I know I usually post on Sunday and I was going to post yesterday, but I woke up late and I had CPR training so I didn't get to it, on top of that I also went to the Mystery Room late at night. I'd just like to say that I am now CPR certified and can save your life and that I did find that 6 and 8 in those rooms so I wasn't completely useless. Shout-out to Damian the mathematician, you the real MVP.
I did come up with the idea to do this, it is pretty simple and easy but I checked on YouTube and saw a video that basically was what I thought of doing. So thanks to Eugenie, I will put her YouTube link at the very end.
I did come up with the idea to do this, it is pretty simple and easy but I checked on YouTube and saw a video that basically was what I thought of doing. So thanks to Eugenie, I will put her YouTube link at the very end.
Don't mind the strawberries, just trying to practice my plating, don't judge. So since what I did and what she did is pretty much the same I am not going to go so into detail, the only thing we did differently was that she covered it with the lid to cook and she didn't add cheese.
So you first cut your slice of baguette and then you empty out the middle and make a hole. You can cut the slice as small or big as you want, just remember the smaller it is the bigger chance of the egg overflowing. I measured it with my two fingers so you can use that as a guideline, but just know that I have some chubby fingers so it could differ.
At this point put a very small amount of oil in a pan and heat it up at a medium heat. Yes Ryan, I am giving people advice about heat control. It's an inside joke which I don't want to explain. You wouldn't understand it, you'd have to be there to understand.
Cut your bacon into whatever shapes you want. You can use whatever bacon you want. I wanted to use the block of bacon but I forgot to buy it so I just used turkey bacon. You could even use sausage or hot dogs, whatever floats your boat. Put it into the pan and cook it until it is to your liking. I like my bacon crispy so I left it in longer.
Now you can do one of two things. You can place the bread in the pan and crack the egg directly into the hole or place the bread into the pan and crack the egg in a bowl or cup and then poor it into the hole. I cracked my egg into a bowl just because I was scared if I cracked it directly it would have been messy so I didn't take any chances. I seasoned the egg in the bowl a bit with salt and black pepper.
The egg shouldn't poor out through the bottom at all or at least not so much. If the pan is hot enough it will cook the egg enough where it will block the rest from draining out from the bottom. Cook it for about 5 minutes on that side. Now this is optional but I placed some of the bacon inside the hole so when I cut it open I would have bacon in the inside. No need to do it if you don't want. I also placed some cheese on the top of the hole facing me because I love cheese. Again if you don't want cheese, then just don't put it.
So you first cut your slice of baguette and then you empty out the middle and make a hole. You can cut the slice as small or big as you want, just remember the smaller it is the bigger chance of the egg overflowing. I measured it with my two fingers so you can use that as a guideline, but just know that I have some chubby fingers so it could differ.
At this point put a very small amount of oil in a pan and heat it up at a medium heat. Yes Ryan, I am giving people advice about heat control. It's an inside joke which I don't want to explain. You wouldn't understand it, you'd have to be there to understand.
Cut your bacon into whatever shapes you want. You can use whatever bacon you want. I wanted to use the block of bacon but I forgot to buy it so I just used turkey bacon. You could even use sausage or hot dogs, whatever floats your boat. Put it into the pan and cook it until it is to your liking. I like my bacon crispy so I left it in longer.
Now you can do one of two things. You can place the bread in the pan and crack the egg directly into the hole or place the bread into the pan and crack the egg in a bowl or cup and then poor it into the hole. I cracked my egg into a bowl just because I was scared if I cracked it directly it would have been messy so I didn't take any chances. I seasoned the egg in the bowl a bit with salt and black pepper.
The egg shouldn't poor out through the bottom at all or at least not so much. If the pan is hot enough it will cook the egg enough where it will block the rest from draining out from the bottom. Cook it for about 5 minutes on that side. Now this is optional but I placed some of the bacon inside the hole so when I cut it open I would have bacon in the inside. No need to do it if you don't want. I also placed some cheese on the top of the hole facing me because I love cheese. Again if you don't want cheese, then just don't put it.
After those 5 minutes, it should be ready to flip more or less. This can be tricky flipping it so make sure it is cooked on the bottom because if it isn't it will all just flow out and you will be sad. The best way is use a spatula and get it under the baguette slice. Then carefully flip it over without spilling the egg content. Once you have it flipped on the other side, if you want your egg runny cook it for a shorter period of time, if you don't want it runny cook it for a longer period of time.
This is now ready to plate and eat. You can season it a bit more with salt and black pepper like I did but you don't have to. Remember, it is all to your taste. You want to eat this while it's hot because cold egg is disgusting. If you want to eat it cold, then go ahead I won't judge you that much.
It is really easy to make, no talent needed to make this. I'll definitely be making this again, tasted great. Maybe next time I will add different seasonings or use sausage instead of bacon. That is it for this week, next Sunday I will be making Risotto if plans go accordingly. Now I have to go to school.... oh wait I have reading week. Hahahaha! Movies all day!
This is now ready to plate and eat. You can season it a bit more with salt and black pepper like I did but you don't have to. Remember, it is all to your taste. You want to eat this while it's hot because cold egg is disgusting. If you want to eat it cold, then go ahead I won't judge you that much.
It is really easy to make, no talent needed to make this. I'll definitely be making this again, tasted great. Maybe next time I will add different seasonings or use sausage instead of bacon. That is it for this week, next Sunday I will be making Risotto if plans go accordingly. Now I have to go to school.... oh wait I have reading week. Hahahaha! Movies all day!
http://www.youtube.com/watch?v=UJADI5mpuh8 ( Link to Eugenie's video )