I'm getting ready to head to Asheville, N.C., for a weekend getaway with my husband to celebrate our first wedding anniversary. He keeps accidentally calling this trip a honeymoon, which is sweet. A honeymoon every year? I'm in.
About a year ago, when we returned from our first honeymoon to California, one of the first things I remember cooking is this breakfast: an egg cracked and cooked into a hole — a heart-shaped one — in a thick slice of bread toasted in butter. It was simple but so good.
Maybe you grew up eating this? It was fairly new to me, but it made for an easy breakfast that still managed to feel special. It's homey and just the thing I wanted to serve on a lazy weekend morning, especially after just getting back to the kitchen from a long trip. And this year, when Danny and I return from our second honeymoon, I'll be sure to make another breakfast of Egg in a Hole.
With so few ingredients here, the most important tip I can give you is to not be shy about your use of butter. I mean, I can't imagine a time I'd suggest skimping on it, but just remember to be generous here. The bread crisps up a beautiful golden brown and takes on a nutty flavor on some edges as the butter just begins to brown. Oh, and the bread! Use some nice fluffy bread and slice it thick. Challah would be great. I found a whole loaf of English muffin bread at Publix so I've used that. A thick-cut piece of fluffy bread is certainly my preference, but whatever bread you have should work.
Ileana Morales Valentine lives in St. Petersburg with her husband. For more of their kitchen stories, visit her blog, ALittleSaffron.com. Say hello at [email protected]