Eggs in a Frame: A Tribute

One of my earliest and certainly the most nostalgic food memories is the breakfast dish eggs in frame. It's know by many names: bullseye eggs, eggs in a frame, egg in a hole, eggs in a nest, hole in one, one-eyed Jack, and many others. I've always called it eggs in a frame since I was a kid. I remember seeing it in the children's cookbook Kids Cooking: A Very Slightly Messy Manual and must have asked my mom to make it. It was a favorite back then and it has remained that way as I near my fortieth year. If you know me you know my love for bread, so it should be no surprise that my favorite breakfast dish contains it. Bagels are right up there but eggs in a frame just has more flavors and textures that can't be beat.

If you're not familiar with eggs in a frame, it's a very simple dish that only requires three ingredients: eggs, bread, and butter. Any type of bread will work, as long as it's sliced like a standard supermarket loaf of sandwich bread. I personally love a slightly thinner sliced loaf of sourdough for that extra tang, but regular white bread is still very good. Both sides of the bread get buttered before a hole gets cut out of the middle using a biscuit cutter, small drinking glass, or knife. The slice of bread with the hole and the circle piece that was cut out go into a lightly greased pan warmed over medium heat. Then the egg gets cracked and poured directly into the hole. Once the egg whites set some and the bottom side of the bread is golden brown, flip that over and cook to desired doneness. I prefer a runny egg that's a hair under over-medium because it gives you both a runny and jammy yolk.

That's literally all there is to it. A little salt and pepper and you have a delicious breakfast in less than five minutes. It may be simple to make but it's complex in flavor and texture. I think pan fried buttered bread is one THE best flavors known to man. You get the contrast of the crispy exterior of the bread versus the soft crumb. With a runny yolk, there's an unctuous richness that combines wonderfully with the buttery, crispy bread. Get the pan to just the right temperature and the egg whites will get a little crispy, which I really enjoy, without overcooking the yolk. After eating the bread with the egg in it, I like to use the circle of fried bread to mop up any leftover yolk on the plate.

Maybe it's the feeling of nostalgia that washes over me in an awesome wave whenever I take that first bite, but there just isn't a dish that makes me feel the same way. Eggs in a frame is the perfect dish to show that simple cookery of basic ingredients can create great food. Taking the extra steps to butter, cut, and fry the bread with the egg in the middle elevates standard fried eggs with toast way beyond it seems like it should. If you've never had it before, do yourself a favor and make it because you won't be disappointed. Leave a comment if you have made it. What do you call it and do you make any tweaks that you think make it even better? I bet using rye bread and salted Irish butter would be amazing...I need to go to the store. Happy eating!