At university, one of my roommates, E., had a thing for eggs. Once in awhile, she’d fry up an egg and eat it. Just like that, all on its own, at all times of day.
At the time, I didn’t really understand the appeal. For me, eggs had always been the means to some other ends (usually sweet). They were an essential—but virtually invisible—catalyst that partnered with other leavening agents to do the heavy lifting in cakes, cookies and pancakes.
From a nutritional perspective, eggs have developed a bum rap in recent years. When people think eggs, their mind conjures a diner breakfast of fried eggs, bacon, butter-drenched toast (white, naturally) and maybe even a side of crunchy hash browns. The mere thought causes cholesterol levels to rise, and most end up tossing the entire idea aside before the yolk hits the grease.
The Canadian egg lobby has been busy though. According to the Ontario Egg Producers, the success of the Eggconomize and Get Cracking advertising campaigns resulted in a 5% increase in Ontario egg consumption in 1979. As the public perception of eggs and health has evolved, so too have the ads.
(Unfortunately, YouTube fails me on more recent examples. Please send links if you find anything more recent!)
Today, I’d consider myself an egg convert. I like one every now and then: hard-boiled on a spinach salad, scrambled alongside some turkey bacon, poached on an English muffin…or baked in a bread basket.
Eggs in a Basket
Bread/pizza/brioche dough (whatever your leftovers)
Salt + pepper
Take several small knobs of dough and roll them out into long strips. Twist two strips together and join the ends to create a doughnut shape, leaving a large enough hole in the middle for an egg later on (keep in mind the hole will close somewhat as the dough rises). Place the rings on a lightly greased baking sheet and leave to rise until double in size.
Preheat oven to 425 degrees Fahrenheit. Bake the (eggless) rings for 5 minutes. Remove the pan from the oven and reduce the heat to 400 degrees Fahrenheit. Crack an egg into the centre of each partially cooked ring. Sprinkle each egg with salt and pepper and spoon some pesto on top.
Return the pan to the oven for 15 minutes or until you’re convinced the eggs are cooked and ready.
Source: My own creation, with numerous inspirations.