Egg-in-a-Hole ~ Not Just For Breakfast

Have you ever had an Egg-in-a-Hole? This was my first time trying this and it was fabulous.

Mind you, it’s only an egg and bread.

I know. You know. We all know. (SMILE).

But, it’s the way it’s presented on a plate that makes it so special.

It’s actually pretty to look at!

I post baking recipes on my blog. Once in a while, I go “maverick” and do something different. You can bake your own bread. But, I won’t be posting about bread baking yet. So, I’ve done the next best thing. I bought the bread from the supermarket.

I first learned of this dish from a new Food Network show called “The Pioneer Woman” by Ree Drummond. The show is very casual, down to earth…just like Ree. She shares her stories about her family as well as her recipes.

(Photo from Foodnetwork website)

Ree Drummond ~ Biography

“Ree Drummond is a writer, photographer, ranch wife and mother of four. Her blog, ThePioneerWoman.com, attracts more than 20 million page views per month and was named Weblog of the Year at the 2011, 2010 and 2009 Bloggie Awards. Ree is also the author of the #1 best-selling cookbook The Pioneer Woman Cooks: Recipes from an Accidental Country Girl and the 2011 memoir Black Heels to Tractor Wheels — A Love Story, which debuted at #2 on The New York Times Best Sellers list for nonfiction hardcover. Ree’s children’s picture book, Charlie the Ranch Dog, which chronicles the adventures of her much-beloved basset hound, also premiered at #1 on The New York Times Best Sellers list. Drummond has appeared on numerous national talk shows including Good Morning America, TODAY, The View and Fox & Friends.”

Who says eggs are just for breakfast? You can make this for dinner accompanied with a salad. Simple, fast and delish!

Here is Ree Drummond’s recipe followed by my slightly adapted version with a photo tutorial.

Egg-in-a-Hole

by Ree Drummond

Prep Time: 3 min

Inactive Prep Time: --

Cook Time: 2 min

Level: Easy

Serves: 1 egg-in-the-hole

Ingredients:

1 slice of your favorite kind of bread

1 tablespoon butter

1 egg

Salt and freshly ground black pepper

Directions:

1.      With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

2.      Heat a skillet over medium-low heat and melt in the butter.

3.      When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of the hole.

4.      Cook until the egg sets a bit on the bottom, 30 to 45 seconds.

5.      Sprinkle the egg with salt and pepper.

6.      After about a minute, flip it over with a spatula and salt and pepper the other side.

7.      Move the whole piece of toast around the skillet, soaking up all of the glorious butter.

8.      Let it cook until the yolk feels soft.

9.      Here's the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.

10.  Perfect.

RECIPE PHOTO TUTORIAL

EGG-IN-A-HOLE

By Ree Drummond

Adapted by Carmen Ortiz of Baking is my Zen

1 Use a cookie cutter or rim of glass to cut out a circle.

2 Press cutter down to make a hole in center of bread slice.

3 Place bread slice and round in hot buttered pan.

4 Sauté bread slice & round in butter on medium-low heat.

Remove bread ‘round’ from pan.

5 Use one egg.

6 Crack egg into center of hole.

Season with salt & pepper.

7 Turn bread & egg over with a spatula.   

(Sauté other side of bread round).

8 Place egg & bread on a plate.

9 Cut into runny egg yolk. Enjoy!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

As you may know, I sing and play guitar. I used to sing and play guitar for wedding ceremonies and for church services for many years. As a result of being surrounded by spiritual music, I’m glad to have found STAR 99.1 FM, a radio station that plays contemporary Christian music.

You can follow Star 99.1 FM on Facebook or Twitter.

Johnny Stone is the Program Director for STAR 99.1FM.

I took this photo of him while he was in Chester, NJ in 2010.

While listening to STAR 99.1 FM the other day, I heard this song called

 HOLD ME by Jaime Grace featuring tobyMac.

I loved it. If you like Christian music, you may like this one.

I like that Jaime plays guitar in the video.

