooking of it so that the egg stays runny.  Yum!

Butter your slice of bread on both sides.  Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later.  Heat a non-stick skillet over medium-high heat.  Lay the slice of bread in the centre and add a tiny knob of butter into the centre.  Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.  Sprinkle lightly with salt, pepper, garlic powder and chili.  Flip over carefuly when the egg has begun to set and the bread has turned goldenbrown.  Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili. Continue to cook until golden on the other side, taking care not to over cook the egg.  You want it to still be runny.  It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side. Serve the egg toast accompanied with the toasted bread cut out.

 Comfort food can’t get any simpler or tastier than this!  It makes a lovely hearty breakfast, or you can make it into a lovely simple supper by adding a few rashers of bacon and a salad on the side.  I can’t think of anyone who would turn their nose up at this.  Simply multiply the quantities to serve more.  You only need one slice of bread and one egg per person.  Fresh eggs are the best.  Bon Appetit!

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The English Kitchen
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