Cooking The Breakfast Book, Chapter 7: Buttermilk Baked Eggs

I adore eggs. I like them all ways, any time. Especially soft boiled, or poached, or in what I call "egg things" and most others call egg-in-a-hole. I also recently started a new job and have been trying to eat breakfast before I leave the house in the morning, which is far from easy for this night owl. But, this is my kind of recipe, and it makes breakfast extra easy. I made these Buttermilk Baked Eggs yesterday before work even.

The things I like best about this dish are the following: (a) it's an effortless way to fancy up a favorite dish, (b) it's an ideal use for that leftover buttermilk you inevitably end up with from some baking project or another, (c) aside from super simple prep, it's mostly cooking time, so this is a breakfast that you can make quickly and while doing other things, and (d) the buttermilk makes this humble dish surprisingly luscious and creamy. Thumbs up for eggs transformed.

Buttermilk Baked Eggs
Serves 2
Adapted from from The Breakfast Book by Marion Cunningham  

2 slices sandwich bread
2 eggs
Salt and pepper to taste
1/2 cup buttermilk

Preheat oven to 350°. Lightly toast the bread slices, and cut a hole in the center of each one using a 1½-inch circular cutter (or a small glass). Butter the bottom of an ovenproof dish and place the toast in it. 

Break the egg directly over the center, so that the yolk fills the hole. Add salt and pepper to taste, and then spoon 1/4 cup of buttermilk over each egg and bread slice.

Bake for 15 minutes.

Clamoring for more eggs? Of course you are! Find them among our society of Cook the Bookers: 

Rachel from Ode to Goodness

Natasha from Non-Reactive Pan

Emily from The Bon Appétit Diaries

Claudie from The Bohemian Kitchen

Sammy from Rêve du Jour