HOLD ME by Jaime Grace featuring tobyMac – Music Video

HOLD ME

by jamie grace featuring tobymac

Lyrics:

INTRO:
[TobyMac:]
(I love, I love, I love, I love the way You hold me) x 3
(I love, I love, I love, I love the way Ya, the way Ya)

VERSE 1:
I’ve had a long day, I just wanna relax
Don’t have time for my friends, no time to chit-chat
Problems at my job, wonderin’ what to do
I know I should be working but I’m thinking of You and
Just when I feel this crazy world is gonna bring me down
That’s when Your smile comes around

CHORUS:
Oh, I love the way You hold me, by my side You’ll always be
You take each and every day, make it special in some way
I love the way You hold me, in Your arms I’ll always be
You take each and every day, make it special in some way
I love You more than the words in my brain can express
I can’t imagine even loving You less
Lord, I love the way You hold me

Whoa oh oh oh oh oh oh,
Oh whoa, I love the way You hold me
Whoa oh oh oh oh oh oh
[TobyMac]:
(I love, I love, I love, I love the way You hold me) x 3
(I love, I love, I love, I love the way Ya)

VERSE 2:
Well Ya, took my day and You flipped it around
Calmed the tidal wave and put my feet on the ground
Forever in my heart, always on my mind
It’s crazy how I think about You all of the time
And just when I think I’m ’bout to figure You out (figure You out)
You make me wanna sing and shout

(CHORUS)

BRIDGE:
I’m so grateful and thankful for all You’ve done
Wish I could tell You in a short story or poem
But, all I have is my voice and this guitar
And You have my heart

CHORUS 2:
Oh, I love the way You hold me, by my side You’ll always be
You take each and every day, make it special in some way
I love the way You hold me, in Your arms I’ll always be
You take each and every day, every day, every day
Oh, I love the way You hold me, by my side You’ll always be
You make each and every day, oh-so-special

I love the way You hold me, in Your arms I’ll always be
You take each and every day, make it special in some way
I love You more than the words in my brain can express
I can’t imagine even loving You less
Lord, I love the way You hold me

Whoa oh oh oh oh oh oh, oh whoa, I love the way You hold me
Whoa oh oh oh oh oh oh, oh I love
[TobyMac:]
(I love, I love, I love, I love the way You hold me) x 3
(I love, I love, I love, I love the way Ya, the way Ya)

OUTRO:
[TobyMac:]
(I love, I love, I love, I love the way You hold me) x 2
(I love, I love, I love, I love the way You hold me, hold me, hold me)

Peace & Love,

Carmen

Baking is my Zen…sweet nibbles for the soul



Ile Flottante (Floating Island) ~ A French Delight

Leave it to the french to come up with an elegant dessert that is worthy to be on any

fancy restaurant menu and simple enough for homemakers.

For the Ile Flottante, or Floating Island,

the crème anglaise represents the water

and the meringue represents the floating island. How cool!

Later in the post, I’ll share with you photos of my final pastry course days at

The French Culinary Institute in New York City.

I love this dessert. Of the three components (creme anglaise, meringue and almond praline),

my favorite is the creme anglaise. It tastes like ice cream and is very easy to prepare. Oh, and about the almond praline...this is so delicious to snack on!

ILE FLOTTANTE (FLOATING ISLAND)

By Ina Garten (Barefoot Contessa)

Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 2 hr 40 min

Prep: 20 min

Inactive: 2 hr 0 min

Cook 20 min

Yield: 12 servings

Level: Intermediate

Ingredients:

Creme Anglaise:

4 extra-large egg yolks

1/2 cup sugar

1 teaspoon cornstarch

1 3/4 cups scalded milk

1 teaspoon pure vanilla extract

1 1/2 teaspoons Cognac (I used Amaretto Disarrono)

Seeds of 1/2 vanilla bean, optional (I used vanilla bean paste; use about 1/4 teaspoon)

Pinch of salt (optional)

caramel: (1/4 cup used for almond praline)

1 1/2 cups sugar

1/2 cup water

1/2 cup water (add off the heat)

1/2 teaspoon pure vanilla extract

Pinch of salt (optional)

ALMOND praline:

1 1/2 cups (5 ounces) sliced almonds

¼ cup caramel (get from caramel batch)

Pinch of sea salt (optional)

Meringues:

8 extra-large egg whites, at room temperature

1/8 teaspoon kosher salt

1/4 teaspoon cream of tartar

1 cup sugar

1 teaspoon vanilla extract

Splash of Amaretto – (optional)

Directions:

1.      Preheat the oven to 350 degrees F.

2.      for the crème Creme Anglaise: Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.

