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Ghost in a Hole

From the archives.  A simple and fun way to bring a little Halloween to your table.

We continue on today with our Halloween series and yes, I’ve come up with another use for cookie cutters. This is a variation on a “toad in the hole” (Also called a Camel’s Eye, Egyptian Eye, Bird in a Nest and a slew of other things. Not to be confused with the British “Toad in a Hole”, which is a batter cooked sausage and equally yummy.   Know of another name for this dish, a comment.) I’m calling “Ghosts in a hole”.  This dish is basically an egg cooked inside a slice of toast.  In this case it’s cooked in the cutout shape of a wee little ghostie who has wandered onto your breakfast or brunch table.

My thought on this was that it would be fun for the kids.  How neat would it be to have a Halloween themed breakfast, especially on the morning of the big event?  For parents, this is one of the simplest things in the world to make, so you won’t have to be rushing to do something complicated on the same day you’re still trying to keep the young ones on track (or distracted, if Halloween doesn’t fall on a school day for you.)

Either way, it’s a fun little way to start the day.  I hope you enjoy.

Ghost in a Hole
 
Author:
Ingredients
  • One or two eggs per person
  • One or two slices bread per person
  • Butter, for cooking
  • Salt and pepper to taste
Method
  1. Heat a large griddle over medium low heat. Cut ghost shapes from bread, reserving the “holes”.
  2. Rub griddle liberally with butter. Place bread and holes on griddle and break one egg into the hole in each one of the bread slices. Cook until the whites are beginning to firm a bit. Flip bread slices and cook for about 1 more minute. (For firm yolks, cook about 2 minutes. This can take a bit of practice, a lot depends on your cook top.)
  3. Remove from heat. Season with salt and pepper and serve “Ghosts in a hole” with their little ghostly holes on the side.
  4. Enjoy!

What I would have done differently had I thought of it at the time:

I think this would have worked better with slightly larger bread slices and a bigger cookie cutter.  The egg whites wanted to flow over the cutout shape, which blurred the outlines of the ghost.  Next time sourdough or pumpernickel, perhaps?

Links to other recipes like this:

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