- Merrill
Some of the best mornings growing up were those when my sister and I awoke to the smell of egg sandwiches frying in butter. Although they go by many other names -- egg in the basket, egg-in-the-hole, bird's nest, to name a few -- in our house we called them "one-eyed sandwiches," and the technique originated with my grandfather; he was a total character, but other than making eggs, he didn't spend a whole lot of time in the kitchen.
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I'm biased, to be sure, but there are a few small details that I think really make Grandpa's egg sandwiches better than all the other versions out there. The first is the use of white bread. (Believe me, I love grainy, wheaty bread as much as the next person, but for these sandwiches, white bread is the way to go.) Grandpa always preferred Pepperidge Farm, which has a bit of sweetness to it.
Another key step is toasting the bread before you fry it. This ensures that it's nice and crisp, which makes a nice counterpart to the salty, soft-cooked egg. Last but not least, Grandpa never threw away the little rounds of toast but instead fried them along with the sandwiches, and these then became little lids for the "eyes" at the end. My sister and I always saved these for last, as a final crisp, buttery treat. I'm guessing that any small people who happen to be at your house for breakfast will do the same.
One-Eyed Sandwiches
Serves 2
- 2 slices white bread
- 2 tablespoons salted butter
- 2 large eggs, preferably free-range and/or organic
- Salt and freshly ground black pepper
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1. Lightly toast the bread and butter both sides with 1 tablespoon of the butter. Using a 1 1/2" round biscuit cutter (or a shot glass), cut a circle out of the middle of each slice of bread. Do not throw away the circles!
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2. In a medium, nonstick skillet, melt the remaining tablespoon of butter over medium heat. When it starts foaming, add the toast slices and the little toast rounds and cook for a minute or two on each side, until nice and golden. Push the little rounds to one side of the pan, and then gently crack an egg into the hole of each slice of toast. Cook for about 2 minutes, until the white has set around the sides of the sandwich, and then gently flip and cook the other side for another minute or so, until the whites are cooked through but the yolks are still nice and runny. Put each sandwich on a plate, top with the crispy little toast rounds, and serve immediately with salt and freshly ground black pepper.
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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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68 Comments
joy
November 4, 2010
i went to a sleepaway camp in the 1960's called "wellmet" on the ny/penn border near port jervis. we made this over a campfire and called it "rocky mountain toast". my children loved this special breakfast growing up, and other "wellmetites" that i run into also remember the rocky mountain toast as a fond memory of our sleepaway camp days. thanks for turning the community onto it!
lapierrefine
November 3, 2010
My uncle taught me how to make this always called them "toad-in-the-hole". This is still a comfort food for me along with a good strong cup of sweet black tea. The little cut out circle gets fried in the butter too, but never makes it to the table. And yes, we have always used Pepperidge Farm bread which also makes the best BLTs.
bluminflower
November 1, 2010
This is a favorite at my house too! I have heard so many names for it: 'egg in the O' 'frog in a bucket' 'framed egg' and i've heard one about sunshine:)
RaquelG
November 1, 2010
My husband calls these "Toad in the Hole" and my first experience with them was just this past September when he finally convinced me to go camping at Assateague Island in Maryland. Crispy, buttery, eggy goodness cooked over the fire in the same cast iron pan in which we had just fried the bacon... Not sure the experience would be the same at home, without the slight smokiness from the wood fire, and the background noise of waves and wild ponies while breakfasting, though!
fortyniner
November 1, 2010
Thanks RaquelG, your description conjures up wonderful pictures of of an amazing time camping at Assateague Island. There is definitely something about food cooked outdoors, it has such a different taste. Washed down with a great cup of tea or coffee - who needs expensive cafes, when you have the great outdoors!
In both UK and Oz, Toad in the Hole is a batter cooked in a high temp oven with sausages inlaid into the batter.
I have loved reading all the different names that people give the same dish.
In both UK and Oz, Toad in the Hole is a batter cooked in a high temp oven with sausages inlaid into the batter.
I have loved reading all the different names that people give the same dish.
Tara K.
