{"id":1855,"date":"2012-06-08T12:17:24","date_gmt":"2012-06-08T17:17:24","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1855"},"modified":"2012-06-08T12:19:33","modified_gmt":"2012-06-08T17:19:33","slug":"egg-in-a-toasted-bread-w-bechamel-sauce","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1855","title":{"rendered":"Egg in a Toasted Bread w\/ Bechamel Sauce"},"content":{"rendered":"

I’ve mentioned before that we love eggs ! We cook eggs for breakfast most of mornings , whether it’s boiled , soft or hard , scrambled , or baked , whatever , we cook lots of eggs ! So this morning , i tried to think a new way how to cook the eggs , my son is in his summer break , and he said scrambled eggs is fine , but i thought .. why not trying to make something different . I came up with the idea , of egg in toasted bread , except , everything has to be cooked on the skillet , instead of toasting the bread in the toaster . It’s not hard at all , just make sure you make a hole in the middle of the bread , not too big , because you will end up having to use 2 eggs , like i did this morning LOL .<\/p>\n

These are the ingredients you need : <\/strong><\/p>\n

<\/strong>Eggs , bread ( white , wheat , sourdough , whatever .. ) , margarine \/ butter , salt and pepper . Okay , ready ?<\/p>\n

1. Melt butter or margarine in a skillet , medium low heat . While it’s heating , grab 1 slice of bread , then make a hole right in the middle of the bread , don’t have to be perfect , just make a hole , not too wide , if it’s too wide you will end up having to put 2 eggs in . Then , place the bread in the skillet , and crack 1 egg right in the hole of the bread . <\/em><\/strong><\/p>\n

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2. Cook until you see the white part on the bottom of the egg is solid . Then flip the bread and egg carefully with spatula , and cook that side until the white part is solid .\u00a0<\/em><\/strong><\/p>\n

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3. Remove the egg in toast in a serving plate . You can eat it like this , or , you can make bechamel sauce for the topping . <\/em><\/strong><\/p>\n

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<\/em><\/strong>For bechamel sauce , you will need :<\/p>\n

2 tbsp. of unsalted butter<\/p>\n

2 tbsp. of all purpose flour<\/p>\n

milk<\/p>\n

salt and pepper<\/p>\n

1. In a skillet , melt the butter , then add the flour , cook the flour for about a minute or two with a whisk , keep stirring so it won’t get burnt .<\/p>\n

2. After 2 minutes , while keep whisking , pour milk into the skillet , try about 1\/2 cup , and you can keep adding until the you reach the desired thickness . You can make it very thick like a gravy , or a little bit runnier too , which means you will need more milk . I didn’t measure my milk into the skillet , i just pour a little bit at a time , keep whisking though or else you will end up with lumps in the sauce . Add salt and pepper to taste .<\/p>\n

Here is the end result , egg in a toasted bread with bechamel sauce, when you cut in the middle , the egg yolk should oozes out from the bread , that’s how it should be . But if you prefer a fully cooked egg yolk , make sure you cook under low heat so the bread won’t burnt , while you’re cooking the yolk .<\/p>\n

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how to make egg in a hole , with bechamel sauce ( white sauce ) <\/p>\n","protected":false},"author":16,"featured_media":1859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1855"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1855\/revisions"}],"predecessor-version":[{"id":1861,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1855\/revisions\/1861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1859"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}