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.
Before adding the recipe, let me say that I’m starting a monthly newsletter. It will include a summary of the months’ blog posts, some inside info and a recipe that isn’t part of the blog feed. Your subscription includes my infographic, Poland Travel Guide, with inspiration for your next trip to PL.
I hope you enjoy the newsletter and Polish Eggs in Bull’s Eyes (Wołowe Oczy).
Smacznego!
Lois
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Polish Eggs in Bull’s Eyes (Wołowe Oczy)
Description
Egg baked in a toasted bread cutout, dressed up with a little cream and anchovy
Ingredients
- 6 eggs
- 6 slices bread
- Butter
- Cream
- Salt & Pepper
- 1/2 – 1 cup heavy cream
- anchovies and lettuce, to garnish
Instructions
- 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
Notes
You might like to add a little shredded cheese before baking rather than garnishing with anchovy
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
David
“Birdies in the Nest” were a favorite of mine – and still are! I look forward to trying the creamy version you give us, and like that they are finished in the oven!
polishhousewife
I like the name Birdies in the Nest! Enjoy, David!
R K Lesinski
For us, it was a Toad in a Hole. I love idea of eggs with anchovies.
John Murawski
Lois, Your image of the plate also has Polish cutlery with a ceramic handle. Is there somewhere this can be seen?
Sincerely,
John Murawski
polishhousewife
Hi John, I bought the flatware at a Polish Pottery shop in Poznan, Poland. I have seen it occasionally from online retailers. Try googling “polish pottery silverware.” It is more expensive than the pieces I bought in Poland. Might be worth planning a trip!
Lewis Johnson
I need to make this for my boyfriend, he’s gonna love it.
polishhousewife
I hope so!
Jan
My college roommate and I made these in the dormitory in our electric popcorn popper. Great memories … will have to do this with the grandkids. Thanks.
★★★★★