Scrambled Eggs In Toasted Bread Cases

Scrambled Eggs In Toasted Bread Cases

Breakfast served all day.  The most exciting words you’ll ever see printed on a menu.  Our house is the philosophical equivalent.  When isn’t it a good time to have breakfast?  I can’t think of one.  A dish like this makes you wonder why you ever go out to eat.

I suppose you have to like scrambled eggs.  I was in the camp of hating scrambled eggs for years.  Let’s tally that in a column of “things people and restaurants have screwed up so badly they’ve ruined it for me.”  Thankfully I’ve put my own little world right.  Scrambled eggs made with love and attention, not cooked to within an inch of existence, and given a few minutes of thought are ohmygodthatsunbelievable!!!  Dry scrambled eggs are best used to prop a door open.  I know that’s personal taste, but really, who wants dry eggs?

Scrambled Eggs In Toasted Bread Cases

In theory you want a loaf of bread like a regular loaf, square and what-not.  I didn’t specify what I wanted when my other half popped over to the supermarket so he came home with this.  I protested a bit, but then realized he’d probably stumbled across a genius plot.  Smart boy. If you’re using a normal “Pullman” style loaf you’ll want to saw yourself off some thick-ish slices.  At least an inch thick.  I’d double that, but then again I really like bread.  The loaf we used I made as square as possible by cutting of the tapered ends and slicing off the top so it was flat.  Easy work.  I ended up with two chunks of bread that looked not unlike a yeasty Borg cube.  Resistance is futile.

Scrambled Eggs In Toasted Bread Cases

Scrambled Eggs In Toasted Bread Cases

I took a very small knife and cut a square on the inside of cube – a cube within a cube.  The walls all the way around, including the bottom, should be about 1/4″ to 3/8″ thick.  Don’t go too deep or the bottom could drop out.  That’s never good.  I made diagonal cuts to the inside section and removed the center chunk of bread in pieces.  I was a bit trepidatious at first but it all pulled away fairly cleanly.  I was left with what looked for all the world like two tiny bread planters.  The ones I made were pretty large.  You can certainly tone yours down a bit.

Scrambled Eggs In Toasted Bread Cases

I brushed them with a bit of butter all around and stuffed them into the oven.  Somewhere around 375 to 400 degrees F for seven to ten minutes – it really depends how large they and what type of bread.

Scrambled Eggs In Toasted Bread Cases

Since we were having dinner I steamed some asparagus and threw some bacon into the microwave.  Microwaving bacon is something I was incredulous about until I tried it.  It works quite well.  Quick and utterly painless.  Layer some paper towels on a plate, toss the bacon on top, and zap for 45 seconds per strip.  Change the paper towel and do it all over again.  Let it sit a minute or two when it comes out and you’ll have crisp evenly cooked bacon.  Yum.  Just to ensure there wasn’t a starch shortage, I made a small batch of my homefries to go along as well.

Scrambled Eggs In Toasted Bread Cases

The eggs are the last bit (for me at least.)  We like scrambled eggs moist; softly scrambled then.  Five eggs works out just about right for the two of us.  That may sound like a lot to some people.  Some people are wrong.  Eggs are delicious.  I don’t beat them or scramble them particularly well.  I cook over low heat, about three and a half to four on my electric range.  The key to making scrambled eggs creamy is stirring them in the pan pretty much continually.  I use a soft spatula and just keep clearing the bottom.  It keeps the curd size small and that keeps moisture in the egg.  As the eggs are cooking you can add some cheese if you like.  I always put some shredded cheddar or pepper jack into my eggs.  Yum.

Scrambled Eggs In Toasted Bread Cases

Scrambled Eggs In Toasted Bread Cases

Cook the eggs and remove from heat while they’re still decently moist.  If they look dry in the pan, you’re in trouble.  They keep cooking after you get them off the heat.  I eat mine very moist and I haven’t died yet.  Nor have I ever gotten sick – knock wood.  Cook them however you like.  If you have something you’d like to add to the eggs (pico or fresh herbs anyone?) you can do so right off the bat.

Scrambled Eggs In Toasted Bread Cases

Assembly is the only step left.  Fill the bread cases with eggs, garnish however you’d like, and have at it.  They’re insanely good.  Two clean plates and no leftovers.  A sure sign of a recipe gone well.  It also looks pretty damn nice, so if you’re having company or really want to impress, it’s not a ton of work and it really imparts the impression that you might know what you’re doing.

Scrambled Eggs In Toasted Bread Cases

For two people you’ll need the following:

  • Enough Bread For Two Bread Cases – However Thick You Want Them
  • 1 Tablespoon of Butter (For Brushing Bread)
  • 4 to 5 Eggs
  • Any Cheese/Herbs/Etc For Eggs (Optional)
  • Bacon (optional)
  • Other Go-Alongs (Like Homefries and/or Aspargus) – (Optional)
  • Love

Fin.

Leave a Reply