Is all of America mourning or is it just me?!? Poor Matthew, happier than he's ever been one minute and dead at the side of the road the next...Julian Fellows...what were you thinking?!? First Sybil and now Matthew! May they R.I.P. and may Downtown Abbey not return to the air until we've all had a chance to properly grieve!
This is another GREAT recipe from my friend Karon...I don't know if it's a Scottish thing (she lives in Scotland) or if this is something she just whipped up, which it probably is, either way, this recipe is a keeper!
When the boy asks me how to make something, then I know he loves it...and he asked about these...he downed two of these in nothing flat, as did the mister! And my future DIL liked it, too, and she pretty much hates everything except cookies!
Fluffy egg whites are spread over buttered toast and the yolk is cracked on top...a little sprinkle of cheese, salt and pepper and these beauties are ready for the oven...they take hardly any time at all to make and bake and would be perfect to serve for a special breakfast...I am so happy I now have this recipe in my repertoire!
Aren't they pretty?!? As you know, I am not an egg eater, puffy or otherwise, but I did take a teensy bite off a corner and I didn't die, in fact, I thought it was good...cheesy, meringue-y, and crispy...I didn't bite into the yolk...baby steps here, don't want to rush into yolk eating on my first venture into egg-land! Use a good whole grain/wheat bread...make these, you won't be sorry. And be sure to pop over and visit Karon and tell her thanks for the recipe!
Puffy Egg Toast - Adapted From Karon Grieve
1 egg per serving
1 slice of bread per serving
butter for bread
1 tablespoon of grated cheddar cheese per serving
salt and pepper to taste
Preheat oven to 425 degrees. Separate eggs, setting aside the yolks. Toast and butter bread, set aside. In the bowl of an electric mixer, beat egg whites until stiff peaks form. Place toast onto a rimmed baking sheet. Spread/pile the fluffy egg whites onto toast. Using the back of a spoon, make a well in the center of the egg whites, carefully spoon one yolk into the well on each serving. Season with salt and pepper and sprinkle cheese over top. Bake for 8 to 10 minutes, depending on how done you want the yolk. Remove from oven and serve immediately.
*Karon covered her yolks with more egg white, so the yolk didn't leak out everywhere and couldn't be seen. I didn't have a problem with the yolks that "escaped" the well...I have made it both ways, covering the yolk and not covering it and my family prefers seeing the yolk - they like to know it's there I suppose!
Those are fried purple potatoes, not charcoal briquets! You can see in the above pic that the yolk escaped it's well...but the mister had no problem finding it.
Thanks Karon - I know I'll be making Puffy Egg Toast a lot from now on!