Table Talk with Chef Zachary Golper of Bien Cuit |
Answers Are In! ›
Classic Eggs Benedict
Baked Eggs in Stuffing Cups
Eggs in the Pocket
- 2 eggs
- 2 slices of bread
- butter or margarine
- Salt & pepper to taste
The first dish I ever learned to cook, first dish I ever cooked for a girl, and to this day, still my favorite way to make eggs in the morning.
a.k.a. Boy Scout eggs, Jewel of the Nile
- 1Put a skillet or frying pan over medium heat
- 2Butter only one side of each slice of bread.
- 3Using a cup, butter knife, or even your finger, poke a hole out of the center of each slice of bread. Eating the cut out portion of the uttered bread is optional.
- 4Put the slices of bread, buttered side down, into the pan. If you haven’t eaten the little pieces of bread you cut out, throw those in into the edges of the pan.
- 5Let the bread brown for a minute, then crack one egg into the center of each bread, so that the yolk falls into the hole you cut out of the bread. I sometimes use my finger to then spread the egg white evenly across the slice of bread, taking care not to pop the yolk.
- 6When the white just barely start to set, add a little butter on top, and some ground pepper, then flip both slices of bread.
- 7Cook for an additional minute or two, until the white sets to your preference.
- 8Remove bread from pan and place on a plate. Top each slice with the crisped circle of bread you cut out, to sop up egg yolk with.
- 9Viola! nom nom nom…..