My kitchen reno is now entering its fifty-third week. I’m starting to forget how an oven works. (Oh, who am I kidding? They were always mysterious boxes to me.)
While I was trying to figure out what to make this week using the utensils I have at my disposal (mainly a coffee maker and an iron), I remembered there was a family-sized electric griddle in the garage. I bought it for all those large family gatherings. Which, you know, I never have.
I blew the dust off and fired it up to make Egg-in-a-Hole. Once again, I have to wonder how many cakers failed English class. It’s not that we can’t spull. It’s just that we’re so bad with words. We seem to be a people hellbent on giving our food the most uninspiring names possible. Consider Make Do Squares. White Stuff. Bun Spread.
We can now add Egg-in-a-Hole to the Unfortunately Named Caker Recipe Hall of Fame. While it’s tasty and convenient (cakers love anything involving clever assembly tricks), would you want to try Egg-in-a-Hole if you saw it on a menu?
“Whose hole is it?” I’d want to ask the waiter. “And was the hole warshed before the egg went up there?”
1 slice bread, buttered (for each serving)
Cut a round hole in slice of bread. Butter one side and brown in frying pan. Turn over and drop raw egg into the hole. Add salt and pepper to taste. Cover and cook soft or firm, as desired.
Source: Madoc Centennial Cookbook, 1978