Hello everyone! I hope that you had a good day. I spent the day with my brother preparing for my parents’ annual First Saturday Party. We cleaned the whole house, dusted everything, and polished the silver. It was a long day, but it was a good thing to get done.
Today’s post is ranch eggs. Different from huevos rancheros, I have heard then called egg-in-the-hole, but my family has always called them ranch eggs. These are the perfect combination of fried egg, runny yolk, and crisp toast. They are delicious with jam or sriracha, or jam AND sriracha, and they cook up in a few minutes. They are even pretty healthy, depending on the amount of butter and the type of bread used. Ranch eggs make a perfect breakfast or a breakfast-for-dinner.
Ingredients – This recipe is for one ranch egg, but I generally make two or three, or more.
- 1 egg
- 1 slice of bread
- about a teaspoon of butter
- Heat a well-seasoned cast iron pan on the stove, over medium heat, until warm.
- Tear a hole in the center of the bread, about two inches or so across. Butter one side of the bread, and place it into the pan, butter side down. Carefully butter the top of the bread.
- Butter the egg hole by placing a small piece of butter in the hole. This is very important so your egg does not stick and break your yolk, which would be a tragedy.
- Carefully crack the egg into the bread. It’s ok if the egg overflows the bread a bit.
- Cook the egg until the white is more or less set on the bottom, but not on the top, about 3 or 4 minutes.
- Carefully flip, and cook until the white is set, and the yolk is how you want it. It will be about 2 minutes until the white is set but the yolk is still runny.
- Place your ranch egg on a plate. Top with jam, sriracha, ketchup, salsa, or whatever you want.