An Ode to Runny Eggs

Photo
Credit Andrew Scrivani for The New York Times

This week Martha Rose Shulman celebrates a classic recipe — Egg-in-a-Hole.

Ms. Shulman remembers learning the recipe at summer camp, but has since improved it a bit.

Today, I’m using unsalted butter (I bet we used margarine at camp), a thick slice of really good white or whole wheat country bread and a sunflower-yellow, pastured egg. My “grill” is a well-seasoned cast-iron skillet set on the stove and, after a long egg-in-a-hole hiatus, I’m smitten. I’d forgotten how utterly perfect this meal is.

Click on the recipe card for this simple recipe as well as four other recipes that celebrate the runny egg.

Egg-in-a-Hole : Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.

Beet Greens Bruschetta With Poached Egg and Fontina : A simple, filling dinner for one.

Quinoa, Spinach and Poached Egg : A salad with substance.

Frisée Salad With Poached Egg : This is inspired by a classic French country salad.

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