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Sarah Finnegan
Layer yogurt, granola and berries in a clear glass. Drizzle berries with honey if desired.
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Photo by Sarah Finnegan.
When flipping the toast, make sure you have parental supervision.
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Sarah Finnegan
After cracking the egg into a bowl, gently pour into the cut-out hole of the toast and lightly season with salt and pepper.
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Sarah Finnegan
Layer yogurt, granola and berries in a clear glass. Drizzle berries with honey if desired.
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Sarah Finnegan
Egg in a hole with yogurt parfait.
This Mother’s Day, many mothers and grandmothers will be treated to breakfast or lunch at a nice restaurant.
But for those looking to pamper mom at home and perhaps teach their children a little about working in the kitchen on Sunday, May 13, serving up a homemade breakfast, whether in bed or at the kitchen table, is another great option.
A traditional Eggs Benedict would be a special way to treat mom this year, but may not be the most kid-friendly option. Instead, consider an “egg-in-a-hole” or “gasthaus egg,” which pairs a humble piece of toast and a fried egg in a clever and fun way.
Egg-in-a-hole is one of the oldest brunch recipes, with the first published version appearing in the 1890s. Basically, cut a hole in a piece of bread before toasting in a pan, and pour in the egg to be cooked in the open space.
For a sweet addition to a Mother’s Day breakfast, try a simple yogurt parfait. Layers of vanilla Greek yogurt pair well with store-bought granola and fresh fruit, or can be “gussied up” with a mixed-berry compote.
EGG-IN-A-HOLE:
► 1 thick slices of brioche or other soft bread
► 1 large egg
►2 tbsp butter, divided
► Kosher salt
► Black pepper
► Avocado, sliced, (optional)
Steps:
1. Using a cookie cutter or small juice glass, cut out a small hole in the center of the bread slices, leaving at least a 1/2 inch from the crust.
2. Heat a skillet over medium heat and add one tablespoon of butter. Melt and swirl around pan until bottom is coated.
3. Place bread in pan and lightly toast until golden. Remove slice and add remaining butter, melt and swirl to coat. Add bread back to pan on opposite side.
4. Crack egg into hole in bread slice and lightly salt and pepper egg. Allow bread and egg to cook until whites are set and bread is golden.
5. Flip slice and remove from heat. Allow egg to continue to cook for an additional 45 seconds.
6. Remove from skillet and serve with avocado slices if desired.
Fruit Parfait:
► 1 cup plain or vanilla Greek yogurt
► 1/2 cup granola
► 1/2 cup mixed seasonal berries, sliced
► 1 tbsp honey
Mixed Berry Compote:
► 1 cup mixed seasonal berries
► 1/4 cup granulated sugar
► 1/2 tsp Kosher salt
► Juice of 1/2 a lemon
► 1/4 cup water
► 2 tbsp butter, cold
Steps:
1. Take a tall, clear glass or dish and place half of the yogurt in the bottom.
2. Then add half of the granola and top with half of the berries. Drizzle with half of the honey.
3. Repeat layering process, reserving a small amount of granola to sprinkle on top.
4. Serve chilled.
Mixed Berry Compote (for a fancier parfait):
1. Toss berries with sugar, salt and lemon juice and allow to macerate for 8 minutes.
2. Heat a saucepan over medium-high heat and add berries with juices. Add water and bring to a boil. Lower to a simmer and allow berry mixture to soften and juices to thicken into a syrup, stirring occasionally, about 10-15 minutes.
3. Remove from heat and add butter, stirring to combine.
4. Set aside to cool before serving.
