Email to Cat      

One-Eye Jacks

Source of Recipe

From "Fresh Every Day" by Sara Foster and Carolynn Carreno


Recipe Introduction

"My friend Katie always makes these when she comes to visit from New York City. They're made one at a time and served hot out of the pan to each guest: just multiply as needed. Fry the cutout circles in the skillet with butter to dip in the egg yolk, or toast and serve with butter and jam."

List of Ingredients

â—¦ 1 slice bread (such as brioche, challah, whole-wheat, or whole-grain)
â—¦ 1 teaspoon unsalted butter, or more as needed
â—¦ 1 teaspoon olive oil
â—¦ 1 large egg
â—¦ Sea salt and freshly ground black pepper to taste
â—¦ 1 teaspoon finely chopped fresh flat-leaf parsley, chives, or basil


Recipe

Use a cookie or biscuit cutter (or the rim of a glass) to cut a 2- to 2 ½-inch round from the center of the bread slice.

Melt the butter and olive oil together in a medium skillet over medium heat. Place the bread in the skillet and turn it over to coat each side. Cook the bread for about 1 minute on one side, until it is light golden brown.

Crack the egg so that it falls into the hole in the center. Fry the egg in the bread for 1 minute longer. Flip the egg and bread and fry the other side for 1 minute or longer, depending on how done you want the egg. Season with salt and pepper, sprinkle with the fresh herbs, and serve immediately.

Serves 1



• Note:
If the pan is dry when you flip the bread and egg, add a little more butter (about 1 teaspoon) to the pan.