November 1, 2010
I first made these at camp...where they called them "Gold Mines" with the yolk being the prized gold :)
Marla
November 1, 2010
So fun! We love Toads in the Hole for breakfast - but stuck on the sprouted grain bread!
gingermad
October 31, 2010
We call them "one-eyed jacks" at our house. My husband is stilled fooled by the little grilled rounds because he thinks they're sausage patties until he takes a bite!
sugar-n-spice
October 31, 2010
My husband's kitchen repertoire consists of 3 items and this is one of them. His family calls them hole-in-ones. Love them with cheese or strawberry jam.
annamakena
October 31, 2010
My kids call them "toady eggs" as "toad in the hole" is too much of a mouthful. Hugely popular at our house.
slanoue
October 31, 2010
"Popeyes!" I learned to make them when sleeping over a friend's house. Her mom used the lid of the pepper shaker to cut the whole in the center of the bread and ensure a perfect circle. I like to grill one side of the bread right in the butter on the griddle, add a bit more butter, flip add egg and cook before flipping once more. Makes bread extra crispy and egg really fries on top. A classic in our house!
FeastontheCheap
October 31, 2010
We called this an Egg in a Hat and it was a staple at birthday breakfasts. Love 'em
fortyniner
October 31, 2010
This is a favorite done on the bbq here in Oz. Bread is not toasted first, just cooked one side on the bbq, turned and then egg cracked into the hole. And of course the cut out circle is cooked on the bbq too for the ultimate dipping tool. These are especially popular with campers as they are such an easy, tasty snack for any time of the day.
Fred G.
October 31, 2010
My friends in Englandf generally called this "toad in the hole," though the children of a friend in Camberwell simply called it "eggy bread," which is a good, straightforward name.
chernado
October 31, 2010
We called them "camp eggs" since we usually made them when we camped. Fry bacon in grandpa's cast iron skillet over the camp fire. Then eat bacon, while tossing in the bread and cracking the egg in it. Cook till hard, my mom and I can't stand runny eggs. When I make them today, I make Burre Noisette in the pan then toss in the bread and crack the egg.
Janet T.
October 31, 2010
Egyptian Eyeballs--his family's name for them--are my husband's specialty. They truly are a simple pleasure, and the reason I keep a loaf of Pepperidge Farm sandwich bread in the freezer. He favors a particular pink Depression-glass cordial glass to cut the hole just the right size for the egg.
Luigi
October 31, 2010
We call them cowboy eggs, sprinkle a little parmesan on the egg before your turn them...Get little taste.
sarahmina
October 31, 2010
Another vote for "Rocky Mountain Eggs" or just "Rocky Mountains." Delicious with a bit of maple syrup!
donnaweaves
October 31, 2010
They were Moon over Miami at my house - and are still a favorite breakfast of mine. Good with any bread, but best with a nice white that toasts up well. Never tried toasting the bread first - but I still save the "moon" to eat last!
lechef
October 31, 2010
We always called this a "one eyed egyptian". I wrote about it a while back on my blog:
http://www.lechefsblog.com/2010/01/16/one-eyed-egyptians-a-k-a-eggie-in-a-basket/
http://www.lechefsblog.com/2010/01/16/one-eyed-egyptians-a-k-a-eggie-in-a-basket/
zoumonkie
March 30, 2013
You're right! That's what they are and have always been. One Eyed Egyptian sandwiches historically is the correct name for this samitch.
justbe
October 31, 2010
I never had this sandwich growing up. But just recently a friend made me one and called it "frog in the pond"
emadethis
October 29, 2010
You're the only one I've ever seen refer to these as eyes besides my own family. In my Dad's very limited repertoire, these were one-eyed pirates. There was always alot of me and my brother running about the kitchen with our eye patches of crunchy buttery bread, and woe be to the one who tried to steal the best part of the whole dish. Dad never toasted the bread as me and my brother have always preferred to have the yolks cooked until they are just set.
rubycarol
October 28, 2010
MAKACE1: I have no idea where "Gas House Eggs" came from. That was your grandmother's name for them and since she taught me how to make them, I certainly wasn't going to argue about the name. As a teenager, I looked through my mother's cookbook and saw a recipe for it under "Bird in a Nest". After I married your dad, your grandmother made these and since then have become a big hit with about everyone. Think I'll make some this weekend.:) Of course, we'll have more than one, with coffee, juice and bacon.
anyone
October 28, 2010
I had an uncle that after coming to the states from Italy and passing through NYC in the early 1930's he remained on the east coast somewhere within commuting distance to NYC. He owned a gas station and got the bright idea that he would start selling breakfast sandwiches to the morning commuters that were filling up. When I heard the name " gas house" sandwiches it made me wonder if that's how they got thier name. Apparently this was a popular thing to do and was quit lucritive at the time (before Mcwhatevers started popping up).
