Sunday, September 6, 2015


11201168_10153644611041663_228969263182478133_n Have you ever had a dish which you always enjoyed growing up but over the years it was forgotten?  Well that’s the deal with this easy, past loved recipe from our Secret Recipe Club assigned blog this month. We were perusing Laura’s blog, Mother Would Know, and saw her recipe for Egg-in-the-Hole and all the delicious memories returned.  It was a done deal as to what was going to be made this month, especially as Maisie had never tried Egg-in-the-Hole and no child should be deprived of it’s deliciousness!  Like Laura, we grew up having this made with cheap white bread but Laura suggests using the best bread you can find.  In our case, because of Maisie’s gluten allergy, we went with gluten free bread which worked perfectly and was a huge hit with little Miss. M. 

11987165_10153644611146663_2479034864772133001_n Laura is an attorney that loves to cook and though she’s never worked in a restaurant and doesn’t have a certificate or degree in cooking she has the best credentials of all.  As she says, “My credentials are the meals that I make, the fun I have in the kitchen, and the fact that even people who aren’t my kids call me when they have cooking quandaries,” sounds perfect to me!  Laura’s site is filled with plenty of great recipes for the home cook or any cook so check it out.

11947455_10153644610991663_4362786329513498423_n Egg-in-the-Hole (from here)

Heat a skillet and add a generous pat of butter.  Using a juice glass or biscuit cutter, cut out a round hole in the center of the slice of bread.  Place the slice of bread and the cut-out hole side by side in the pan and allow to slightly brown.  Turn the hole as necessary until golden and remove to a plate.  Once the first side of the bread slice is slightly golden, flip it over and add your egg to the hole.  It is fine if the egg white is completely contained or spills out over onto the bread, it’s all good!  Cook the egg in the bread until the white is almost completely set and then flip it over to continue cooking to desired consistency.  Remove to plate, add salt & pepper to taste and enjoy along with the toasty cut out bread circle.


My previous Secret Recipe Club Recipe Posts: 

Baked Teriyaki Chicken Wings 
Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
Home Style Chicken Curry

Check out the new SRC blog for more exciting recipes from past reveals

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