One of my favorite childhood memories is of my father (who generally never cooked) making us Gashouse Eggs for breakfast. They were the perfect combination of pan-toasted bread, eggs and love!
Servings: 2
2 Slices of Bread (pick a good bread; it's the co-star of the dish!)
2 Eggs
Sea Salt and Freshly Ground Black Pepper
Dried or fresh herbs of choice (optional)
3-4 Tablespoons Butter
2-4 Tablespoons shredded Swiss or Gruyere cheese
- Cut a hole out of the center of the slice of bread using a 2" diameter (or slightly smaller--we use the white cutter in the set) fluted biscuit cutter.
- Separate the eggs, putting the yolks in separate small bowls and the whites together in a QuickMix or small bowl
- Season the egg whites with salt, pepper and any herbs of choice and mix well
- Melt butter in a medium skillet over medium heat.
- Pan-toast bread and cutout on 1 side in skillet until golden, 2-3 minutes.
- Turn bread and cutout over. Melt a small amount of butter to make sure the bread is butter toasted on the second side.
- Divide the cheese among th epieces of bread and put into the hole in the bread.
- Distribute the white around the outside of the bread and put a yolk into each hole on top of the cheese.
- Cook until egg white is set, about 2 minutes.
- Season to taste with salt and pepper.
- Serve with toasted cutout for dipping in the yolk.
Per Serving: 277 Calories; 28g Fat (90.1% calories from fat); 7g Protein; trace Carbohydrate; 0g Dietary Fiber; 274mg Cholesterol; 304mg Sodium. Exchanges: 1 Lean Meat; 5 Fat.
Notes:
- The cheese not only adds an extra element to the dish, but it insulates the egg so that even if you break the yolk, you will still have runny yolk goodness.
- We like to distribute the white around the outside of the bread so that it gets cooked, leaving the wonderfully yolky goodness with a starring solo role in the center.
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