One Eyed Jack

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I read about a delicious sounding dish from Kentucky called a One Eyed Jack. It didn’t give a receipe only a description:
A piece of fried bread with a hole cut in it and an egg fried in the centre of the hole.

My question is:
1) do you fry the bread first on both sides then add the egg
2) fry one side of the bread and turn over insert egg and then fry egg and the remaining side of the bread or
3) cut a hole in the unfried bread and fry both sides as a whole unit?

Anxiously awaiting with stomach growling and mouth watering

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My mom used to make this every so often when she was feeling creative in the morning… she called it eggs in a basket.

Butter both sides of the bread and cut a hole in the middle of the bread. Put the bread into the pan to melt the butter. Drop a small amount of butter into hole of bread and let it melt. Then drop an egg into the middle and break the yoke and cook until the egg is done.

As an alternative, she used to cook the egg in a small glass bowl the microwave. She would toast the bread in the toaster and use another small bowl (we had a few of them, they were small enough to cut a nice sized hole in a piece of bread. I’m not sure what they were called though) to cut out the center of the bread so the egg fit snugly into the hole. When the egg was done in the microwave she’d plop the egg in the center and serve. (Egg cooks VERY quickly in the microwave)

hope that’s what you were looking for.
have fun

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You can have the egg and the crust I’ll just take the hole. With home made raspberry jam.

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Our family knows this delicious snack as Toad In A Hole.

Have a Great day!!!
Ken

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Our family knew Toad in a Hole as something quite different: sausages placed in a casserole and covered in yorkshire pudding (special sort of batter). Then baked in the oven. Yum. I think this might be an English recipe originally.

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Hey, if we’re talking British food- what about that pudding with currants?

A very traditional dessert…. but I’m niot sure if I want to mention the name in a family forum.

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Since when has this been a ‘family’ forum? If you exclude us kids who love puns the rest are just old foggies.

P.S. I haven’t had spotted dick for a long time

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Likewise, I haven’t had that for a long time now.

Neither that particular dessert.

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The ‘PC’ element of one local health authority over here have been in full swing in the past to get this ‘filthy’ dessert removed from their hospital menus, as it was felt it would be embarrasing for male patients to request it from the nursing and catering staff. Then there was the supermarket chain that reasoned that sales had taken a downturn because of shoppers being embarrassed to buy something with such a name and decided to call it ‘Spotted Richard’.

Both of these I choose to casually sling into the dustbin, along with other such nonsense, such as prudish Victorian households putting covers over table legs so as to quell any surge in male libido.

Anyway, here’s one explanation as to how it got it’s name.

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This is interesting because our family also had a dessert called ‘dog-in-a-blanket’ and I’ve always wondered about that name as well. It was basically a pastry made with suet, spread with jam, rolled up like a Swiss Roll, then wrapped in a pudding cloth and baked in the oven. Once again dough = dog.

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My recipe for a toad-in-the hole:
thinly slice a small onion and put in a roasting tin, a little (I stress little here) oil then arrange a layer of sausages (wrapped in streaky bacon if you wish) on top, bake for ~15mins @ gas mark 6/7. Turn the sausages then pour quickly into the hot oil that forms a batter made from
5oz self-raising flour,
2 eggs
can of good, dry cider,
some milk
3/4 tablespoon of wholegrain mustard
salt, pepper
pinch of baking powder
whisked to the consistency of thick pouring cream.
Return to the oven and continue to cook until batter has risen, golden in the middle and dark around the edges.
Hmmmm.

You can also substitute the sausages for lamb chops: exchange the cider for milk/water and lay some rashers of bacon and sprigs of rosemary (possibly a little thinly sliced garlic) on the bottom of the pan with the onions.

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What is “streaky bacon”?

My husband and I used to watch the Two Fat Ladies (now, alas down to one) and they used to refer to streaky bacon (and make rude remarks about American bacon) all the time.

I want in on the story!

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Well, it’s bacon that’s streaky!
See the left-hand pack in this pic here. I think I’m right in saying it is from the belly, with streaks of fat running through the meat. Just what you want for a good old greasy cooked breakfast .

An alternative definition can be found here

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It appears that Streaky and American* are the same thing. At least according to this site. Obviously not the same as good old Canadian back bacon.

* as Dave Barry would say “that’s a great name for a rock band”

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ooooh! hungry now!

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A well known cook/author from Britain, Nigella Lawson, wrote a recipe book for the American market and when she added the Toad in the Hole recipe she was told by her publishers to put the following disclaimer in it.

“At no time was any animal hurt whilst producing this recipe”

I assume the Americans looking at the book thought real toads were used!!!!!!!!!!!!!

I say it is not exactly true as the had to hurt the pig that made the sausages

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[indent]

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the pig that made the sausages

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[/indent] yea, but they’re wrapped in blankets… that’s not so bad is it?
have fun

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