EGG IN A HOLE
A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.
Provided by rosburn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Melt the bacon grease in a non-stick pan over low heat.
- Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.1 g, Cholesterol 207.6 mg, Fat 15.9 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 5.2 g, Sodium 284.9 mg, Sugar 1.5 g
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
EGG FRIED BREAD
My mother used to make this, it is quick and simple. We serve it with breakfast, sausages, bacon and tomatoes. It can however be eaten sweet with syrup or jelly (jam in u.k. english).
Provided by wizkid
Categories Breads
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs and milk.
- Put into a bowl and add the bread and soak.
- Heat the butter in a frying pan.
- Fry the saturated bread until it is golden brown on each side.
- Serve.
Nutrition Facts : Calories 193.3, Fat 11.7, SaturatedFat 5.5, Cholesterol 227.3, Sodium 282.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.5, Protein 8.4
FRYING PAN BREAD (SKILLET FLATBREAD) - NO YEAST
Steps:
- Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
- Soften butter in a microwave.
- Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
- Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
- Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
- Place the dough of the cutting board.
- Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
- Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
- Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
- Add 1 or 2 tablespoons of oil or butter to a frying pan.
- Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
- Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
- Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully... don't step away from the pan or they will burn).
- Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
- Place the skillet flatbread on a wire cooling rack.
- Serve while still warm.
- Please read the tips section below for extra information on how to make this recipe successfully.
Nutrition Facts : ServingSize 1 Serving, Calories 115 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 191 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
EGGY BREAD
The simplest of indulgent breakfast recipes. Serve our eggy bread by itself, with an oozy fruit compote or as part of a traditional fried breakfast
Provided by Esther Clark
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 4
Steps:
- Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper.
- Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it's beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.
Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.21 milligram of sodium
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- Crush and peel the remaining garlic cloves. Add them to a skillet along with the cold oil. Over medium-high heat, bring the oil up to about 180°C (350°F). Keep and eye on the garlic and remove it from the oil as it begins to brown. Set is aside on a paper towel-lined baking sheet.
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