When I was a kid, there was no tastier or more wondrous breakfast than egg-in-a-hole. It was a special treat even though its ingredients were simple and not at all special on their own.
As I look back, I shouldn’t be surprised. I loved when my mom made birthday cakes shaped in the number of the birthday year. So what if the 6 didn’t look so great and the cake was from a mix? As a kindergartener, a cake in the shape of a 6 was magical.
And so it was when my mom pulled a hole out of the bread and replaced it with an egg. She used packaged white bread and served it with reconstituted orange juice made from a can, but I thought it was the absolute best breakfast ever.
My updated version features much better bread (Jewish rye bread with seeds in this batch, but I also love French brioche-type bread or challah) and I cut the hole in it with a shot glass, but the basic result is the same – delicious!