I dread waves of terror.
Every once in a while when I face the terrible, flooding feeling that leaves me wading through ankle-deep guilt, there is little I can turn to. I find myself clutching my Bible and a notebook and, after being sufficiently flattened for a minute, drag myself back up and realize, I’m hungry.
I know. Terror and guilt don’t demolish my appetite, they increase it. Ah, the burdens of food lovers.
Currently facing a controversial, cross-country move, I have found myself frequenting that shallow guilt pool often enough to prevent sufficient drying of my emotional socks.
My move to Portland, looming on the horizon, is a source of excitement and inspiration to me, the kind of feeling that lifts you up with a rollercoaster-like rush of, “This is my life! I’m doing it!” I’m going to pursue food writing, coffee culture and all sorts of marvelous opportunities currently unknown to me.
But, of course, equally as strong is the resistance. There are still logistical challenges to face, like housing and jobs and how I’m going to bike everywhere since I have no car. (I am telling myself it’s an ecologically friendly choice.) And there is no shortage of people who wish I would stay here, where it’s safe and close and decidedly un-risky.
I have found myself many a time with my hands on my hips, staring at the stove as though it holds the answers. What can I make, I asked myself, that will fill the hole?
Of course, the answer lay in the question. Egg in a hole! Simple, easy, fulfilling. I am about to share a recipe that fills my belly, warms my spirits and starts to dry the soggy wet bog of self-pity.
When you find yourself in a position similar to my own, trying to lift your spirits with an emotionally filling snack, I recommend filling the hole with an Egg in the Hole.
1 slice of toast
1 T butter
1/2 onion, sliced
Other toppings, like sundried tomatoes, thinly sliced ham, whatever is in your fridge are equally as filling and endlessly creative.
- 1. Using a cookie cutter, tin can or a knife (whatever is handiest) cut a hole out of the center of your toast.
- 2. Over medium heat, warm a pan. Butter your bread lightly on both sides and set evenly into the pan.
- 3. Crack the egg into a bowl. Dependent on the size of your bread and hole, you may need to discard some white. Use the egg to fill the bread hole.
- 4. Wait until the egg is cooked on the bottom and the toast is golden. Gently flip the bread over and cook the other side until the desired egg done-ness is reached.
- If using onion, saute over medium heat until caramelized and sweet. Top toast with onion and goat cheese.
- Eat and enjoy!