A slice of scali bread with a giant hole poked in the middle went face down in an oiled pan over medium heat. A firm crack of the egg and it was precisely poured from the shell into the empty hole. A sunny yellow yolk pooled in the center, the clear uncooked whites bubbling over the edges. The crispy walls of toast acted as a barrier to keep all the runny egg yolk goodness in one place. Slices of mushrooms and onions sauteing on the sidelines were a welcome addition. I flipped it once, with extreme care, making sure not to damage the yolk in the process.
Success. Here it is plated, topped with the sauteed mushrooms and onions. I can not believe what I had been missing all these years. On Sunday it was completely and utterly life changing. Especially the fact that I discovered it on my own after 26 years of life. It's not like the flavors are foreign to me, I've had runny eggs and toast before. However, this is a notch above. You just can't achieve the texture and taste of egg to toast otherwise. It's also in the ease and fun of the execution. This process eliminates the need for a toaster and the single act of dropping the egg into the hole is pretty fun.I wasn't sure the how the consistency of my yolk would turn out. I suppose if I was paying attention to timing I might have known. I was pleasantly surprised to find it extremely runny! You never can tell. For all I knew I cooked it to long. But I didn't. And it was brilliant. Have you ever had one of "these" for breakfast? If so, what name do they go by in your household? If not, have I at least sparked some intrigue?!