All happiness depends on a leisurely breakfast
Shame on the man who misses breakfast. He knows it’s the most important meal of the day, yet he ignores this fact, choosing instead to hit the snooze button or stand in the long line of the coffee shop chain. Worse yet is the man who skips breakfast on the weekend. With no 9:00 a.m. call to the workplace, no morning routine to undergo, no commute, he has no excuse. Breakfast, oftentimes, can define a day.
Chef Dan Silverman, of New York City’s The Standard Grill understands this. He honors breakfast with a menu stocked with strip steak and eggs, Belgian waffles, and smoked sturgeon. Can’t make it to The Standard? Silverman’s created a leisurely breakfast for you to cook at home. It’s a twist on Toad in the Hole, a dish where you punch a hole in a slice of bread, fill that hole with an egg, and then cook the whole thing in butter. Silverman’s version pre-soaks the bread in a savory milk and egg mixture to upgrade flavors. Yes, it takes time. But it’s also a hell of a way to start the day.
Toad in the Hole
Recipe by Dan Silverman, executive chef of The Standard Grill
What you’ll need:
4 slices of Pullman loaf bread, sliced about an 1-inch thick
7 eggs
2 cups milk
1 cup grated Parmesan cheese
3 Tbsp chopped parsley
1 Tbsp butter
1 Tbsp olive oil
Sea salt and freshly ground black pepper, to taste
Tabasco, to taste
4 slices of Pullman loaf bread, sliced about an 1-inch thick
7 eggs
2 cups milk
1 cup grated Parmesan cheese
3 Tbsp chopped parsley
1 Tbsp butter
1 Tbsp olive oil
Sea salt and freshly ground black pepper, to taste
Tabasco, to taste
How to make it:
1. Cut a hole, about 2 inches in diameter, in the center of each slice of bread (Guy Gourmet tip: The lip of a small juice glass works well. Just turn the glass upside-down and press it through the center of each slice).
2. Whisk together the milk, 3 eggs, ¾ cup of Parmesan, 2 Tbsp of parsley, salt, pepper, and Tabasco. Soak the bread slices in the mixture until well absorbed, about 5 to 10 minutes.
3. As the bread soaks, heat the butter and olive oil in a large non-stick pan over medium heat (Guy Gourmet tip: If you don’t have a large enough pan to cook all four slices at once, work in batches of two slices. Overcrowding the pan will cause uneven cooking). When the pan is hot, carefully remove the bread from the mixture, allowing some of the mixture to drain, and then place the bread slices into the pan. Crack an egg into each slice’s hole and fry until the egg whites begin to cook through, about 3 to 5 minutes.
4. Using a spatula, carefully turn each slice and finish cooking the egg to your liking (2 to 3 minutes for over easy; 3 to 5 minutes of over hard) and the bread has crisped.
5. Serve sprinkled with the remaining Parmesan, parsley, a little sea salt, and a lot of freshly ground pepper. Serves 2.
1. Cut a hole, about 2 inches in diameter, in the center of each slice of bread (Guy Gourmet tip: The lip of a small juice glass works well. Just turn the glass upside-down and press it through the center of each slice).
2. Whisk together the milk, 3 eggs, ¾ cup of Parmesan, 2 Tbsp of parsley, salt, pepper, and Tabasco. Soak the bread slices in the mixture until well absorbed, about 5 to 10 minutes.
3. As the bread soaks, heat the butter and olive oil in a large non-stick pan over medium heat (Guy Gourmet tip: If you don’t have a large enough pan to cook all four slices at once, work in batches of two slices. Overcrowding the pan will cause uneven cooking). When the pan is hot, carefully remove the bread from the mixture, allowing some of the mixture to drain, and then place the bread slices into the pan. Crack an egg into each slice’s hole and fry until the egg whites begin to cook through, about 3 to 5 minutes.
4. Using a spatula, carefully turn each slice and finish cooking the egg to your liking (2 to 3 minutes for over easy; 3 to 5 minutes of over hard) and the bread has crisped.
5. Serve sprinkled with the remaining Parmesan, parsley, a little sea salt, and a lot of freshly ground pepper. Serves 2.
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