EGG IN A HOLE

I can’t quite believe that I’ve been serving brunch at Le Pointu for a whole month now. That means that almost 1000 people have come by to taste my recipes… I actually have to pinch myself to remind myself that this is really happening.

One of the best sellers on the menu is the egg in a hole – one of my childhood favourites. I’ve been making this for years now but I never expected it to go down quite so well over here. It’s so simple but there is one sneaky but granted, pretty unhealthy, secret to all the flavour in this brunch recipe. But we’ll balance that out with some greens and that’ll make it all OK, right?

Egg in a hole recipeEgg in a hole, serves 1

  • 4-6 rashers of bacon
  • 2 slices of bread
  • 1/2 teaspoon wholegrain mustard
  • 2 eggs
  • 2 tablespoons grated Gruyère cheese
  • Dried or fresh thyme
  • Fresh spinach for the salad

 

Fry the bacon in a large frying pan. Remove from the pan when just slightly less crispy than you would ultimately like it to be. Pour the bacon fat that remains in the frying pan into a small dish and mix with the mustard. Use a round pastry cutter to cut a circle out of the middle of your slices of bread. Don’t discard the round bread cut outs, keep them and use them to dip into the runny yolk. Use a pastry brush to spread the bacon-mustard mix onto both sides of the bread – don’t miss this step it’s where all the flavour comes from. Place the bread and the cut outs in the pan and toast one side. Then, turn the bread over and crack the egg into the middle of the hole.

Finish off with a sprinkle of cheese and season with dried thyme, salt and pepper and place the pan (make sure you don’t have a plastic handle) under the grill to finish cooking the top of the egg whites and the bacon.

Serve with a fresh green salad.

If you haven’t already stopped by for brunch, make sure to book a table as the weekends book up very quickly! I’ve loved meeting so many of you over the last month and although working shifts in a professional kitchen is ridiculously tiring (I have so much respect for professional chefs), it’s so rewarding and I finish every service with a beaming smile. Thank you all for your support so far!

Have a lovely day and see you back here soon. xS

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