Slept and slept today, woken with the rain lashing the windows, sounding like hail. And curled again to warmly sleep.
Finally up, shocked to learn it’s after 2. Such thick cloudcover that my light-clock is confused.
T’s truffle-oil funky mushrooms last night reminded me of my preferred truffle oil vehicle, toad-in-a-hole and English-style baked beans, mild and sweet. I first ate it as an appetizer at Emmy’s Spaghetti Shack. Two days later it had entered my breakfast list permanently.
Emmy’s Breakfast
Baked Beans
1 Can Navy Beans
2 tsp. molasses
2 Tbsp brown sugar
2 Tbsp ketchup
1 tsp Dijon mustard
Combine in a saucepan, simmer 15-20 minutes.
Toad-in-a-Hole
(per person)
1 thick slice crusty white bread (I used Acme’s Sour Batard)
1 tasty egg
2 tsp butter
Remove most of the soft middle from the slice of bread. Place it in a frying pan of sizzling butter, and carefully crack the egg into the middle. Cook til the white is visibly whitened, and the edges toasty and flop, cooking the yellow to your desired egg state.
Serve the beans and toad drizzled with truffle oil.
2 comments:
that's called "eggs in a basket" in the south, where i'm from. the first time i tried to cook this breakfast for ryan, my bread was not thick enough and everything burned. (it was quite a disaster.) however, because i hate wasting food, i crammed the disastrous product into my mouth and swallowed all of it to keep from throwing all of that food in the trash. it was pretty gross, but it was my way (at the time) of being "sustainable" (maybe for the landfills but not for my stomach). ew.
We always called it a "bullseye", but that was because we were cub scouts. I've only ever eaten them while camping.
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