3.      Reduce to low speed, and add the cornstarch.

4.      With the mixer still on low, slowly pour the hot milk into the eggs.

5.      Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.

6.      The custard will coat the spoon like heavy cream.

7.      Don't cook it above 180 degrees Fahrenheit or the eggs will scramble!

8.      Pour the sauce through a fine strainer; add the vanilla extract, Amaretto, vanilla bean paste, and salt.

9.      Chill. Yield: 2 cups

10.  For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves.

11.  Cook over medium heat until the syrup turns a warm caramel color.

12.  Don't stir, just swirl it in the pan.

13.  Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla extract; be careful, the syrup will bubble violently.

14.  Stir and cook over high heat until the caramel reaches 230 degrees Fahrenheit (thread stage) on a candy thermometer.

15.  Set aside.

16.  For the ALMOND praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper.

17.  Bake for 10 to 12 minutes, until the almonds are lightly browned.

18.  Allow to cool at room temperature and then break up in pieces.

19.  Lower the oven to 250 degrees Fahrenheit.

20.  For the meringues, Line 2 sheet pans with parchment paper.

21.  Beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.

22.  Turn the mixer on high speed and add 1 cup of sugar.

23.  Beat until the egg whites are very stiff and glossy.

24.  Whisk in 1 teaspoon vanilla extract.

25.  With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean. MY NOTE: (I used a piping bag and pastry tip (Ateco #849) and swirled mounds onto the parchment paper.

For serving, pour and spread crème anglaise on the bottom of individual plates.

Place a meringue on top of each serving, drizzle with caramel sauce (I didn’t drizzle), sprinkle with almond praline, and serve.

NOTE: To make a day or two ahead, leave the caramel and praline at room temperature

and refrigerate the crème anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

RECIPE PHOTO TUTORIAL

ILE FLOTTANTE
(FLOATING ISLAND)

Recipe by Ina Garten

Adapted by Carmen Ortiz of Baking is my Zen

Directions:

Preheat the oven to 350 degrees F.

for the crème Creme Anglaise:

Beat the egg yolks and sugar in the bowl of an electric mixer fitted

with the paddle attachment on medium-high speed for 3 minutes,

or until very thick.

 Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs.

Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.

The custard will coat the spoon like heavy cream.

Don't cook it above 180 degrees Fahrenheit or the eggs will scramble!

Pour the sauce through a fine strainer.

Add the vanilla extract.

Add the Amaretto.

Add the vanilla bean paste.

(Love this product. Since I learned of it, I never buy vanilla beans anymore.)

Add the salt.

Chill. Yield: 2 cups

(NOTE: I added way too much vanilla bean paste. I remade it using less.

My final photos of the dessert show it with the lesser amount;

namely, ¼ teaspoon vanilla paste.)

For the caramel:

Heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves.

Cook over medium heat until the syrup turns a warm caramel color.

Don't stir, just swirl it in the pan.

Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla extract (I combined both in a cup); be careful, the syrup will bubble violently.

Stir and cook over high heat until the caramel reaches 230 degrees Fahrenheit (thread stage) on a candy thermometer. Set aside.

For the almond praline:

Combine the almonds with 1/4 cup of the caramel.

Spread them on a sheet pan lined with parchment paper.

Bake for 10 to 12 minutes, until the almonds are lightly browned.

Allow to cool at room temperature and then break up in pieces.

