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Posts Tagged ‘eggs and toast. brunch recipe’


Today’s post came about as I listened to one of my sons tell me how much he enjoys making “Hole in the Wall” for breakfast. “Hole in the Wall” is basically a piece of bread with a hole in the center. The buttered bread is placed in a hot skillet and an egg is dropped into the hole and cooked to perfection.

This talk of toast and eggs made me think about all the times that I’ve salivated while listening to my husband and his siblings nostalgically describe their Grammy’s breakfast dish called “Bu-Bu Eggs.” After buttering a slice of toast and tearing it into bite-sized pieces, a soft-boiled egg was gently mixed into the bread and then sprinkled with salt, pepper, and a little Maggi Seasoning Sauce. For those of you not familiar with Maggi Seasoning Sauce, it is a condiment which originated in Europe, but became very popular in Asia, and is steadily gaining popularity in all parts of the world. It is dark brown in color and tastes like a cross between soy sauce and beef bouillon. The main ingredient is hydrolyzed vegetable protein, which is a commonly found ingredient in bouillon cubes.

Discussing eggs and toast can make a person hungry, so I decided to make a “Hole in the Bowl” of my own to eat. Here’s my recipe for it – which I adapted from an All You recipe:

Hole in the Bowl
Ingredients:
Crusty dinner rolls, one roll per serving
Large eggs, one per roll
Butter, melted
Chopped mixed herbs, such as parsley, chives, tarragon, basil
Heavy cream, about 1-2 tablespoons per roll
Salt and pepper
Fresh grated Parmesan cheese

Directions:
1. Preheat oven to 350ºF. Using a serrated knife, slice off the top of each dinner roll evenly and cut a circle approximately a half-inch from the edge of each bread roll. Gently remove some bread until there is a hole large enough to accommodate an egg. (This step is much like you would do if you were hollowing out a large sourdough bowl for spinach dip).

2. Paint melted butter on the interior of the bread bowls and on the inside of the lids. Arrange rolls on a rimmed baking sheet. Reserve tops.

3. Carefully crack an egg into each roll. You don’t want the yolk to break. Pour a bit of cream gently around the egg yolk being careful not to let it overflow. Sprinkle with herb mixture. Season with salt and pepper. Sprinkle with Parmesan cheese.

3. Bake until eggs are set and bread is toasted: 15 minutes for a slightly runny egg or 20 minutes for a more hard-boiled type egg. After eggs have cooked for either 15 or 20 minutes, place buttered bread tops on baking sheet along side the bread bowls and bake until golden brown, about another 5 minutes. Take baking sheet out of the oven and let sit for a couple of minutes. Place tops on rolls and serve warm.

These photos aren’t the best, but let me just say – I devoured the whole Hole in the Bowl!  I dare you to say that quickly five times in a row! Enjoy!

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