Magnificent News: Eat Voraciously: Hole-in-one

Read online

Here's what's for dinner tonight.

By G. Daniela Galarza

Did a friend forward this to you? Sign up here.

Hole-in-one

Good morning! Good morning to you in Sydney and you in Chattanooga and you in Portland and you in Ávila, Spain, and you in the District of Columbia and you, too, in one of the many cities this newsletter reaches.

I've got golf on the brain today because I was thinking of the year-plus I spent living with my family in Tucson. The Southwestern U.S. is stunning. There, the days are beautiful and decorated with blue skies for nine glorious months of the year. The rest of the time, around right now, it's hellishly hot and punctuated by the occasional monsoon or haboob.

When it wasn't over 100 degrees, most mornings my stepfather put on a collared shirt, argyle sweater vest, pair of khaki shorts and tall socks to play golf at a nearby course. He'd periodically call my mom at home to check in while walking the course, updating her with his score — I always wanted to know if he got a hole-in-one — inquiring about the two cats (Smooch and Potato) and asking whether I was making dinner or if he should plan something.

Often, I had half a dozen recipes to test and there would be too much food for one night's meal. But every once in a while, the two of them would go out for dinner, and I'd be on my own to eat my testing results or make a little something for myself. If I'm cooking for just myself, that usually involves an egg.

This egg in a hole recipe from cookbook author and recipe developer Ali Slagle would make a fine breakfast, lunch or dinner thanks to its smart spiced oil trick. Try it tonight, or sometime soon. It's a sure way to get a hole in one, no special golf attire required.

Today's recipe

Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spiced Bread Egg in a Hole

Out of turmeric or coriander? >> Use a touch more of one or the other, or consider using a premixed curry blend, such as madras.
If you don't eat eggs >> this toast is great as a base for stewed beans.

Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List.

For easy printing and scaling, view this recipe in our Recipe Finder.

Servings: 1
Total time: 10 mins

Ingredients

1 large egg
One 1/2-inch-thick slice bread, sourdough or rustic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
Pinch of ground cayenne pepper
Fine salt
Freshly ground black pepper

Steps

1. Crack the egg into a small bowl or container with a spout. Using a glass or measuring cup, cut out a circle in the middle of the bread, being sure to leave at least a 1/2-inch of bread on all sides.

2. In a medium nonstick skillet, use a wooden spoon to stir together the oil, turmeric, coriander, cayenne and a pinch each of salt and pepper. Add the bread and its middle, and heat the skillet over medium heat. When the bread starts to sizzle, gently pour the egg into the hole. Cook until the bottom of the bread is crispy, about 2 minutes.

3. Using a spatula, gently flip the bread and continue cooking until the egg white is cooked through but the yolk is still runny, another 2 minutes.

From recipe developer Ali Slagle. Tested by Ann Maloney.

Nutrition information per serving: Calories: 431; Total Fat: 33 g; Saturated Fat: 6 g; Cholesterol: 186 mg; Sodium: 474 mg; Carbohydrates: 22 g; Dietary Fiber: 1 g; Sugars: 0 g; Protein: 10 g.