MY CARAMEL EXPERIENCE: Caramel is difficult to work with. Sometimes it comes out correctly, other times it doesn’t. My caramel was just a bit overdone. I was able to make the almond praline, which tasted fine. But, had to toss the caramel sauce because it hardened. I couldn’t get a pourable sauce. However, for this recipe, I actually preferred just adorning the meringue with the almond praline.

For the meringues:

Lower the oven to 250 degrees Fahrenheit.

Line 2 sheet pans with parchment paper.

Beat the egg whites,

salt, and cream of tartar in the bowl of an electric mixer fitted with the

whisk attachment on medium speed until frothy.

Turn the mixer on high speed and add 1 cup of sugar.

Beat until the egg whites are very stiff and glossy.

Whisk in 1 teaspoon vanilla extract.

With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.

NOTE: (I used a piping bag and pastry tip (Ateco #849) and swirled mounds onto the parchment paper.)

For serving, pour and spread crème anglaise on the bottom of individual plates.

Place a meringue on top of each serving, drizzle with caramel sauce (I didn’t drizzle caramel sauce), sprinkle with almond praline, and serve.

NOTE: To make a day or two ahead, leave the caramel and almond praline at room temperature and refrigerate the crème anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

Simply delightful!

 ~          ~          ~          ~          ~        

French Dessert is THE BEST!

A year ago today, 9/18/11, I signed up for an Amateur Pastry Techniques Course at

The French Culinary Institute.

462 Broadway

(between Grand St and Broome St)

New York, NY 10013
Neighborhood: SoHo

(888) 324-2433

Finally getting around to posting the final photos from class.

I took this course because I wanted to learn a bit more about baking from the pros.

The (100 hours-once a week for 26 weeks) course ran from

September 18, 2010 through March 12, 2011.

There wasn’t any particular reason why I selected to learn french pastry.

Must say, it was THE best decision I made. I discovered that

french pastries are ‘exquisite’. The best in the world! (dare I say it)

Saturday classes started at 9 a.m. The one thing I didn’t miss was the commute.

I took public transporation instead of taking my car into the city.

Taking the bus, then the subway, then walking a few blocks was

challenging with my books and stuff that I had to carry back and forth.

But, let me be clear, I’m not complaining…just saying! (Smiles)

When I arrived at The French Culinary Institute, at times,

I would sit in the lounge area reading until class started or

I would go to the classroom and help Chef Rebecca prepare for class.

In the lounge area, on the wall, is a whimsical display of hand prints of FCI Alumni.

Can you recognize any of the names?

Class in sesson…

Chef Rebecca Kaiser demonstrates how to decorate a Frazier Cake.

Chef Rebecca demonstrates how to decorate a Genoise Cake.

Final class project ~ Decorate a cake in fondant.

Truth be told, I do not like to use fondant.

However, it was a class assignment. Had to do it.

For the decorating idea, I used elements that described ‘me’.

I’m Latin. Thus the words, ‘Latin Soul’. I play guitar and love roses.

Here we all are…final class…March 12, 2011…with our decorated fondant cakes.

A special “Thank You” to Chef Rebecca Kaiser

for teaching us how to bake, ‘The French Way’.

Here is a collection of all blog posts

about my days at The French Culinary Institute.

5/15/10 The French Culinary Institute ~ Pastry Techniques

http://bakingismyzen.blogspot.com/2010/05/french-culinary-institute-pastry.html

11/25/10 Bonjour! A French Apple Tart For You

http://bakingismyzen.blogspot.com/2010/11/bonjour-french-apple-tart-for-you.html

12/21/10 Crepes Suzette ~ A FLAMBE Experience

http://bakingismyzen.blogspot.com/2010/12/crepes-suzette-flambe-experience.html

1/30/11 Charlotte Russe ~ My Sweet Serendipity

http://bakingismyzen.blogspot.com/2011/01/charlotte-russe-my-sweet-serendipity.html

9/18/11 Ile Flottante (Floating Island) ~ A French Delight

http://bakingismyzen.blogspot.com/2011/09/ile-flottante-floating-island-french.html

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul