It’s tempting to describe Polish Eggs in Bull’s Eyes (Wołowe Oczy) as a breakfast dish, but eggs are appropriate for any meal of the day. This is a quick and easy dish from the classic cookbook Treasured Polish Recipes for Americans. (This is an affiliate link which means Amazon pays me a few cents if you make a purchase.)
We’ve made a pared down version of this recipe for ages after sampling it late at night at one of Ed’s colleague’s homes when we were newlyweds. You may know it as Egg in the Hole.
The ingredients and process on this version are simple, but don’t underestimate the outcome. Ed loved this dish; he declared it “a $20 breakfast!” The simple add ons to our Egg in the Hole were well worth the effort. The prescribed baking time of 15 minutes gives you yolks that are set (not runny) but not hard, so adjust the time accordingly.
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Egg baked in a toasted bread cutout, dressed up with a little cream and anchovy
- 6 eggs
- 6 slices bread
- Salt & Pepper
- 1/2 – 1 cup heavy cream
- anchovies and lettuce, to garnish
- Preheat oven to 350
- Remove the center of the bread with a cookie cutter (circle, heart, star?) and saute the crusts in butter until golden brown
- Cover the bottom of a baking pan with a thin layer of cream, top with with bread, crack an egg in the hole of each piece of bread, season with salt and pepper
- Pour a teaspoon of cream on top of each egg and bake for 15 minutes
- Garnish with lettuce and anchovies
You might like to add a little shredded cheese before baking rather than garnishing with anchovy