First a few loose ends to tie up:
1. Happy New Year!!
2. Loved the Barefoot Bloggers Pappa al Pomodoro...took lots of pictures and just never got around to posting. A thousand apologies!
3. Ah...the cheesecake...here is the picture of the Chai-ginger cheesecake with the white chocolate topping (that I should have posted ages ago...but, well...)here it is:
Now onto the toast. Yes, that's right toast.
I can hear the scoffing right through cyberspace...
"..she doesn't post a thing in weeks and this is what I get: toast!?"
But let me assure you this is not just ordinary toast. This is the ultimate toast. Today of course is Favorite Food Find Friday
and today's find is....
Thomas' Breakfast Bread!!!
Think English muffin in bread form-and it truly does make the very best toast. I've also seen it in stores called "Thomas' Toasting Bread". The flavors are original (English muffin flavor) and corn. Thicker than regular bread, Thomas' Breakfast Bread makes fabulous French Toast and is perfect for stratas and casseroles.
Today I have made a favorite toast treat...Egg in the Hole-a delicious breakfast (or quick supper) where an egg is cooked right in a hole in the center of a slice of bread.
Because of its thickness, the breakfast bread makes the perfect bread for Egg in the Hole. I used the original flavor bread, but I'm sure the corn flavor would be fabulous as well.
Egg in the Hole
2 tablespoons butter
2 slices of thick sliced bread (such as Thomas' Breakfast Bread)
salt and pepper
Melt 1 tablespoon of the butter in a large skillet over medium heat.
Using a circle shaped cutter (or just using a knife) cut a circle in the center of each slice of bread. Place the bread and the cut out circle into the hot pan.
Crack an egg into a small dish or measuring cup (I like to do this so you can slowly pour the egg into the hole). Slowly pour the egg into the hole in the bread. Repeat with the other egg. Cook the eggs and bread four minutes.
Using a spatula, carefully lift the egg and toast, add the remaining tablespoon of butter then flip the toast and egg over and cook for an additional minute or two depending on how you like your eggs; I happen to like my yolks to have a little give so I cooked it just for another minute. Remember to flip the bread circles as well.
Transfer toasts to a serving plate and season to taste with salt and pepper.
Yield: 2 eggs and toasts