Field Notes

Eggs in a Basket

Eggs in the basket. Toad in the hole. Hole in the middle. It goes by many names, but the classic breakfast dish is mind-bogglingly simple.

But to us, its the simplest dishes that cry out for tinkering, so we set about engineering the best possible version of the egg in the hole. With a hint of chili heat and a dab of nose-clearing mustard, this version of the dish is the mature step sister of your childhood breakfast. Pair it with a simple green salad and a glass of rosé for a quick and easy dinner; or serve it alongside Mimosas for a classy brunch.

The key to success here is in the mayonnaise. It helps toast up the bread, while keeping it from burning too quickly (a commonplace result when we use butter). And don’t worry, there’s not a trace of mayonnaise-flavor in its wake.

Eggs in a Basket

Makes 1

  • 1 slice high quality bread (we like sourdough)
  • 3 tablespoons Chili Lab mayonnaise 
  • ½ teaspoon Dijon mustard
  • 1 egg
  • 1 cup greens, such as arugula or baby spinach
  • 2 tablespoons olive oil
  • Juice from ½ lemon

Cut a 2 ½ inch circle out of the center of the bread. Set aside.

In a small bowl, combine the mayonnaise, chili salt, and mustard. Coat both sides of the bread with the mayonnaise mixture.

Heat a skillet over medium heat. When the skillet is hot, add the bread. Immediately crack the egg into the hole in the bread slice. Let cook 3 minutes; use a spatula to carefully flip the bread and continue to cook another 3 minutes or so. Transfer the bread to a plate. In a small bowl, combine the greens, olive oil and the lemon juice, pile onto the plate next to the toast, and serve.