Makace1
October 28, 2010
Ok. My mother and grandmother for some reason called them "Gas Houses". Don't ask me where that came from!:) All I know is that my mother makes the best and everytime I go to visit her, I have to have my Gas Houses and she has to make them. If I don't have my comfort home cooking Gas Houses from mom, made with lots of love, it's not a good visit.
North C.
October 28, 2010
"Egg in the Nest" was what Dad called this fare. Curiously, we only had in on the infrequent occasions when he cooked breakfast. It was not part of mom's repertoire. Unfortunately, not much was. (But that's a long story.)
anyone
October 28, 2010
My grandfather used to make these as well (Funny). Except he did a two egg sandwich and arranged the eggs so that when cut in two it went right down the middle of the two yolks and the goal was to let a little end up on the plate so you could (sop) it up with the sandwich as you were eating it. Ah, Sundays at my grandparents were wonderful times. Thanks for posting Merril. Oh, and we called them runny egg sandwiches! I know, not too appetizing of a name.
Sherri M.
October 27, 2010
My mother called this "egg a la hollywood"...no idea why. My mother-in-law called this "Miss Frances eggs," which has something to do with the TV show Romper Room but I don't know wny...in any case it's always been a favorite with my kids.
amorfood
October 26, 2010
This just might be my Saturday afternoon lunch this weekend. I love fried egg sandwiches but have never made them this way.
Merrill S.
October 26, 2010
Thanks, everyone, for sharing your own wonderful names and techniques for this great standby!
vrunka
October 26, 2010
I call it "Moonstruck Eggs" because I love the scene at the end of the movie "Moonstruck" where Olympia Dukakis is making these eggs for everyone for breakfast.
Oui, C.
October 26, 2010
Thank you for posting this dish. We are in serious need of some new breakfast fare, and the kids are sure to love the whimsy of this treat. I,on the other hand, like its simplicity and lack of sugar coating! - S
Loves F.
October 26, 2010
We called these "Elephant Eyes" growing up... not to be confused with elephant ears! I think my family makes them exactly the same way--with white toast, and definitely with that buttery little round (the best part!).
mklug
October 26, 2010
This sounds like a yummy dinner for one (although between this and the excellent salt and pepper french toast I am now addicted to, I am going through loaves of bread every week for dinner--that won't end well). My sainted Grandpa's one contribution to "cuisine" is adding beer to scrambled eggs--and the less said about that the better...
olynn
October 26, 2010
This has become a Saturday morning staple in my house-- a football game day tradition this time of year. Yum!
monica
October 26, 2010
We love One-eyed sandwiches. Merrill, Dan has made these many a time for breakfast...and while cooking them he shares stories about your grandfather. Glad to see this is a family favorite!
melissav
October 26, 2010
We call this Rocky Mountain Toast . . .no idea where that name came from. After we flip the bread, we add a slice of cheese and cover the pan while the 2nd side cooks so the cheese melts. Yum. Never thougth to fry the round. Definitely doing that next time.
fiveandspice
October 26, 2010
Mmm, egg in the hole is always a favorite. I always saved the crispy, buttery middle circle for last too. We called it "the cookie"!
JoanG
October 26, 2010
My kids called this "egg in the middle" and it was always a special treat and comfort food.
mcs3000
October 26, 2010
Great story, Merrill! What a fun Grandpa. Toasting the bread first - why I have not done that? Btw: your family has great names for food - love it.
hayley
October 26, 2010
My grandmother called this "Birdie in the nest". We didn't toast the bread, we just fried it on both sides in the pan before cracking the egg in. What a throwback to childhood!
Sagegreen
October 26, 2010
We neglected to toast the bread as well with our tradition, bird in the nest. But saving that little fried bread round to mop up any runny yolk for the end....yes, that was always the final and most satisfying bite! So glad you featured this recipe.
drbabs
October 26, 2010
We were just talking about this Sunday! I was visiting my brother and his family in Florida, and when we were out to breakfast, my 12 year old niece told us that this is the only way she likes eggs, and proceeded to describe how to make it.
aargersi
October 26, 2010
Love these! My cousin in London calls them "hide the egg in the bread" ... we always have them when we go for a visit, and I will def try the toasting first method next time!!!
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