Egg in Toast

Nom nom!

It really doesn't get much simpler than this breakfast. The name aptly describes it. You literally cut a hole in the bread (I use a shot glass) and crack an egg into it so that there is an egg in the toast. If you have ever seen V for Vendetta, one of my favorite movies, you will remember the scene when V is making Evey breakfast and he makes her egg in toast.

That is where I got the idea to make this meal. As I understand it it is a standard English breakfast dish and after making it the first time I can see why. There is something about having the toast cook in the frying pan in the butter with the egg that makes it taste so much better than normal toast. I added the shredded cheese and salsa to contribute that extra zip I love so much.

Anyway, aside from a bowl of cereal it doesn't get much simpler or tastier than this for a breakfast dish!

Enjoy!

Egg in Toast

2 Eggs
2 pieces of Bread
Salsa
Cheddar Cheese shredded
Salt
Fresh ground Pepper
Butter
Cut the center out of the bread with a large shot glass. Then place bread in a buttered and hot frying pan over medium heat. Crack an egg into the center of both pieces of bread and sprinkle with salt and pepper then cook on one side for a few minutes then flip over and cook on the other side until egg has set. While egg is setting sprinkle cheese on the top of the bread so that it melts. Once egg is done take the egg in toast out of the pan and top with salsa if you wish.

Oatmeal Wheat Sandwich Rolls

Dough at the end of mixing

These tasty rolls are worth the time it takes to make a yeast dough. They have a sweet and nutty flavor that makes them perfect for sandwiches of any kind or just with some butter and honey. I found the recipe for these years ago and have modified it a little by adding whole wheat flour to make them a little healthier and more filling.

These rolls last for days without getting dried out and they freeze very well. Enjoy!

Oatmeal Wheat Sandwich Rolls
2 1/3 cup Water (divided)
1 cup uncooked Oatmeal (I wouldn't use instant)
3 tabl. Butter
2/3 cups Brown Sugar (not packed - you can cut down on the sugar if you want)
1 1/2 teas. Salt
1 teas. Sugar (to proof yeast
2 (1/4 oz each) packets Active Dry Yeast
1 1/2 cups Whole Wheat Flour
4 - 4 1/2 cups White Flour

The finished product! Yum!

Put two cups of the water in a saucepan to boil and add in oatmeal and butter when it reaches the boiling point. Continue boiling for one minute. Meanwhile Heat 1/3 cup water to 120 - 130 degrees (hot enough to proof yeast but not so much as to kill it) and add in sugar; stir and sprinkle yeast over top. Set aside yeast mixture to proof (yeast will bubble and rise) for about 5 minutes. Pour Oatmeal mixture into a mixing bowl and add in brown sugar and salt. Let cool until it is cool enough to add the yeast mixture in without killing the yeast. Put in three cups of flour (whole and white flour) and mix thoroughly. Gradually add in more flour until the dough is smooth enough to handle (not too sticky) then knead the dough on a hard surface, sprinkling flour on as needed for about 6-8 minutes or until dough is smooth and elastic (not sticky). Put dough in a greased mixing bowl turning dough once so that the top is greased and set in a warm non-drafty place to rise until doubled (about an hour). Once dough has doubled punch down and divide it into 24 balls. Shape balls up into little rounded disks and put on two 13x9 cookie sheets to rise again until rolls have doubled in size (about 45 minutes). Once rolls have doubled heat oven to 350 degrees and bake rolls for about 20-30 minutes or until golden brown. Serve warm.

Sally Lunn Batter Bread

This bread is a no knead yeast bread so it is simple to make. It has an amazing delicate buttery taste and pairs well with almost anything. I found the recipe in a Taste of Home magazine years ago - I'm not sure what issue.

Sally Lunn Batter Bread
1 packet (1/4 oz) Active Dry Yeast
1/2 cup warm Water (110-115 degrees)
1 cup warm Milk (110-115 degrees)
1/2 cup Butter softened
1/4 cup Sugar
2 teas. Salt
3 Eggs
5 1/2 - 6 cups flour

In a glass measuring cup heat water and milk to 110-115 degrees (where it is warm to the touch) and mix in a teaspoon of sugar, then pour in yeast packet and wait about 5 minutes to proof the yeast (this means that the yeast mixture will start to rise and bubble a little and ensures that your yeast is still good). Once yeast is proofed pour into a mixing bowl with butter, remaining sugar, salt, and eggs. Then mix in approximately 3 cups of flour to make a batter and gradually add in the rest of the flour until you have a soft slightly sticky dough. Let rise covered in a warm place with no drafts until doubled, about an hour. Mix or punch dough down and put into a greased and floured tube pan (I just lifted the dough out of the mixing bowl with my hands and laid it in the tube pan). Let rise in pan for an hour, or until doubled. Bake at 400 degrees for 25 minutes or until golden brown. Let cool for a few minutes then loosen edges with a knife and remove from pan to cool completely.