Egg In A Glass Recipes

Steps:

• Pick a cup or a glass that you would not be afraid to heat slightly. Place it on the stove near the burner you are going to use for cooking the egg, not touching the burner, so it will heat slightly while the egg cooks.
• Put all ingredients except for the egg into the cup.
• Put the egg into a pan with cold water. Heat it to boiling, then lower heat to medium and simmer 3 minutes.
• Plunge the egg into cold water and peel it fast (so it would not go cold completely).
• Put the warm peeled egg into the cup and roll it around slightly in cheese, butter, herbs, and cayenne.

Steps:

• With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
• Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
• Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
• Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

Steps:

• Melt the bacon grease in a non-stick pan over low heat.
• Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

Steps:

• Bread -- First thing is to dice your bread and toss lightly in a small bowl with a little olive oil and then some all purpose season. Toast at 425F until golden brown but remember you are not making HARD croutons, just golden brown. Cool and set to the side.
• Pancetta -- Secondly, saute the pancetta in a small saute pan, non stick is fine for this on medium heat. Just a light splash of olive oil is all you need, 1/2 teaspoon is all that is needed, after a minute and the pancetta begins to brown up, add the shallot. Cook until the pancetta is brown and the shallot is soft. (Bacon will work fine for this is you don't want to use pancetta). Remove and keep covered to keep warm.
• Sauce -- In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the cream. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and orange juice and dill and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered.
• Eggs -- the best part. In a deep saute pan fill with 1 " or more of water and add the vinegar. Now as the sauce thickens start your eggs. They don't take long. Heat the water to a medium heat. Almost a low boil. Slowly add one egg at a time.
• Note a good tip: You can at this point, put a lid on and turn off the heat and let simmer for 3-4 minutes and usually the eggs are perfect. Sometimes I will just let them simmer and keep an eye of them. Either way -- they turn out just fine.
• Breakfast -- These are so pretty I like to mix my bread with my onion and pancetta and layer first in a pretty brand glass of large wine glass or you can use a small glass bowl too. Then I add a drizzle of my sauce, then I add a little of the orange slices and avocado. then a few more bread and pancetta mixture, more sauce fruit and top it off with the poached egg. I add a little sprig of dill on top.
• Once you poke the egg -- all the yoke will drizzle on down and just scoop up. The sauce will make the bread nice and soft and the fruit all combines just to make a great flavor. Also if you have extra sauce you can add a little more over the egg if wanted. It is just gorgeous in the glass and so good.